If there’s one dish that never fails to steal the show at my holiday table, it’s this: cheesy scalloped potatoes with Gruyère and cream. Rich, creamy, and irresistibly cheesy, this baked scalloped potatoes recipe is what comfort food dreams are made of. Whether it’s Thanksgiving dinner or a cozy Sunday roast, this dish earns rave reviews every time. With layers of thinly sliced potatoes bathed in garlic-infused cream and topped with bubbling golden Gruyère, this isn't just another potato side dish—this is the best scalloped potatoes recipe I’ve made yet. And bonus: it fits right into your rotation of potato casserole recipes without being overly fussy. Let’s dive in.
Cheesy Scalloped Potatoes with Gruyère and Cream
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Side Dish
Cuisine American, French
Servings 8 generous portions
Mandoline slicer or a very sharp knife Getting evenly thin potato slices is key for even baking.
9x13-inch baking dish Standard size that allows layers to bake up beautifully without overcrowding.
Medium saucepan For warming the cream and infusing the garlic flavor.
Whisk To incorporate flour and ensure no clumps in your creamy mixture.
Foil To cover the dish for part of the baking process and prevent over-browning.
For the potato base
- 3 pounds Yukon Gold potatoes peeled and sliced thinly (about ⅛ inch thick)
- 2 tablespoons unsalted butter for greasing the baking dish
- 1 garlic clove halved (used to rub the dish)
For the cream mixture
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon freshly grated nutmeg optional, but recommended
For the cheese blend
- 2½ cups grated Gruyère cheese divided
- ½ cup grated Parmesan cheese
- 1 tablespoon flour helps bind the cheese sauce
Optional toppings
- Chopped chives or fresh thyme leaves for garnish
- Light dusting of paprika for color
Prep the dish and potatoes:
Start by rubbing the inside of a 9x13-inch baking dish with the cut side of a garlic clove. This adds subtle garlic depth right from the start. Then butter the dish generously. Peel and thinly slice your potatoes—using a mandoline ensures consistent thickness so the layers cook evenly.
Make the cream mixture:
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Warm it over medium heat until just simmering. Don’t boil it—just let the garlic infuse the liquid and the mixture heat through. Whisk in the flour to help the sauce bind as it bakes.
Layer the potatoes and cheese:
Place one-third of the sliced potatoes in the bottom of the baking dish, slightly overlapping. Sprinkle with a portion of the Gruyère and Parmesan cheese blend. Repeat this layering two more times, finishing with cheese on top. This technique creates that perfect cheesy scalloped potatoes easy layering effect.
Pour the cream over the layers:
Slowly pour the warm cream mixture over the potatoes, giving the dish a gentle shake to help the liquid settle in between the layers. The combination of garlic-infused cream and melty Gruyère transforms this into an unforgettable scalloped potato casserole.
Bake covered, then uncovered:
Cover the dish tightly with foil and bake in a 375°F (190°C) oven for 40 minutes. Remove the foil and bake for another 35 minutes, until the top is bubbling and golden brown. If you want extra browning, broil for 2-3 minutes at the end—but watch closely.
Rest and serve:
Let the dish rest for 10-15 minutes before serving. This helps everything set up and makes for cleaner slices. Garnish with fresh herbs or a sprinkle of paprika if you’re feeling fancy.
Pairings
This indulgent side is versatile and fits beautifully into many meals, but it especially shines on a Thanksgiving table. The richness of Gruyère and cream begs for balance with crisp, fresh flavors.
- Proteins: Roasted turkey (of course), glazed ham, prime rib, or even a mushroom Wellington for a vegetarian main.
- Vegetables: Serve alongside roasted Brussels sprouts, maple-glazed carrots, or green beans with almonds to round out the plate with lighter textures. These veggie options complement creamy scalloped potatoes while keeping the meal balanced.
- Salads: A simple arugula salad with lemon vinaigrette cuts through the richness and keeps the palate refreshed.
- Wine: Try a dry white like Chardonnay or a light red like Pinot Noir. Both pair well with creamy cheese-based dishes without overwhelming the flavor.
FAQs
1. Can I use russet potatoes instead of Yukon Gold?
Yes, but Yukon Golds are preferred for their creamy texture and ability to hold their shape. Russets tend to fall apart more easily, though they do absorb the cream nicely.
2. Can I make this dish ahead of time?
Absolutely. Prepare and bake the dish fully, then let it cool. Cover and refrigerate. Reheat in a 350°F oven covered with foil for about 20-25 minutes, or until warmed through. It’s a great make-ahead option, especially for Thanksgiving or other holiday meals.
3. What’s the best cheese substitute if I don’t have Gruyère?
You can substitute with a mix of sharp white cheddar and Fontina or even Swiss cheese. The key is choosing cheeses that melt well and have good flavor. Avoid pre-shredded cheese, which often contains anti-caking agents that can affect texture.
4. Can I make this as a crockpot scalloped potatoes recipe?
Yes, you can adapt this to a slow cooker. Just layer the potatoes and cheese, pour in the cream mixture, and cook on low for about 6 hours. The top won’t brown the same way, but the texture is still wonderfully tender and creamy.
5. Can this be part of a vegetarian meal?
Definitely. These creamy scalloped potatoes pair well with hearty vegetarian mains like nut loaf or roasted cauliflower steak. It’s a fantastic option when you’re looking for filling yet comforting vegetable side dishes.
