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Creamy Scalloped Potatoes Au Gratin with Gruyere Cheese

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A rich and velvety scalloped potatoes au gratin featuring layers of thinly sliced potatoes baked in a creamy Gruyere cheese sauce, perfect for cozy dinners or holiday gatherings.

Ingredients

Scale
  • 2.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 8 oz Gruyere cheese, grated
  • 3 tbsp unsalted butter, plus extra for greasing the baking dish
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. Peel and slice the potatoes thinly—about 1/8 inch (3 mm) thick. Rinse the slices in cold water and pat dry to remove excess starch if desired.
  3. In a medium saucepan, melt 3 tbsp of unsalted butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Whisk in 3 tbsp flour to form a roux, cooking for about 2 minutes to eliminate raw flour taste.
  5. Slowly pour in 2 1/2 cups whole milk and 1/2 cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Stir in 1 tsp Dijon mustard, a pinch of nutmeg, and season with salt and pepper to taste. Remove from heat.
  7. Arrange about a third of the potato slices evenly in the bottom of your prepared dish. Pour a third of the sauce over the potatoes, then sprinkle a third of the grated Gruyere cheese.
  8. Repeat layering two more times, finishing with a generous layer of cheese on top.
  9. Bake uncovered in the preheated oven for 50-60 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing neater.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Thin, even slices ensure even cooking and prevent gumminess. Let the dish rest 10 minutes before serving for easier slicing. For a dairy-free version, substitute almond milk and vegan cheese but expect different texture. Variations include adding sautéed mushrooms, caramelized onions, or spinach between layers.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere cheese, creamy potatoes, cheesy potatoes, comfort food, dinner recipe, holiday side dish

Find it online: https://norasfoods.com/creamy-scalloped-potatoes-au-gratin-with-gruyere-cheese-recipe-easy-and-perfect-for-dinner/