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Creamy scalloped potatoes layered with Gruyère and Cheddar cheese
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Scalloped Potatoes with Gruyere and Cheddar

A creamy and indulgent dish showcasing layers of tender potatoes, caramelized onions, and luscious cheeses in a rich cream sauce.
Prep Time20 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 25 minutes
Course: Comfort Food, Side Dish
Cuisine: American, French
Keyword: Cheesy Potatoes, comfort food, Potato Casserole, Scalloped Potatoes
Servings: 12 servings
Calories: 350kcal

Ingredients

Main Ingredients

  • 6 pieces russet or Yukon Gold potatoes, sliced 1/8-inch thick Create a comforting base that becomes tender and buttery.
  • 2 cups heavy cream Adds richness and depth.
  • 1 cup whole milk Balances the creaminess.
  • 3 tablespoons salted butter Enhances flavor.
  • 1 piece yellow onion, thinly sliced Adds sweet aroma and depth.
  • 3/4 cup shredded Gruyere cheese Creates creamy texture.
  • 3/4 cup shredded cheddar cheese Provides sharp flavor.
  • 1 clove garlic, chopped Adds fragrant note.
  • 1 tablespoon chopped fresh thyme Imparts earthy essence.
  • 1 pinch cayenne pepper Adds an unexpected twist.
  • Kosher salt and black pepper, to taste Essential for flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Melt the salted butter in a skillet over medium-high heat and sauté the sliced onions until soft and translucent, about 10 minutes.
  • Continue cooking for another 5 minutes until the onions are caramelized.
  • Stir in the chopped garlic, fresh thyme, Kosher salt, and black pepper, and cook for an additional 2 minutes.
  • In a large mixing bowl, combine the heavy cream, milk, cayenne pepper, and a touch of salt and pepper, whisking until well blended. Fold in the shredded Gruyere cheese.
  • Butter a 9×13-inch baking dish.
  • Layer 1/3 of the cream mixture, 1/3 of the sliced potatoes, and half of the caramelized onions in the dish, repeating the layers and ending with the remaining potatoes and cream mixture on top.

Baking

  • Cover the baking dish tightly with aluminum foil and bake for 1 hour and 45 minutes to 2 hours.
  • Uncover and sprinkle the shredded cheddar cheese evenly over the top; bake for an additional 20 minutes until bubbly and golden brown.
  • Allow to cool for a few minutes before serving, garnished with fresh thyme.

Notes

For a twist, consider adding sautéed mushrooms or swapping herbs for rosemary or sage. This dish can be prepared in advance and refrigerated.