If you’re craving a dish that feels like a warm hug on a plate, this Creamy Cheddar and Gruyère Scalloped Potatoes Recipe is exactly what you need. It’s the perfect harmony of tender, thinly sliced potatoes bathed in a luscious, cheesy sauce that blends sharp cheddar with nutty Gruyère. Whether it’s a holiday feast or a cozy weeknight dinner, this dish delivers layers of rich, creamy comfort with every bite, making it an absolute game-changer for anyone who loves classic comfort food with a gourmet twist.
Ingredients You’ll Need
Simple ingredients come together in this Creamy Cheddar and Gruyère Scalloped Potatoes Recipe, each playing a vital role in creating the perfect balance of flavor and texture. From creamy dairy to fresh herbs, every element is essential to get that irresistible golden crust and gooey center.
- Yukon Gold or Russet potatoes: These varieties hold their shape beautifully while absorbing flavors for creamy softness.
- Sharp cheddar cheese: Adds a tangy, punchy flavor that melts into a velvety layer.
- Gruyère cheese: Brings a nutty depth and superb melting quality for richness.
- Heavy cream: Provides a luscious, thick base to the sauce.
- Whole milk or non-dairy milk: Lightens the sauce while keeping it smooth and creamy.
- Cornstarch: A natural thickener that ensures the sauce clings perfectly to every potato slice.
- Unsalted butter: Enhances richness without overwhelming the other flavors.
- Olive oil (for dairy-free option): A great substitute that adds subtle fruitiness and smoothness.
- Medium onion: Adds sweet, aromatic notes that balance the richness.
- Shallots or leeks (optional): For an extra layer of delicate flavor.
- Salt: Essential to enhance every ingredient’s natural taste.
- Pepper: Adds a mild kick to brighten the dish.
- Fresh herbs (like thyme or rosemary): Infuse the dish with fragrant, earthy undertones.
- Garlic (optional): A subtle punch that complements the cheesy sauce beautifully.
How to Make Creamy Cheddar and Gruyère Scalloped Potatoes Recipe
Step 1: Prep the Potatoes
Start by preheating your oven to 350°F (175°C). While it warms, carefully wash and peel your Yukon Gold or Russet potatoes. Those thin slices, about 1/8 inch thick, are key to getting that tender but structured layering that scalloped potatoes are famous for.
Step 2: Sauté the Onions
Next, melt 2 tablespoons of butter in a large skillet over medium heat. Toss in the diced onions and cook until they turn translucent and tender, usually around 5 to 7 minutes. This step brings out their natural sweetness, making every bite more flavorful. Take the skillet off the heat once done.
Step 3: Make the Creamy Sauce
In that same skillet, melt another 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook it for about one minute to create a light roux. Gradually whisk in 2 cups of milk (or your favorite non-dairy milk) and bring the mixture to a gentle simmer. Keep stirring as it thickens into a smooth, creamy base—about 5 minutes. Season with salt, pepper, and fresh herbs, adding garlic if you’re feeling adventurous.
Step 4: Layer Your Ingredients
Grease a baking dish generously, then start layering half of your potato slices evenly on the bottom. Spread half of the sautéed onions over them, followed by half of the shredded cheddar and Gruyère cheese mix. Pour half of that luscious cream sauce over the top. Repeat the process with the remaining ingredients, finishing with a beautiful layer of cheese and cream sauce to create that golden crust we all love.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake in your preheated oven for 45 minutes. This traps moisture and helps the potatoes cook evenly. After that, remove the foil and bake for another 15 to 20 minutes until the top is bubbling, golden, and irresistibly inviting. Let the dish rest for about 10 minutes before diving in—this helps the sauce set slightly and makes serving easier.
How to Serve Creamy Cheddar and Gruyère Scalloped Potatoes Recipe
Garnishes
Fresh herbs like chopped thyme or rosemary sprinkled over the top add a burst of color and a touch of aromatic freshness that cuts through the richness beautifully. A light dusting of paprika can add a subtle smoky kick and highlight the golden crust perfectly.
Side Dishes
This scalloped potato recipe pairs wonderfully with roasted meats, like a juicy chicken or holiday ham, balancing the richness with savory proteins. A crisp green salad with vinaigrette or steamed green beans add the perfect freshness and crunch to round out the meal.
Creative Ways to Present
For a fun twist, serve the scalloped potatoes in individual ramekins for a charming personal touch at dinner parties. Alternatively, layering them in a trifle dish can create an eye-catching “potato parfait” that’s both elegant and delicious—great conversation starters guaranteed!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your scalloped potatoes tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making your leftovers just as tasty—if not better—than the first day.
Freezing
You can also freeze this dish for longer storage. After baking, allow it to cool completely, then place it in a freezer-safe container. It will keep well for up to 2 months. When ready, thaw it overnight in the fridge before reheating to maintain that creamy texture.
