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Delicious scalloped potatoes baked with Gruyere and cheddar cheese
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Scalloped Potatoes with Gruyere and Cheddar

A comforting dish featuring layers of thinly sliced potatoes baked in a rich, velvety sauce and topped with a blend of Gruyere and cheddar cheeses.
Prep Time15 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Cheesy Potatoes, comfort food, Holiday Recipe, Scalloped Potatoes, Vegetarian Side Dish
Servings: 8 servings
Calories: 320kcal

Ingredients

Main Ingredients

  • 6 pieces russet or Yukon Gold potatoes, sliced 1/8-inch thick
  • 2 cups heavy cream gives the dish its luscious consistency
  • 1 cup whole milk adds creaminess and depth
  • 3 tablespoons salted butter for rich flavor
  • 1 piece yellow onion, thinly sliced contributing sweetness and aroma
  • 3/4 cup shredded Gruyere cheese offers a nutty and sophisticated taste
  • 3/4 cup shredded cheddar cheese for a sharp and tangy note
  • 1 clove garlic, chopped to intensify the flavors
  • 1 tablespoon chopped fresh thyme adding brightness and a hint of earthiness
  • 1 pinch cayenne pepper providing a subtle kick
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a skillet over medium-high heat, melt the butter. Add the sliced yellow onions and cook for 10 minutes until soft and translucent; continue to cook for an additional 5 minutes until caramelized.
  • Stir in the chopped garlic, fresh thyme, a pinch of salt, and black pepper. Sauté for 2 more minutes until fragrant, then remove from heat.
  • In a large mixing bowl, combine the heavy cream, whole milk, cayenne pepper, salt, and black pepper. Whisk until well blended, then stir in the shredded Gruyere cheese.

Assembly and Baking

  • Grease a 9x13-inch baking dish with a little butter. Pour in 1/3 of the cream mixture, followed by 1/3 of the sliced potatoes, then half of the cooked onion mixture. Repeat two more times, ending with the remaining potatoes and cream mixture on top.
  • Cover the baking dish tightly with aluminum foil and bake for 1 hour and 45 minutes to 2 hours, until the potatoes are tender when pierced with a fork.
  • Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for another 20 minutes, or until the cheese is bubbly and golden brown.
  • Let cool for a few minutes before serving, garnished with fresh thyme.

Notes

Slice potatoes evenly for even cooking. Feel free to mix cheeses or add herbs for extra flavor. Can lighten by substituting heavy cream.