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Creamy Scalloped Potatoes with Gruyere Cheese Easy Homemade Garlic Sauce Recipe

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A luscious, creamy scalloped potatoes dish with rich Gruyere cheese and a silky homemade garlic sauce, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 8 ounces Gruyere cheese, shredded
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • A pinch of nutmeg (optional)

Instructions

  1. Peel and slice the Yukon Gold potatoes thinly—about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning while you make the sauce.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
  3. Sprinkle in 3 tablespoons of all-purpose flour, stirring constantly with a whisk to form a smooth paste. Cook this roux for 2 minutes to remove the raw flour taste.
  4. Gradually whisk in 2 cups of warmed whole milk and 1/2 cup heavy cream. Keep whisking to avoid lumps. The sauce will thicken in about 5 minutes. Add salt, pepper, and a pinch of nutmeg.
  5. Remove the saucepan from heat and stir in 6 ounces of shredded Gruyere cheese until melted and silky smooth.
  6. Drain the potatoes from the cold water and pat them dry with a clean kitchen towel.
  7. Butter a 9×13 inch baking dish with the remaining 2 tablespoons of butter. Layer half the potato slices evenly in the dish, sprinkle with half the fresh thyme, then pour half the garlic cheese sauce over the top.
  8. Repeat with the remaining potatoes, thyme, and sauce.
  9. Sprinkle the remaining 2 ounces of Gruyere cheese on top. Cover with foil and bake at 350°F (175°C) for 45 minutes.
  10. Remove foil and bake an additional 15 minutes until bubbly and golden on top.
  11. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

Use a mandoline slicer for even potato slices. Warm the milk before adding to the roux to prevent lumps. Cover the dish while baking to keep potatoes tender and creamy. Let the dish rest before serving to thicken the sauce. For gluten-free, use gluten-free flour. For dairy-free, substitute butter with olive oil, milk with almond or coconut milk, and use dairy-free cheese.

Nutrition

Keywords: scalloped potatoes, Gruyere cheese, garlic sauce, creamy potatoes, comfort food, easy side dish, weeknight dinner

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