Creamy Gruyère Scalloped Potatoes You Can Prep Ahead

Creamy scalloped potatoes are a classic for a reason, and this version keeps things simple without cutting corners. Made with Yukon Gold potatoes, heavy cream, whole milk, and nutty Gruyère cheese, the potatoes are simmered first so they soak up all that rich flavor and bake quickly. You can prep the whole dish ahead of time, then slide it into the oven for just 30 minutes, making it an easy, stress-free side for holidays, dinner parties, or anytime you need a dependable comfort food.

A Side Dish You Can’t Live Without

There’s something ridiculously comforting about a bubbling pan of scalloped potatoes. Maybe it’s the way the cream sauce clings to the potato slices, or maybe it’s that golden cheesy top. This is the side dish you make when you want to impress without hovering over the stove, and a must for Thanksgiving or served with the juiciest standing rib roast or holiday ham.

And honestly, creamy scalloped potatoes feel fancy enough for Easter or Christmas dinner, but they’re easy enough for any night of the week.

When you’re searching for Southern-style potato recipes and don’t feel like make -ahead mashed potatoes, you can’t go wrong with Gruyere scalloped potatoes. A classic comfort food that you’ll find at any special meal in the South.

What makes this creamy potato casserole so great?

Besides the obvious—hello, Gruyère—this recipe has a few tricks that save time:

• The potatoes are simmered before baking, so they soak up all that creamy goodness and cook faster.
• It doesn’t monopolize your oven. Slide it in at just about any temp and adjust the bake time.
• It rests before serving, giving you wiggle room to finish up your main dish or heat up the light and fluffy dinner rolls.

Is it scalloped or au gratin?

Technically? Scalloped = cream. Au gratin = cheese + breadcrumbs. But growing up, we called them scalloped and that’s always stuck in our house.

If you want more of a crispy situation, I love these crispy au gratin potatoes with a browned top and cheese tucked into every layer. But if you’re craving something more traditional this is the one.

What you’ll need for Scalloped Potatoes with Cheese

Here are the heavy hitters that really make this dish shine:

• Yukon Gold potatoes — softer and creamier than russets, and they soak up that sauce like champs.
• Heavy cream and whole milk — don’t skimp here; this is the magic.
• Gruyère cheese — a little nutty, not overpowering, and it melts like a dream.

Grab the full ingredient list and instructions in the recipe card below.

How to make Scalloped Potatoes from scratch

Step 1 – slice the potatoes

// food processor or mandolin //

Step 2 – boil in cream

// 6 qt pot //

Step 3– layer

Add the slightly cooked potatoes to a baking dish, sprinkle with nutmeg,

// oval baking dish //

Step 4 – let rest

Make sure you let them rest for at least 15 minutes and up to 30 minutes before serving. They’ll be soupy at first and need time to thicken.

Pro Tip: Place a baking sheet under the casserole dish in case it bubbles over. This will save you plenty of clean up time!

How to Store Cheesy Scalloped Poatoes

To store scalloped potatoes let them come to room temperature and then cover with plastic wrap or place in an airtight container. You can reheat in the microwave or oven.

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Creamy Gruyère Scalloped Potatoes You Can Prep Ahead

Author: Barbara Curry

Creamy scalloped potatoes are a classic for a reason, and this version keeps things simple without cutting corners. Made with Yukon Gold potatoes, heavy cream, whole milk, and nutty Gruyère cheese, the potatoes are simmered first so they soak up all that rich flavor and bake quickly. You can prep the whole dish ahead of time, then slide it into the oven for just 30 minutes, making it an easy, stress-free side for holidays, dinner parties, or anytime you need a dependable comfort food.

5 from 4 votes

Print Pin

PREP: 20 minutes minutes

COOK: 30 minutes minutes

TOTAL: 50 minutes minutes

Servings: 10

Ingredients

 

1x2x3x

• ▢ 1 ½ cups cream
• ▢ 2 cups milk
• ▢ 2 cloves garlic minced
• ▢ 2 ½ lbs Yukon Gold potatoes sliced thin
• ▢ salt and pepper
• ▢ nutmeg just a sprinkle over the dish
• ▢ 8 ounces gruyere grated (2 cups)

Equipment

Stock pot

Mandolin

Instructions

 

• Preheat oven to 350º. Butter a 9 x 13 baking dish or 2 quart baking dish.
• Add cream and milk to a large pot. Peel potatoes and slice very thin. Place in the pot with the milk. Add garlic and salt and pepper and bring slowly to a boil. Once it comes to a boil, remove from heat and salt and pepper to taste. Pour into the prepared dish. Grate nutmeg on top and cover with cheese.
• Bake for 30-35 minutes or until the top is golden brown. Remove from oven and let it rest for at least 15 minutes.

Barbara’s Tips + Notes

• Use an aged gruyere cheese if you can find it for more flavor.
• Make sure you taste the sauce before adding to the baking dish and add more salt if needed.
• Place a baking sheet under the casserole dish in case it bubbles over.
• You can slice the potatoes with a mandolin or food processor.  If using a knife, try to get the potatoes as thin as possible. 
• Let this dish rest for 15-30 minutes before serving so the sauce can thicken.

Nutrition

Calories: 335kcal | Carbohydrates: 23g | Protein: 11g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 118mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 23mg | Calcium: 322mg | Iron: 1mg

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