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    Home » Side Dishes

    Scalloped Potatoes with Gruyere

    LAST UPDATED: July 29, 2020 PUBLISHED: November 6, 2018 By Pam Greer 53 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Scalloped Potatoes with Gruyere - this potato gratin is so rich and cream.  Everyone loves cheesy scalloped potatoes and when you make them with gruyere cheese, they are even better!  Perfect for holiday dinners and easy enough for every day suppers!

    Post may contain affiliate links, full disclosure on side bar.

    Click here to pin these Scalloped Potatoes with Gruyere now! 

    Casserole dish with cheesy scalloped potatoes, text over lay reads Scalloped Potatoes with Gruyere

     

    Cheesy Scalloped Potatoes or Potato Gratin

    What do you call a casserole filled with tender slices of potatoes, rich and cheesy and baked with cream?  Do you call it cheesy scalloped potatoes or a cheesy potato gratin.  It's a little confusing when you go searching for answers.

    Most agree that the potatoes in scalloped potatoes are cut a little thicker than a gratin.  Then I read that Au Gratin Potatoes have gruyere cheese in them and they are baked with cream.

    So, these Scalloped Potatoes with Gruyere are a very cheesy and yummy blend of the best of both!

     

    Casserole dish with cheesy potatoes

    Easy Scalloped Potatoes

    One of the things you're going to love about these potatoes is how easy they are.  You start by greasing a casserole dish.  Then a  mandoline makes quick work of thinly slicing the Yukon gold potatoes.   You start cooking the potatoes, butter, half and half, thyme, salt, pepper and nutmeg until it starts to thicken.

    You then pour your slightly thickened potatoes into the casserole dish and bake.  After baking you top with the grated gruyere cheese and bake again.  Let sit before serving.

    Casserole dish with cheesy potatoes

    Scalloped Potatoes with Gruyere

    These potatoes were so good.  Nice and cheesy.  The fresh thyme permeated the thickened sauce and gave it just a hint of a different flavor.  Everyone will ask what's in the sauce.

    Oh, and you might as well print off a couple of copies, because everyone will also ask for the recipe!

    Another favorite scalloped potato side dish:

    Overhead photo of scalloped potatoes in a casserole dish.

    We also love these cheesy Smoked Gouda Scalloped Potatoes!   We alternate them with these scalloped potatoes with gruyere for our Thanksgiving side dishes, Christmas side dishes, and Easter side dishes!

    Scalloped Potatoes
    Print Pin Save Saved!
    4.96 from 41 votes

    Scalloped Potatoes with Gruyere

    These Scalloped Potatoes with Gruyere are rich and creamy and so delicious! 
    Course Side Dish
    Cuisine American
    Prep Time 25 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Calories 431kcal

    Ingredients

    • 1 clove garlic smashed
    • 2 tablespoons butter unsalted
    • 2 ½ pounds Yukon gold potaotes peeled and sliced ⅛ inch thick
    • 2 cups half and half
    • 2 teaspoons fresh thyme chopped
    • freshly ground black pepper
    • pinch of freshly grated nutmeg
    • 2 cup Gruyere cheese grated

    Instructions

    • Preheat the oven to 350.  Rub the garlic on the inside of an 8x8x2 casserole dish. Mince the rest of the garlic and use some of the butter to grease the inside of the casserole dish. 
    • Put the potatoes in a large saucepan with the garlic, butter, half and half, thyme, salt, pepper and nutmeg.  Bring to a boil over medium high heat and cook stirring until the mixture has thickened slightly, about 2 minutes. 
    • Spoon the mixture into the greased casserole dish and bake uncovered for 50 minutes or until the potatoes are tender.  Top with the cheese and bake for an additional 15 minutes.  Remove from the oven and let rest for 10 minutes before serving. 

    Nutrition

    Calories: 431kcal | Carbohydrates: 27g | Protein: 20g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 233mg | Potassium: 921mg | Fiber: 4g | Vitamin A: 850IU | Vitamin C: 23.5mg | Calcium: 589mg | Iron: 6.4mg

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    Update Notes:  This was originally published in 2013 and has been updated for 2018.

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    Reader Interactions

    Comments

    1. Sara says

      December 19, 2022 at 5:24 pm

      Would Russets change the dish too much or do you think they’d be fine?

      Reply
      • Pam Greer says

        December 20, 2022 at 10:29 am

        I think they would be fine.

        Reply
    2. Shirley says

      December 20, 2020 at 6:41 pm

      I’m concerned about bringing the half n half to a boil. I’m concerned it will change the consistency of it. Have you had any trouble with this happening?

