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Creamy Scalloped Potatoes Au Gratin with Gruyere

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A rich, cheesy comfort food featuring tender potatoes layered with a creamy Gruyere cheese sauce and baked to golden perfection. Perfect for easy homemade sides that impress.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch or 3mm thick)
  • 2 cups (200g) shredded Gruyere cheese
  • 4 tablespoons (60g) unsalted butter, softened
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream (optional but recommended)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the potatoes thinly (about 1/8 inch or 3mm thick) using a mandoline or sharp knife. Place the slices in a bowl of cold water to prevent browning for about 10 minutes.
  3. In a medium saucepan, melt the butter over medium heat for 2-3 minutes. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  4. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
  5. Slowly whisk in the milk and heavy cream gradually, whisking continuously to avoid lumps. Cook on medium-low heat until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  6. Season the sauce with salt, pepper, and a pinch of nutmeg. Stir in 1 ½ cups (150g) of shredded Gruyere cheese until fully melted and smooth. Remove from heat.
  7. Drain the potato slices well using a colander and pat dry with a kitchen towel.
  8. Lightly butter a 9×13 inch baking dish. Arrange a layer of potato slices evenly across the bottom, overlapping slightly.
  9. Pour one-third of the cheese sauce over the potato layer and sprinkle a little fresh thyme if using.
  10. Repeat layering two more times until all potatoes and sauce are used, finishing with a generous topping of remaining Gruyere cheese (about ½ cup or 50g).
  11. Cover the dish loosely with foil and bake for 40 minutes.
  12. Remove the foil and bake for another 20 minutes or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
  13. Let the dish rest for 10 minutes before serving to allow the sauce to set.

Notes

If the top browns too quickly, tent with foil to prevent burning. If the sauce is too thick before baking, stir in a splash more milk to loosen it. Use fresh shredded Gruyere cheese for best melting and flavor. Soaking potato slices in cold water removes excess starch and prevents gluey texture. Let the dish rest after baking to help the sauce set.

Nutrition

Keywords: scalloped potatoes, potatoes au gratin, Gruyere cheese, creamy potatoes, comfort food, cheesy side dish, easy potato recipe

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