These cheesy gruyere scalloped potatoes are comforting and make a crowd-pleasing side. Thinly sliced potatoes are layered and smothered in a creamy parmesan sauce, then finished with plenty of shredded, melty gruyère for rich, nutty flavor. They work well as a make-ahead holiday dish but are just as welcome on a cozy weeknight or Sunday dinner table.
I’m always here for the sides and desserts during the holidays. I love filling my plate with dishes like apple sage stuffing, cheddar gruyère mac and cheese, and parmesan bacon green bean casserole. These gruyère scalloped potatoes will definitely join the rotation this year.
(Note: some people use “potatoes au gratin” and “scalloped potatoes” interchangeably. Traditionally scalloped potatoes don’t include cheese, but the thinner slices and a roux-thickened sauce are why I call these scalloped.)
Why We Love These Cheesy Gruyere Scalloped Potatoes
Creamy, cheesy, bubbling potatoes—what’s not to love? These are an elevated take on classic cheesy potato casserole with layers of tender Yukon Golds and deeply flavorful gruyère.
Gruyère is one of my favorite cheeses for potatoes and baked pastas. It’s nutty, slightly sweet, and melts beautifully, adding a lovely depth to this dish.
These scalloped potatoes are:
- easy to make a day ahead
- creamy, cozy and very cheesy
- simpler than they look
- versatile—great on a holiday table or alongside any weeknight roast
I hope this recipe earns a regular spot at your table.
Ingredient Notes
See the recipe card below for exact measurements.
- Yukon Gold potatoes are ideal for scalloped potatoes. They have a creamy texture but hold their shape. Russets will work if you prefer a starchier, softer result. Avoid waxy reds or new potatoes; they won’t help thicken the sauce as much.
- Use freshly shredded gruyère and parmesan. Pre-shredded cheese often contains anti-caking agents that affect melt and texture. If gruyère is expensive, consider a blend with cheddar or a block swiss as a budget-friendly swap.
- Use whole milk. Full-fat milk gives the best texture for the cream sauce; low-fat dairy can make the sauce thin or grainy.
Ways To Vary This Recipe
- Richer sauce: Replace some of the milk with half-and-half or cream.
- Fresh herbs: Add thyme, sage, or rosemary to the sauce for an herby note.
- Cheese variations: Mix gruyère with fontina, cheddar, or Swiss for different flavor profiles.
- Optional topping: Sprinkle buttery breadcrumbs over the cheese during the last 15 minutes for a crisp finish.
Step-By-Step Instructions
Step 1: Preheat oven to 375°F. Slice the potatoes about 1/8-inch thick. Peeling is optional.
Step 2: Melt butter in a skillet over medium heat. Add minced garlic and cook about 1 minute, then add the thinly sliced onion.
Step 4: Cook the onions, stirring frequently, about 4–5 minutes until slightly softened.
Step 3: Stir in the flour and whisk constantly for about 1 minute to form a roux.
Step 5: Slowly whisk in the milk until smooth, then add the chicken broth. Season with 1/2 tsp salt, 1/2 tsp pepper, and 1/4–1/2 tsp smoked paprika. Cook 2–4 minutes, whisking, until the sauce thickens. Do not let it boil.
Step 6: Remove from heat and stir in the grated parmesan until melted. Add any chopped fresh herbs if using, then set the cream sauce aside.
Assemble the Dish
- Grease a 9×13-inch baking pan. Layer half the potato slices in the bottom and sprinkle with a bit of salt.
- Spread half the cream sauce over the potatoes.
- Sprinkle about 1 cup of shredded gruyère over the sauce.
- Add the remaining potatoes in an even layer.
- Pour the rest of the cream sauce over the top and finish with the remaining gruyère (you can add more if you like it very cheesy).
- Cover tightly with foil and bake 35–40 minutes. Remove foil and bake another 35–40 minutes, or until potatoes are tender and the top is golden and bubbling. Broil a few minutes if you want a crispier top.
Recipe Tips
- Peeling: Optional—leaving the skins on saves time and adds texture.
- Even slices: Slice potatoes consistently (a mandoline helps) so they cook uniformly.
- Making a roux: Whisk constantly after adding flour and add milk gradually. A few small lumps are okay; the sauce will smooth as it cooks.
- Onion preference: If you don’t want onions in the sauce, you can layer them with the potatoes or omit them entirely.
Make-Ahead Instructions
To prep ahead, assemble the dish in the baking pan up to and including the top layer of cheese. Refrigerate overnight and bake the next day, adding a bit of extra time since the casserole will be cold.
Storage
Refrigerate leftovers in an airtight container up to 3 days. After baking and cooling completely, the dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Questions
Avoid uneven slicing, slicing too far in advance, using low-fat dairy, overcooking the potatoes, and skipping the resting time after baking. Even slices and patience with the sauce make a big difference.
In this recipe we don’t soak the potatoes. Leaving the starch helps the sauce thicken as it bakes. If you prefer to remove some excess starch, you can rinse briefly, but it’s not necessary here.
Other Cozy Side Dishes
Instant Pot
Instant Pot Garlic Parmesan Mashed Potatoes
Fall Recipes
Simple Apple Sage Stuffing
Vegetarian
Simple Maple Glazed Herb Roasted Carrots
Side Dishes
Cheddar Gruyère Mac and Cheese
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Cheesy Gruyere Scalloped Potatoes
Ingredients
- 3 Tbsp unsalted butter
- 3–4 garlic cloves, minced
- ½ yellow onion, thinly sliced
- 3 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tsp salt, divided
- ½ tsp pepper
- ¼–½ tsp smoked paprika
- ¾ cup freshly grated parmesan
- 1 Tbsp chopped fresh herbs (optional)
- 4 lb Yukon potatoes, sliced 1/8-inch thick
- 2 cups freshly shredded gruyère cheese
Instructions
- Preheat oven to 375°F.
- Make the cream sauce: Melt butter in a skillet over medium heat. Add garlic and cook 1 minute. Add sliced onion and sauté 4–5 minutes until softened.
- Stir in flour and whisk 1 minute. Gradually whisk in milk, then add chicken broth. Season with ½ tsp salt, ½ tsp pepper, and smoked paprika.
- Cook 2–4 minutes, whisking, until the sauce thickens. Remove from heat and stir in parmesan until melted. Add herbs if using.
- Assemble: Layer half the potatoes in a greased 9×13 pan, sprinkle a little salt, spread half the sauce, and top with about 1 cup gruyère. Add remaining potatoes, pour remaining sauce, and cover with remaining gruyère.
- Cover with foil and bake 35–40 minutes. Remove foil and bake another 35–40 minutes until potatoes are tender and top is golden. Let rest 15 minutes before serving. Garnish with chives, thyme, or parsley if desired.
Notes
Storage: Refrigerate leftovers up to 3 days. Freeze after baking (cool completely) up to 3 months.
Make ahead: Assemble and refrigerate; bake the next day, adding extra time for a chilled dish.
Slicing tip: Use a mandoline for even 1/8-inch slices so the potatoes cook evenly.
Nutrition
Carbohydrates: 32 g
Protein: 14 g
Fat: 13 g
Nutrition information is an estimate and should be used as a guideline.
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