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A golden brown baking dish of sliced potatoes in a creamy cheese sauce with melted Gruyère on top
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Classic Garlic and Gruyère Scalloped Potatoes

Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Servings: 12 servings
Calories: 350kcal

Ingredients

  • 4 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh thyme leaves
  • 1.5 cups shredded Gruyère cheese
  • 0.5 cup freshly grated Parmesan cheese

Instructions

  • Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  • In a large saucepan, melt butter over medium heat. Add diced onion and sauté for 5 minutes until translucent and soft.
  • Add the minced garlic and fresh thyme to the pan; cook for 1 minute until fragrant.
  • Whisk in the flour and cook for 2 minutes, stirring constantly to create a light roux without browning.
  • Gradually whisk in the whole milk and heavy cream. Continue whisking over medium heat until the sauce reaches a gentle simmer and thickens enough to coat the back of a spoon (about 5-8 minutes).
  • Remove the sauce from heat. Stir in the salt, pepper, nutmeg, and 0.5 cup of the Gruyère cheese until fully melted and smooth.
  • Arrange half of the potato slices in the prepared baking dish in overlapping rows.
  • Pour half of the cheese sauce evenly over the first layer of potatoes.
  • Layer the remaining potatoes on top and pour the remaining sauce over them, pressing down gently with a spatula to ensure all potatoes are submerged.
  • Cover the dish tightly with aluminum foil and bake for 45 minutes.
  • Remove the foil and sprinkle the remaining 1 cup of Gruyère and the Parmesan cheese over the top.
  • Bake uncovered for an additional 30-35 minutes, or until the potatoes are fork-tender and the top is deep golden brown.
  • Remove from the oven and let the dish rest for 15-20 minutes to allow the sauce to set before serving.