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Cheesy Scalloped Potatoes with Gruyère and Cream

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American, French
Servings 8 generous portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the dish and potatoes:

  1. 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:

  1. 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:

  1. 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:

  1. 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:

  1. 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:

  1. 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.