Reheating
Reheat your scalloped potatoes covered in a low oven (around 325°F/160°C) for 20 to 30 minutes until warmed through. To refresh the golden crust, uncover during the last 5 to 10 minutes of baking. Avoid microwaving if possible; the oven method preserves the texture best.
FAQs
Can I use a different type of cheese instead of Gruyère?
Absolutely! While Gruyère adds a wonderful nutty flavor, Swiss or Emmental cheese are great alternatives that melt similarly well, providing a delicious twist without straying far from the original taste.
Is there a way to make this recipe dairy-free?
Yes! Swap out butter for olive oil and use a non-dairy milk like almond or oat milk. Choose a vegan cheddar-style cheese or nutritional yeast for that cheesy flavor. The sauce still turns out creamy and satisfying without dairy.
Do I need to peel the potatoes?
Peeling is recommended to achieve the classic smooth texture and appearance of scalloped potatoes, but if you prefer a rustic feel, leaving the skins on can add a nice earthy flavor and additional nutrients.
Can I prepare this dish ahead of time before baking?
Definitely. Assemble everything and cover the baking dish, then refrigerate for up to 24 hours before baking. This makes it perfect for busy days or entertaining, saving time without compromising flavor.
What if my scalloped potatoes are too runny after baking?
Next time, try thinning the milk slightly or cooking the sauce a bit longer before layering. Adding a bit more cornstarch can help thicken the sauce so it’s rich but not watery. Letting the dish rest after baking also helps the sauce set nicely.
Final Thoughts
There’s just something magical about this Creamy Cheddar and Gruyère Scalloped Potatoes Recipe that turns simple ingredients into a soul-soothing meal. Whether you’re serving it at a family gathering or just treating yourself after a long day, it’s guaranteed to bring smiles around the table. Give it a try—you might just find your new favorite comfort food classic.
Print
Creamy Cheddar and Gruyère Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic scalloped potatoes recipe offers a creamy, cheesy comfort dish perfect for family meals or gatherings. Layers of thinly sliced Yukon Gold or Russet potatoes are baked in a rich cream sauce made from butter, milk, and sharp cheeses, enhanced with sautéed onions, fresh herbs, and seasonings. The result is a golden bubbly crust with tender, flavorful potatoes inside. A dairy-free variation is also provided using vegan cheese and olive oil.
Ingredients
Potatoes and Vegetables
- 3 pounds Yukon Gold or Russet potatoes
- 1 medium onion, finely chopped
- Optional: Shallots or leeks, finely chopped (1/2 cup)
- Optional: 1-2 cloves garlic, minced
Dairy and Alternatives
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- For dairy-free option: 1 1/2 cups vegan cheese or 1/4 cup nutritional yeast
- 1 cup heavy cream
- 1 cup whole milk or non-dairy milk (almond or oat milk)
Thickening and Fats
- 2 tablespoons unsalted butter (use olive oil for dairy-free alternative)
- 2 tablespoons unsalted butter (additional, or olive oil for dairy-free)
- 2 tablespoons all-purpose flour or cornstarch for thickening (cornstarch preferred for gluten-free)
- 1 tablespoon olive oil (for dairy-free option)
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme or rosemary, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the scalloped potatoes.
- Prepare Potatoes: Wash and peel the potatoes thoroughly. Slice them thinly to about 1/8 inch thickness for even cooking.
- Sauté Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions (and optional shallots or leeks) and sauté until translucent, about 5 to 7 minutes. Remove from heat and set aside.
- Make Cream Sauce: In the same skillet, melt another 2 tablespoons of butter. Stir in 2 tablespoons of flour to form a roux and cook for about 1 minute. Gradually whisk in 2 cups of milk (or non-dairy alternative) and bring to a gentle simmer. Stir continuously until the sauce thickens, around 5 minutes. Add salt, pepper, and fresh herbs to taste.
- Layer Ingredients: Grease a baking dish with butter or olive oil. Layer half of the sliced potatoes evenly. Top with half of the sautéed onions, then half of the shredded cheeses. Pour half of the cream sauce over the layers. Repeat this layering process with the remaining potatoes, onions, cheese, and finish with the cream sauce.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the potatoes are tender, and the top becomes golden brown and bubbly.
- Rest and Serve: Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to set and improve texture.
Notes
- If using a dairy-free option, substitute butter with olive oil and cheeses with vegan cheese or nutritional yeast.
- For a gluten-free version, cornstarch can replace flour for thickening the sauce.
- Thin slicing the potatoes is crucial for even and thorough cooking.
- Fresh herbs like thyme or rosemary add aromatic flavor, but feel free to adjust based on preference.
- Letting the dish cool slightly before serving improves slicing and serving consistency.
