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.
If you are looking for more scalloped potato recipes, you can also try our Crockpot Scalloped Potatoes, Creamy Scalloped Potatoes, or these Scalloped Potatoes with Bacon.
Gruyere Scalloped Potatoes
Who doesn’t love scalloped 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.
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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 You Will Need
- Broth – we use chicken broth but you can substitute veggie broth if you want to make this a vegetarian side dish.
- Sour Cream 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 is sweet, salty, nutty, and rich. You should be able to find it in your grocery store, but another good gruyere substitute would be Emmental or even Jarlsberg.
- Nutmeg – this adds a slightly nutty flavor that works 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.
How To Make Scalloped Potatoes With Gruyere Cheese
- Mix together the cheese mixture. 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.
- Assemble. Arrange half of the sliced potatoes in the bottom of a lightly greased 9″ x 13″ 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. Bake for about 1 hour and 15 minutes in a preheated 400 degree oven, or until the edges and top of the potatoes are golden brown and the potatoes are soft when poked with a fork.
- Serve. Once cooked, remove from the oven and let cool for about 5-10 minutes before serving. Enjoy!
Recipe Tips and Tricks
- 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 overcooked 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.
- Be sure to whisk the sour cream and chicken broth mixture together before adding it to the potatoes. Otherwise, you may end up with a clumpy sauce on the potatoes.
Frequently Asked Questions
Scalloped potatoes can easily be made up to 24 hours in advance 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 temperature change can actually make it shatter in the oven. Yikes!
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.
The best way to reheat scalloped potatoes is to cover them and place in a preheated 350 degree oven for about 25-30 minutes. You can also microwave a smaller portion.
Storing and Reheating Instructions
- Refrigerator: store in an airtight or covered container in the fridge for up to 3 days.
- To reheat: reheat scalloped potatoes in a microwave or in a preheated 350 degree oven. Cover the pan with aluminum foil and reheat slowly until warmed through – about 25-35 minutes.
Gruyere Scalloped Potatoes Recipe
Ingredients
- 1½ cups chicken broth
- 1 cup sour cream
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon thyme, fresh, chopped
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/3 cup Parmesan cheese, grated
- 1 cup Gruyere cheese, shredded (divided)
- 3 pounds Yukon gold potatoes, sliced 1/8"
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9" x 13" baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk together the chicken broth, sour cream, garlic salt, onion powder, thyme, pepper and nutmeg. Whisk until smooth. Add the Parmesan cheese and half of the Gruyere and mix again.
- 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 Gruyere cheese.
- Cover the potatoes with foil and bake in your preheated oven for about 1 hour and 30 minutes, or until fork tender. Remove the foil and cook for an additional 10-15 minutes, or until the edges and top of the potatoes are golden brown.
- Remove from the oven and let cool for about 5-10 minutes before serving. Enjoy!
Notes
Nutrition
Did you make this?
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More Easy Scalloped Potato Recipes
- Bacon and Cheese Scalloped Potatoes
- Cheesy Scalloped Potatoes
- Crockpot Scalloped Potatoes
- Slow Cooker Ham and Cheese Scalloped Potatoes
- More Potato Side Dishes
- More Holiday Recipes
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.
I didn’t prefer the flavor of the thyme and will probably omit next time. I will definitely make it again and omit that. The rest of the flavors were very good!
Best scalloped potato recipe ever. Came out perfectly and followed recipe exactly. Make it often. Always a hit!
So happy to hear this!!
So good! I am now asked to bring these potatoes to every family holiday get-together. Since we love gruyere, I always at least double the cheeses.
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.