• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cookbook
  • About
  • Recipes
  • Contact

The Seaside Baker

Delicious Recipes!

September 28, 2017

Gruyere Scalloped Potatoes- The Perfect Side Dish + Video

32.8Kshares

Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal today with potatoes!

These Gruyere Scalloped Potatoes are everything you want in a delicious side dish. Rich with shredded cheese, cream, garlic, and perfectly cooked potatoes!

Gruyere Scalloped Potatoes

The most important thing I learned during my first year of marriage is that Swiss people love their potatoes. They are served with almost every meal, and 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 a key staple in every cuisine around the world. And it’s not wonder, as there are more than 4,000 varieties of potatoes. They are economical and make a wonderful addition to any meal. What’s not to love about them, really?

Gruyere Scalloped Potatoes

Three Reasons To Love Potatoes

  1. Potatoes are extremely convenient and versatile. They provide a culinary “blank canvas” for almost unlimited possibilities. Serve them the American way, baked with cheese and sour cream, or shred and fry them to make crispy breakfast hash browns. 
  2. You can use them as a thickening agent for soups. Here how to do it: simply cook the potatoes in your soup mixture, then remove about a third of the soup, blend until smooth and pour it back in. You will have a thick and creamy soup without any of the added calories of using a cream.
  3. They often get a bad rap, but potatoes are actually nutritious. They are a good source of vitamins C and B6, potassium, magnesium and fiber. Plus they contain no cholesterol, sodium or gluten.

 

Gruyere Scalloped Potatoes

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.

Gruyere Scalloped Potatoes

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 which is when I discovered why his recipe was so delicious. He uses all of the finest ingredients – cream, butter, plus an entire head of garlic.

Gruyere Scalloped Potatoes

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.

Tips for Making Gruyere Scalloped Potatoes

  • Use a mandolin slicer to get your potato slices thin and all the same thickness. Not only will this help ensure your potato pieces all cook at the same rate, it makes for a lovely presentation.
  • While you can make Gruyere scalloped potatoes in a baking dish, cooking it in a cast iron pan gives the potatoes deliciously crispy edges. Yum!
  • Using Gruyere cheese gives these scalloped potatoes a creamy, nutty, sweet and slightly salty flavor. However, if you need to substitute with another cheese variety, try Emmental, Jarlsberg or Beaufort. 

Gruyere Scalloped Potatoes

 

More Delicious Potato Recipes 

If you love potatoes as much as my husband (and the rest of my family) does, you’ll want to try my recipes for Brown Butter Sage Potato Stacks, these Crispy Pesto Potato Wedges, and this Buffalo Twice Baked Potato recipe.

 

Gruyere Scalloped Potatoes

Want to learn more about the might potato? Check out Potato Goodness for more information and fabulous recipes! Make sure to follow them on Facebook too! Enjoy!

Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes
Print
Gruyere Scalloped Potatoes
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
A cheese-y garlic-y rich potato dish that is mouthwateringly delicious!
Author: Jackie
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish or a large round cast iron pan.
  2. Layer butter at bottom of pan.
  3. Spread about 1/3 of the potato slices on top of the butter. See notes below for cooking in round pan.

  4. Top with 1/3 of the crushed garlic and 1/3 of the cheese.
  5. Repeat two times with remaining potatoes, garlic, and cheese.
  6. Season the entire dish with salt and pepper.
  7. Pour half and half or cream over top layer.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and bake for an additional 20-30 minutes or until potatoes are tender and top is golden.

Recipe Video

Recipe Notes

When I originally wrote this recipe, I wrote it out with the methods I usually use. However when I photographed it, I made it differently. Either way will result in a delicious gratin. 

If using a round pan, simply arrange the potatoes in a circular motion on top of the butter until pan is full. Sprinkle with garlic, cheese, salt, and pepper, then drizzle with cream. Bake until potatoes are golden, bubbly, and tender. 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

32.8Kshares

Filed Under: Baking, Food, Gluten Free, Main Course, Popular, Side Dishes + Vegetables Tagged With: cheese, fall, potatoes au gratin, thanksgiving

Reader Interactions

Comments

  1. Amanda | Maple Alps says

    September 28, 2017 at 1:14 pm

    How perfect does this look for fall! I think I’ll have to add this to our next dinner!

    Reply
  2. Samantha says

    September 28, 2017 at 1:21 pm

    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!

    Reply
  3. Denay DeGuzman says

    September 28, 2017 at 10:45 pm

    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. 🙂

    Reply
  4. Joanie @ One Dish Kitchen says

    September 29, 2017 at 5:21 am

    Oh my goodness, all that wonderful Gruyere! This would make a wonderful side dish for Thanksgiving.

    Reply
  5. Amber says

    November 22, 2017 at 5:20 pm

    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?

    Reply
    • Janetta says

      December 20, 2017 at 12:01 pm

      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,

      Reply
  6. Susan Molony says

    November 22, 2017 at 6:54 pm

    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. …

    Reply
  7. Alexandria says

    December 5, 2017 at 9:46 pm

    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!

    Reply
  8. Christine @ myblissfulmess says

    December 9, 2017 at 7:23 am

    I’m adding this to my menu right now! We are huge fans of garlic and cheese. This looks so incredibly yummy!

    Reply
  9. Laura says

    December 22, 2017 at 8:50 am

    Should the garlic bulb be roasted before it is peeled and crushed?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar


Welcome to The Seaside Baker! Here you will find my personal journals of recipes, places, experiences, and everything else that comes along with being a mother of three by the sea!

My new cookbook, Decadent Fruit Desserts, is available now!!!

Follow Me

Pinterest Facebook Twitter Instagram

Popular Posts

Gluten Free Strawberry Bundt Cake
Host an epic summer outdoor In-N-Out Style burger bar complete with Animal Style Sauce. Perfect for the 4th of July and Labor Day
Chocolate Raspberry Mousse Cups
Homemade Almond Paste
Strawberry Rhubarb Lattice Pie-5
Bacon Pea Salad
Ham and Cheese Dinner Rolls
Copyright© 2019 · The Seaside Baker · Privacy Policy