This Gruyere Scalloped Potatoes recipe makes the perfect potato side dish for weeknights, potlucks, or holiday dinners. Made from thinly sliced potatoes and covered in a sweet and nutty Gruyere cheese sauce, it’s a deliciously rich and creamy dish the entire family will love.
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Scalloped potatoes with gruyere cheese
Who doesn’t love potatoes, especially when they are creamy, cheesy, and just a little salty? The answer, obviously, is that everyone loves potatoes. And whether you call them scalloped or au gratin potatoes, this recipe is sent straight from cheesy potato heaven.
In order to pack in as much flavor as possible, we double up on the cheese and add Parmesan as well as gruyere. While we’re at it, we use sour cream and chicken broth and season it up with garlic, onion powder, nutmeg, and fresh thyme. Get ready to make this side dish all of the time!
Ingredients in Gruyere Scalloped Potatoes
- Broth - we use chicken broth but you can substitute veggie broth if you want to make this a vegetarian side dish.
- Sour Cream - this will give your potatoes extra creaminess and a nice tart flavor. You can substitute heavy cream if you’d like.
- Parmesan Cheese - this perfectly complements the Gruyere by adding some sharpness and even more salty goodness.
- Gruyere Cheese - this cheese is sweet, salty, nutty, and rich. You should be able to find it in your grocery store, but some other fine substitutes would be Emmental or Jarlsberg.
- Garlic Salt - this does double duty by adding both your garlic flavor and your salt.
- Onion Powder - onion powder gives such a nice sweet onion flavor and eliminates the hassle of chopping onions.
- Black Pepper - fresh cracked or already ground will work.
- Nutmeg - this adds a slightly nutty flavor that works really well in creamy sauces.
- Thyme - this is my favorite herb. It’s also really easy to grow! In a pinch, dried thyme will also work.
- Potatoes - Yukon Gold potatoes are great in scalloped potato dishes because they hold their shape very well and don’t fall apart during the long baking process. You could also try this with Red Potatoes. Peeled or unpeeled - it's up to you.
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- Preheat oven to 400 degrees.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the chicken broth, sour cream, parmesan cheese, half of the Gruyere, garlic salt, onion powder, thyme, pepper, and nutmeg and mix well.
- Arrange half of the sliced potatoes in the bottom of your greased baking dish by overlapping them slightly in an even layer. Pour half of the cheese mixture over the potatoes, then arrange the remaining potatoes evenly over the top. Spread the rest of the sauce evenly over the potatoes and sprinkle with remaining cheese.
- Bake for about 1 hour and 15 minutes, or until the edges and top of the potatoes are golden brown and the potatoes are soft when poked with a fork. (Note: if the cheese starts to brown too quickly, cover the baking dish with aluminum foil, then remove during the last 5 minutes of baking.)
- Once cooked, remove from the oven and let cool for about 5-10 minutes before serving. Enjoy!
Make-Ahead Cheesy Scalloped Potatoes
These can easily be made ahead (up to 24 hours) and stored in the fridge. Just be sure to let your casserole dish come to room temp while you preheat your oven. This is especially important if it is glass because a quick change in temperature can actually make it shatter in the oven. Yikes!
Tips and Tricks to Make the Best scalloped potatoes
- Use a Mandolin - this is one of those tools that will simplify your life so much, you’ll wonder how you ever got along without it. They are very affordable, too, and can be used for all sorts of purposes. In this recipe, it’s very important to slice your potatoes as evenly as possible so that you don’t get some bites that are over-cooked and some that are still raw.
- Cast Iron Skillet - try baking these Gruyere Scalloped Potatoes in a round cast-iron skillet. If crispy potato edges are your thing, then the hot skillet will be your friend.
- Yukon gold potatoes hold their shape very well, compared to, say, Russet potatoes. Leaving them unpeeled makes the presentation even prettier.
- For even more flavor, sprinkle a dash of your seasonings directly onto the potato layers while you are building the dish.
