Description
Cheesy Scalloped Potatoes with Gruyère and Cream
Ingredients
Scale
- 3 pounds Yukon Gold potatoes (peeled and sliced thinly (about ⅛ inch thick))
- 2 tablespoons unsalted butter (for greasing the baking dish)
- 1 garlic clove (halved (used to rub the dish))
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon freshly grated nutmeg (optional, but recommended)
- 2½ cups grated Gruyère cheese (divided)
- ½ cup grated Parmesan cheese
- 1 tablespoon flour (helps bind the cheese sauce)
- Chopped chives or fresh thyme leaves for garnish
- Light dusting of paprika for color
Instructions
- Start by rubbing the inside of a 9×13-inch baking dish with the cut side of a garlic clove. Butter the dish generously. Peel and thinly slice your potatoes.
- In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Warm it over medium heat until just simmering. Whisk in the flour.
- Place one-third of the sliced potatoes in the bottom of the baking dish. Sprinkle with a portion of the Gruyère and Parmesan cheese blend. Repeat this layering two more times.
- Slowly pour the warm cream mixture over the potatoes. Give the dish a gentle shake.
- Cover the dish tightly with foil and bake in a 375°F (190°C) oven for 40 minutes. Remove the foil and bake for another 35 minutes, until golden brown.
- Let the dish rest for 10-15 minutes before serving. Garnish with fresh herbs or paprika.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Cheesy Scalloped Potatoes, Gruyère, Cream, Potatoes