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.
Ingredients
- 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))
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 Notes + Tips
- 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
