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Easy Make-Ahead Gruyère Scalloped Potatoes

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These quick make-ahead Gruyère scalloped potatoes are rich, creamy, and topped with a nutty, salty crust. Perfect for weeknights or holiday tables, they come together in just 15 minutes of active prep and can be assembled the night before.

Ingredients

Scale
  • 2 ½ pounds Russet potatoes (about 4 medium), peeled and sliced ⅛-inch thick
  • 8 ounces Gruyère cheese, freshly grated (about 2 cups)
  • 2 cups heavy cream (480 ml)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, plus more for greasing the dish
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)
  • ½ teaspoon freshly cracked black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13 baking dish generously.
  2. Peel and slice your potatoes into ⅛-inch thick rounds. Place the slices in a large bowl of cold water as you go to prevent browning.
  3. Grate your Gruyère on the fine side of a box grater. Set aside about ½ cup for the top layer.
  4. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, butter, thyme, nutmeg, salt, and pepper. Warm gently for 3-4 minutes, stirring occasionally, until the butter melts and the garlic infuses the cream. Do not let it boil.
  5. Drain the potato slices and pat them dry with a clean kitchen towel. Arrange one-third of the slices in the bottom of the buttered dish, overlapping slightly. Pour about one-third of the warm cream mixture over the top. Sprinkle with one-third of the grated Gruyère (minus the reserved ½ cup).
  6. Repeat the layers: another third of potatoes, another third of cream, and another third of cheese. Do this one more time so you have three layers total. Finish by pouring any remaining cream over the top and sprinkling with the reserved ½ cup of Gruyère.
  7. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  8. Remove the foil and continue baking for 20-25 more minutes, until the top is golden brown and bubbly and a knife slides easily through the center. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
  9. Let the dish rest for 10-15 minutes before serving to allow the sauce to thicken and set.

Notes

For make-ahead: Assemble the dish completely through step 6, then cover and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the covered baking time. Slice potatoes evenly for best results; a mandoline helps. Do not use pre-shredded cheese. Let the dish rest after baking for clean slices.

Nutrition

Keywords: scalloped potatoes, Gruyère, make-ahead, side dish, holiday, comfort food, easy, creamy

Find it online: https://coracooks.com/easy-make-ahead-gruy-e-re-scalloped-potatoes/