      Reply
      • Pam Greer says

        December 24, 2020 at 10:19 am

        No, you're only boiling it for about 2 minutes and it's with all the other ingredients.

        Reply
    3. Dana Beene says

      April 11, 2020 at 11:24 am

      Can these be made the night before

      Reply
      • Pam Greer says

        April 11, 2020 at 1:39 pm

        I don't see why not! Though you might want to increase the baking time a bit, especially if you bring them straight out of the refrigerator.

        Reply
    4. rue says

      November 17, 2018 at 5:03 pm

      5 stars
      YUM. I pinned it before I even read the post lol

      xo,
      rue

      Reply
      • Pam Greer says

        November 18, 2018 at 9:25 am

        Thanks! You would love it!

        Reply
    5. Tina M Culbertson says

      November 07, 2018 at 9:48 am

      5 stars
      I'm scared of a mandolin but I can use the food processor! These looks decadently yummy, a perfect side for the cold weather and holiday meals.

      Reply
      • Pam Greer says

        November 07, 2018 at 3:28 pm

        Yes, a food processor would work great too!

        Reply
        • Melody says

          June 15, 2019 at 10:19 pm

          How do you substitute a mandoline for a food processor?

        • Pam Greer says

          June 16, 2019 at 2:01 pm

          They both can make quick work of slicing potatoes thinly.

    6. Lauren Vavala | DeliciousLittleBites says

      November 06, 2018 at 7:37 pm

      5 stars
      I love scalloped potatoes, but haven't had them with greyere (which I also love!). This recipe is a definitely must-make as it sounds amazing!!

      Reply
      • Pam Greer says

        November 07, 2018 at 8:33 am

        Yes, you definitely need to try them with gruyere!

        Reply
    7. Emily Meyer says

      November 06, 2018 at 6:36 pm

      5 stars
      Ohh what a perfect comfort food for these cold days! My family would love this recipe!

      Reply
      • Pam Greer says

        November 07, 2018 at 8:33 am

        Yes they would!

        Reply
    8. Sonal says

      November 06, 2018 at 6:21 pm

      5 stars
      I was literally drooling at the cheesy and comfy potatoes there 👌👌. It is a perfect side dish for thanksgiving. Love it 😍

      Reply
      • Pam Greer says

        November 07, 2018 at 8:34 am

        We have it every Thanksgiving, and Christmas and Easter! If I don't make them, everyone complains!

        Reply
    9. Amy | The Cook Report says

      November 06, 2018 at 6:01 pm

      5 stars
      I love gruyere, it's such a yummy cheese! I think it will work so well with those potatoes 🙂

      Reply
      • Pam Greer says

        November 06, 2018 at 6:14 pm

        It does, it adds almost a nutty flavor. So good!

        Reply
    10. Tania | Fit Foodie Nutter says

      November 06, 2018 at 5:57 pm

      5 stars
      Such a lovely cozy dish - a perfect winter warmer for sure!

      Reply
      • Pam Greer says

        November 06, 2018 at 6:14 pm

        Yes, it is!

        Reply
    11. Miz Helen says

      December 08, 2017 at 4:10 pm

      5 stars
      I just pinned your post to the Full Plate Thursday Features Board. You were in the Top Ten on 11-29, Congratulations and thanks for sharing with us!
      Miz Helen

      Reply
      • Pam Greer says

        December 08, 2017 at 8:36 pm

        Thank you so much!

        Reply
    12. Chris says

      December 01, 2017 at 6:32 pm

      Scalloped potatoes have been a favorite of mine all the way back to when my mom used to make them with canned mushroom soup and stuff like that. Of course, now I love finer versions like this one, which I pinned to try.

      Reply
      • Pam Greer says

        December 01, 2017 at 8:17 pm

        Me too!

        Reply
    13. Ann says

      November 25, 2017 at 7:01 pm

      I've always thought that when you read about the food they serve in Heaven, scalloped potatoes with Gruyere are on the menu.

      Reply
      • Pam Greer says

        November 25, 2017 at 8:25 pm

        Definitely!

        Reply
    14. Carrie @ Carrie's Home Cooking says

      November 21, 2017 at 11:14 pm

      This looks delicious! Tomorrow we are hosting the Whisk It Wednesday Link Party at Carrie’s Home Cooking and thought you might want to share there too! I hope your Thanksgiving is filled with lots of love and laughter! ~ Carrie

      Reply
    15. Ellen Pilch says

      November 20, 2017 at 9:31 am

      They look so tasty.