What to Serve with Scalloped Potatoes
Honestly, you really can't go wrong serving this with just about anything. You could serve it on its own and probably be very happy!
For entree pairings, try anything from Green Chili Hasselback Chicken to Slow Cooker Pulled Pork.
But, as any meat-and-potatoes type will tell you, there's just something about beef that works perfectly with potatoes. Try something classic and homey like our Rump Roast in the Crockpot or Old-Fashioned Meatloaf.
For Christmas or Thanksgiving, you can't go wrong with serving Gruyere Scalloped Potatoes with Oven Roasted Turkey, Grandma's Stuffing, and Sweet Potato Casserole with Pecan Streusel.
Variations to Try
- Different cheeses - for something similar to Gruyere, try Emmental, Jarlsberg or Beaufort. If your kids aren’t a huge fan of Gruyere, you could also substitute cheddar or Colby jack cheese.
- Add meat - bacon or diced ham would taste delicious.
- Add onions - either caramelized onions or sliced green onions (or both!) would be perfect for onion fans.
- Substitute cream - scalloped potatoes with gruyere and cream is pretty classic, so if you either aren’t a huge fan of sour cream, or are just out, using regular heavy cream will work fine.
- Different herbs - in addition to fresh thyme, you could add a little fresh rosemary or even a bit of fresh sage.
- Root Vegetables - try using half potatoes, half root vegetables (golden beets, turnips, and parsnips would taste great).
How to Reheat Scalloped Potatoes
Oven - preheat oven to 350 degrees and let your baking dish come to room temperature. Cover the pan with aluminum foil and reheat slowly, until warmed through (about 25-35 minutes).
Microwave - for individual portions, transfer to a microwave-safe dish and reheat on high for about 1 minute.
Gruyere Scalloped Potatoes
Ingredients
- 1 cup Chicken Broth can substitute vegetable broth
- 1 cup Sour Cream
- ⅓ cup Parmesan Cheese grated
- 1 cup Gruyere Cheese shredded and divided in half
- 2 teaspoon Garlic Salt
- 2 teaspoon Onion Powder
- 1 tsp Thyme fresh, chopped
- ⅛ teaspoon Black Pepper
- 1 pinch Nutmeg
- 3 lbs Yukon Gold Potatoes sliced very thin (⅛"), peeled or unpeeled
Instructions
- Preheat oven to 400 degrees.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the chicken broth, sour cream, parmesan cheese, half of the Gruyere, garlic salt, onion powder, thyme, pepper and nutmeg and mix well.
- Arrange half of the sliced potatoes in the bottom of your greased baking dish by overlapping them slightly in an even layer. Pour half of the cheese mixture over the potatoes, then arrange the remaining potatoes evenly over the top. Spread the rest of the sauce evenly over the potatoes and sprinkle with remaining cheese.
- Bake for about 1 hour and 15 minutes, or until the edges and top of the potatoes are golden brown and the potatoes are soft when poked with a fork. (Note: if the cheese starts to brown too quickly, cover the baking dish with aluminum foil, then remove during the last 5 minutes of baking.)
- Once cooked, remove from the oven and let cool for about 5-10 minutes before serving. Enjoy!
Nutrition
More Easy Scalloped Potato Recipes:
- Bacon and Cheese Scalloped Potatoes
- Cheesy Scalloped Potatoes
- Crockpot Scalloped Potatoes
- Slow Cooker Ham and Cheese Scalloped Potatoes
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These Gruyere Scalloped Potatoes are the perfect side dish for any occasion. They're made with thinly sliced Yukon Gold potatoes covered in a rich and nutty Gruyere cheese sauce. It's a deliciously creamy and cheesy potato recipe the whole family will love.
Eva Lagunero
Best scalloped potato recipe ever. Came out perfectly and followed recipe exactly. Make it often. Always a hit!
Jill Baird
So happy to hear this!!
Amber Mikler
I was extremely disappointed in this recipe
The sour cream curdled and the recipe ended up a watery mess
I followed it very carefully and felt it was such a waste of ingredients.