Creamy Scalloped Potatoes Gruyere (Printable)

Potatoes layered with garlicky cream and Gruyere, baked to golden perfection for an elegant holiday side.

# What You'll Need:

→ Potatoes

01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick

→ Dairy

02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 cups Gruyere cheese, grated
05 - 1/2 cup Parmesan cheese, grated
06 - 2 tablespoons unsalted butter, plus extra for greasing

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 1/2 teaspoons Kosher salt
10 - 1/4 teaspoon ground nutmeg
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with butter.
02 - In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Warm over medium-low heat until steaming but not boiling. Stir in half the thyme.
03 - Arrange half the sliced potatoes evenly in the baking dish.
04 - Pour half the cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan.
05 - Layer remaining potatoes. Pour over the rest of the cream mixture. Top with remaining Gruyere, Parmesan, and thyme. Dot with butter.
06 - Cover tightly with foil and bake for 45 minutes.
07 - Remove foil and continue baking for 25-30 minutes, until potatoes are tender and the surface is golden and bubbly.
08 - Allow to rest for at least 15 minutes before serving to set the sauce.

# Expert Tips:

01 -
  • The creamy sauce clings to every potato slice like a luxurious blanket—no dry bites here, I promise.
  • I keep coming back to it because the Gruyere turns golden and crisp exactly where you want that irresistible crunch.
02 -
  • If you slice the potatoes too thick, you’ll end up with uneven cooking and some crunchy surprises—not in a good way.
  • Resting the dish post-bake is crucial, or it’ll be soupy and fall apart when you cut.
03 -
  • Always taste your cream mixture before layering—potatoes dull flavors, so season generously.
  • The foil is your friend for a tender bake, but don’t forget to remove it for that golden crust.
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