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Creamy Scalloped Potatoes with Gruyère

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A comforting and easy-to-make scalloped potatoes recipe featuring tender potato slices in a creamy Gruyère cheese sauce topped with a golden, crispy panko breadcrumb crust.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups (200g) shredded Gruyère cheese
  • 4 tablespoons (60g) unsalted butter, plus extra for greasing
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons melted butter (for breadcrumb topping)
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish generously.
  2. Peel and thinly slice the potatoes to about 1/8 inch (3 mm) thickness using a mandoline or sharp knife.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes without browning.
  4. Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Stir constantly and bring to a gentle simmer until thickened, about 5-7 minutes.
  5. Remove from heat and stir in minced garlic, onion powder, nutmeg, salt, and pepper. Fold in shredded Gruyère cheese until melted and smooth.
  6. Layer half of the potato slices evenly in the buttered baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce. Press down lightly.
  7. Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the top layer.
  8. Bake uncovered for 50-60 minutes until the topping is golden brown and potatoes are tender. If topping browns too quickly, cover loosely with foil halfway through baking.
  9. Let the dish rest for about 10 minutes before serving to thicken the sauce and make slicing easier.

Notes

For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour and use gluten-free panko breadcrumbs. For dairy-free, use plant-based milk, vegan cheese, and vegan butter alternatives. Shred your own Gruyère for best melting. Even potato slices ensure uniform cooking. If sauce is too thick before baking, add a splash of milk; if too thin, cook longer on stove. Breadcrumb topping browns quickly—tent with foil if needed.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyère cheese, cheesy potatoes, comfort food, easy side dish, holiday side, panko breadcrumb topping

Find it online: https://atomicbite.com/creamy-scalloped-potatoes-with-gruy-e-re-best-easy-golden-crisp-recipe/