      Reply
    16. Tina Culbertson says

      November 20, 2017 at 9:28 am

      5 stars
      That is true comfort food for me. Potatoes and cheese, bring it on. I love your red baking dish too!

      Reply
    17. Stephanie @ Back for Seconds says

      February 23, 2015 at 3:00 pm

      Oh the cheesy goodness!!! I need this today!

      Reply
    18. Kim (Feed Me, Seymour) says

      February 23, 2015 at 12:52 pm

      My husband is a HUGE scalloped potatoes fan. I think he'd love me forever if I made him this version!

      Reply
    19. Jenny (VintageSugarcube) says

      February 23, 2015 at 12:12 pm

      Potatoes + Cheese = NIRVANA!! And I'm swooning over the flavors of the thyme. Must make pronto.

      Reply
    20. Terri Steffes says

      February 23, 2015 at 11:27 am

      These look amazing. I love this kind of cheese and with potatoes, divine! Bob makes a great pork loin and I think this will go great with it. Thank you for sharing.

      Reply
    21. Melissa Machowski says

      February 23, 2015 at 11:24 am

      I wasn't expecting the nutmeg, but I love the idea. I love all potatoes equally, but if you give me a choice between those with gruyere and those without, I'll have to show prejudice! This is going on my Sunday dinner menu.

      Reply
    22. Catherine says

      February 23, 2015 at 10:17 am

      This sounds so good and comforting. I could eat this all up! Delicious. xo, Catherine

      Reply
    23. Lisa @ Garnish with Lemon says

      February 23, 2015 at 8:33 am

      Gruyere + thyme + potatoes = heaven
      LOVE this dish!

      Reply
    24. Valerie Hoff DeCarlo says

      January 18, 2015 at 6:29 pm

      Gruyere is one of my favorites! This is a great recipe, thanks!

      Reply
    25. Melanie | Melanie Makes says

      January 18, 2015 at 3:36 pm

      I would have such a hard time sharing any of these decadent potatoes!

      Reply
    26. eat good 4 life says

      January 18, 2015 at 8:45 am

      This is right up my alley with all that cheese. I am sure these potatoes are heavenly!

      Reply
    27. Les says

      April 23, 2013 at 1:54 am

      Oh, yum. I have some white cheddar/Gruyere from Trader Joe's that I need to use up. This sounds like the perfect recipe to have with some leftover ham. Pinning!

      Reply
    28. Chris says

      April 19, 2013 at 9:54 pm

      That is a childhood favorite of mine. Sadly my kids do not like it so I don't make it as often as I would enjoy.

      Reply
    29. grace says

      April 15, 2013 at 1:42 pm

      i'm a girl who will eat potatoes any way i can get em, but this is a particularly enjoyable preparation! love the gruyere--it somehow makes them seem more sophisticated. 🙂

      Reply
    30. Rattlebridge Farm says

      April 14, 2013 at 2:12 am

      Pam, this looks like the perfect potato dish. I always roast them, too. But now that I see Bandwith's/Tyler's comment about trying your recipe, I won't have to wait long. He put it in writing! I will hold him to it. xxoo

      Reply
    31. a good yarn says

      April 13, 2013 at 8:39 am

      That's why it's a classic. Always looks and tastes delicious. I do a *lightweight* version where you dip thin slices of potato in thin cream and overlap them on baking paper. Season with salt and pepper and finely grate parmesan cheese over.

      Reply
    32. shabby girl says

      April 13, 2013 at 12:09 am

      I just recently discovered Gruyere cheese. Yummmmmy!
      Cheese and potatoes are the perfect combo!

      Reply
    33. Big Dude says

      April 12, 2013 at 11:24 pm

      Sounds delicious Pam - I love cheesy scalloped potatoes

      Reply
    34. Marjie says

      April 12, 2013 at 9:05 pm

      Now everyone's waiting for Easter to come around again so you'll make these once more? They sound wonderful.

      Reply
    35. Tyler says

      April 12, 2013 at 9:04 pm

      i bet this tastes great. i'll have to make this.

      Reply
    36. Amy says

      April 12, 2013 at 2:40 pm

      Yum. Just....yum.

      Reply
    37. deana sidney says

      April 12, 2013 at 12:16 pm

      Me too, Pam It's been years since I made them and I wonder why, since I love them so much. Lovely recipe.

      Reply
    38. Joanne says

      April 12, 2013 at 10:41 am

      Cheesy potatoes are always so good. I rarely make them..but they are always so good.

      Reply

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