Scalloped Potatoes with Gruyere cheese is a warm, beautifully flavored dish that is perfect compliment to any meal. Elegant enough for company and hardy enough for the family.
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This Scalloped Potatoes with Gruyere is one of the best side dishes to make when you want something with a big impact of flavor. The rich texture of this potatoes recipe along with the nutty, salty, creamy flavor of the gruyere make this recipe worth making on repeat.
If you want to find the best side dish recipes to make to go with your favorite meals, check out this tempting collection of favorites.
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What We Love About This Recipe
Traditionally, scalloped potatoes just has a cream sauce and potatoes au gratin have the cream sauce with the addition of cheese, however now adays the name is interchangeable. Find out the history of this creamy dish at Southern Living.
- Easy Ingredients: You can find all the ingredients for au gratin potatoes with gruyere in your local grocery store!
- Family Friendly: The amazing creamy, cheese potato dish will absolutely be a favorite.
- Vegetarian: A perfect hearty dish for vegetarians at the table.
- Makes Great Leftovers: Scalloped Potatoes are a great make ahead meal to freeze for future meals. Wonderful for Easter or Christmas dinners.
Ingredient Notes
- Potatoes: Yukon gold potatoes or russet potatoes work best for the gruyere au gratin potatoes.
- Gruyère cheese: Freshley grated gruyere is best. Take an extra minute and make your own shredded gruyere cheese.
Variations and Substitutions for this Comfort Food
- Flour: To make this recipe gluten-free replace the flour with cornstarch (make a slurry with water)
- Cheese: You can replace the gruyere with another cheese as long as it is a good melting cheese. Such as cheddar or fontina.
- Air Fryer – Can bake at 350 degrees in the air fryer if you like.
How to Make Gruyere Au Gratin Potatoes
These are the basic steps for making gruyere scalloped potatoes. Please refer to the recipe card below for more detailed instructions, cook times and nutrition information. Check out my Facebook, Instagram and Pinterest for more.
STEP 1: PREP
First, preheat your oven and peel and slice your vegetables. Next, spray the casserole dish with cooking spray and alternate layers of potatoes, sliced onions, flour, salt and pepper. Top with cubed butter.
STEP 2: CREAM SAUCE
Then in a saucepan oven medium heat the milk until almost boiling. Pour the milk into the baking dish. Top the dish with shredded cheese, cover dish with foil and bake until the potatoes are tender.
STEP 3: BROWN
Uncover and bake the dish until the cheese browns. Then, broil for two minutes. Finally, remove the dish from the oven and let it stand for 20 minutes. Lastly, sprinkle garnish of fresh parsley on top.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Prepare the dish as instructed and wrap tightly in plastic wrap. Keep refrigerated, unbaked, for up to three days before serving.
HOW TO STORE THIS RECIPE
Place gruyere scalloped potatoes in portions in an airtight container and place in the fridge for three to five days .
HOW TO FREEZE THIS RECIPE
Bake your creamy au gratin potatoes per instructions below and then allow to cool completely and then wrap well in plastic wrap and foil or an airtight container for up to three months.
HOW TO REHEAT THIS AU GRATIN POTATOES WITH CHEESE RECIPE
Preheat the oven to 350 degrees F and reheat the gruyere scalloped potatoes dish for 30 minutes.
Frequently Asked Questions
To insure that the top and sides of the gruyere scalloped potatoes are crispy, try cooking this perfect side dish in cast-iron skillet.
While you can do this, cut and slice your potatoes for up to 24 hours in advance and keep the potatoes soaking in cold water in the refrigerator in a large bowl, it is best not to as you will lose a lot of the starch from the potatoes which make the sauce extra creamy. If you do presoak, remove potatoes from water with a slotted spoon or drain well and dry off with a paper towel to keep the potato dish from being watery.
Of course, if you are making the scalloped potatoes with gruyere for Thanksgiving or other large gathering, you can use a 9x 13 Baking dish and double the amount.
You can use a vegetable peeler, a cheese slicer or a food processor. Also, a knife works great, try using a ruler to make sure that they are even.
Expert Tips for Making This Au Gratin Potatoes with Cheese Recipe
- Add Different Flavors: Fresh garlic, fresh thyme, rosemary or other fresh herbs.
- Protein: Add diced ham or your favorite protein to the dish.
- Variation tip: For a Keto version try using heavy cream in your cream mixture and use cauliflower in place of the potatoes.
- Alternate ingredient: Different vegetables such as mushrooms, broccoli or carrots to the gratin.
- Pattern: Feel free to lay out the potatoes for your potatoes gruyere dish. Make spirals of overlap them for a fancy presentation.
- More Cheese: Whisk in more cheese to your pan such as parmesan cheese to make it even more flavorful.
What to Serve with Scalloped Potatoes with Gruyere
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Scalloped Potatoes with Gruyere
Ingredients
- 1 ½ pounds yellow or white potatoes, You will need three cups of sliced potatoes
- ½ onion, chopped
- 4 tablespoons all purpose flour
- Salt and pepper to taste
- 2 cups whole milk
- 3 tablespoons butter, cubed
- 1 cup gruyere
- 1 tablespoon parsley, chopped for garnish
Instructions
- Preheat the oven to 375 degrees.
- Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick.
- Finely chop the onions.
- Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
- Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.*See recipe notes
- Top with cubed butter.
- Heat the milk until just before boiling.
- Pour the milk over the layers in the baking dish.
- Top with gruyere.
- Bake covered until the potatoes are fork tender (approx 50 minutes).
- Uncover and bake until the cheese bubbles and browns. (approx 15 minutes).
- Broil for 2 minutes to get a nice golden brown top.
- Remove the dish from the oven, and let it stand for 15 – 20 minutes or until the sauce thickens.
Expert Tips
- Add Different Flavors: Fresh garlic, fresh thyme, rosemary or other fresh herbs.
- Protein: Add diced ham or your favorite protein to the dish.
- Variation tip: For a Keto version try using heavy cream in your cream mixture and use cauliflower in place of the potatoes.
- Alternate ingredient: Different vegetables such as mushrooms, broccoli or carrots to the gratin.
- Pattern: Feel free to lay out the potatoes for your potatoes gruyere dish. Make spirals of overlap them for a fancy presentation.
- More Cheese: Whisk in more cheese to your dish such as parmesan cheese to make it even more flavorful.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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This is such a big hit in my house. The flavor is perfection.
Made this recipe to go with meatloaf and it was delicious. I won’t use any other cheese now that I’ve tried au gratin with gruyere cheese. Rich and delicious.
These were delicious! The Gruyere really elevates these potatoes!
I love au gratin taters and the Gruyere cheese gave it a great depth of flavor. Delish!
My kiddos loved this! Such an easy side dish