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Creamy scalloped potatoes with Gruyere and cheddar cheese baked to perfection
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Scalloped Potatoes with Gruyere and Cheddar

Creamy layers of thinly sliced potatoes, aromatic onions, and a melty cheese blend make these scalloped potatoes a delightful comfort food.
Prep Time20 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 25 minutes
Course: Comfort Food, Side Dish
Cuisine: American
Keyword: Cheddar Cheese, comfort food, Gruyere cheese, Holiday Recipe, scalloped potatoes
Servings: 8 servings
Calories: 350kcal

Ingredients

Potato Base

  • 6 pieces russet or Yukon Gold potatoes, sliced 1/8-inch thick These starchy delights create the perfect texture.
  • 1 clove garlic, chopped A fragrant addition that elevates the entire dish.
  • 1 tbsp chopped fresh thyme Earthy and aromatic, complements the potatoes well.
  • 1 pinch cayenne pepper Just a hint of spice.
  • to taste Kosher salt and black pepper For seasoning to enhance all flavors.

Cream Mixture

  • 2 cups heavy cream Adds rich, velvety moisture.
  • 1 cup whole milk Balances the cream's richness.
  • 3 tbsp salted butter Enhances flavor and helps achieve a golden top.
  • 3/4 cup shredded Gruyere cheese Nutty and melts wonderfully.
  • 3/4 cup shredded cheddar cheese Provides a sharp finish and crispy topping.

Onion Mixture

  • 1 piece yellow onion, thinly sliced Aromatic and sweet when caramelized.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a skillet over medium-high heat, melt the butter. Add the sliced onions and cook for about 10 minutes until soft and translucent.
  • Continue cooking for another 5 minutes until the onions are caramelized.
  • Stir in the chopped garlic, thyme, salt, and black pepper. Sauté for another 2 minutes.
  • In a large mixing bowl, combine the heavy cream, whole milk, cayenne pepper, additional salt, black pepper, and shredded Gruyere cheese. Whisk until smooth.
  • Butter a 9x13-inch baking dish generously. Pour one-third of the cream mixture into the bottom of the dish.
  • Layer one-third of the sliced potatoes, followed by half of the caramelized onion mixture. Repeat the layers—cream, potatoes, onions.
  • Top with the remaining potatoes and pour any leftover cream mixture on top.

Baking

  • Cover tightly with aluminum foil and bake for 1 hour and 45 minutes to 2 hours until potatoes are tender and cream is bubbling.
  • Remove foil and sprinkle shredded cheddar cheese over the top. Return to the oven and bake uncovered for an additional 20 minutes until cheese is melted and golden.

Serving

  • Let cool slightly; serve warm garnished with fresh thyme.

Notes

For best results, slice potatoes evenly and consider cheese variations. Dish can be made ahead of time and stored in the fridge.