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These Gruyere Scalloped Potatoes are everything you want in a delicious side dish. Rich with shredded cheese, cream, garlic, and potatoes cooked perfectly!
The most important thing I learned during my first year of marriage, is that Swiss people love their potatoes. Served with almost every meal, my husband quickly taught me that potatoes were an essential part of making him happy. He’s a simple man I tell you.
Potatoes are extremely convenient to make and provide a culinary canvas of unlimited possibilities. Serve them the American way-baked with cheese and sour cream or shredded for a crispy breakfast hash brown. Potatoes are a key staple in every cuisine around the world, and rightfully so, they are delicious!
They are wonderful additions to any meal. I often use them as a thickening agent for soups. Simply cook the potatoes in your soup mixture then blend 1/3 of the soup and pour it back in. You will have a thick and creamy soup without the added calories of using a cream.
While I love pretty much everything with potatoes, this Gruyere Cheese Scalloped Potatoes dish is my family’s absolute favorite. It is rich, garlic-y, and cheesy. I make this dish for almost every holiday. Despite using almost 15 pounds of potatoes each time, there is almost never any leftovers.
I first had this dish during my exchange year in Switzerland. My host father made the BEST scalloped potatoes ever. He finally taught me how to make it the last month that I was there, and I finally realized why it was so delicious. He uses all of the finest ingredients- cream, butter, and an entire head of garlic.
While any potato will work, he always uses white potatoes. This variety hold their shape after cooking and is lightly creamy. The skin is delicate and thin so there is no need to peel! They are also wonderful for mashing.
Did you know that there are over 200 different types of potatoes? Check out Potato Goodness for more information and fabulous recipes! Make sure to follow them on Facebook too! Enjoy!
- 3 pounds potatoes thinly sliced
- 1 head garlic peeled and crushed
- 4 tablespoons butter thinly slice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon fresh thyme
- 2 cups Gruyere Cheese shredded
- 1 1/2 cup half and half or whipping cream
- Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish or a large round cast iron pan.
- Layer butter at bottom of pan.
- Spread about 1/3 of the potato slices on top of the butter.
- Top with 1/3 of the crushed garlic and 1/3 of the cheese.
- Repeat two times with remaining potatoes, garlic, and cheese.
- Season the entire dish with salt and pepper.
- Pour half and half or cream over top layer.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-30 minutes or until potatoes are tender and top is golden.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
How perfect does this look for fall! I think I’ll have to add this to our next dinner!
These look soooooooo good! I’m definitely pinning this so I can make it soon! My family loves potatoes in all forms, so this will be a hit. Thanks!
Oh my gosh, your scalloped potatoes look heavenly! I love that you used Gruyere cheese. It makes them so darn special! Ooo…and I love your fantastic photography. 🙂
Oh my goodness, all that wonderful Gruyere! This would make a wonderful side dish for Thanksgiving.
This recipe looks delicious but I have one question. It calls to layer the potatoes with garlic and cheese in between but the image shows them stacked like dominoes. I’m lost?
I think the difference is the type of pan, Thedirections are for using a 9” x 13” pan; however, the recipe also mentions the “option”of using a circular cast iron pan. The picture appears to be how the potatoes would be placed in the circular pan,
They tasted delicious, but 15 minutes prep? That is a completely unrealistic time if you have to grate Gruyere, peel and press a head of garlic, and slice 3 pounds of potatoes(which I did with a mandolin, so that was probably the fastest part). I’d say more like a solid 30 if you are doing all those steps “fresh”. Also, probably more salt than just some on top, but some of my folks may like a bit more salt than I used or than most would use. …
Looking to eliminate prep time day of Christmas, plus my family and I are renting a cabin for Christmas and I want to enjoy my time while I am there, how far in advance do you think I could make this and just pop in the oven for Christmas dinner? Thanks!
I’m adding this to my menu right now! We are huge fans of garlic and cheese. This looks so incredibly yummy!
Should the garlic bulb be roasted before it is peeled and crushed?