Kick scalloped potatoes up a notch with gruyere. It melts beautifully and makes these Scalloped Potatoes with Gruyere so rich and delicious! Post may contain affiliate links.
Scalloped Potatoes with Gruyere
It’s been years since I’ve made scalloped potatoes. I always seem to take the easy, but delicious, way out by roasting potatoes. But the other day, I was craving something a little more classic. A little more old school. It doesn’t get much more old school than scalloped potatoes. I didn’t want just plain scalloped potatoes, I wanted something cheesy.
Click here to pint these Scalloped Potatoes with Gruyere.
In Food Network Kitchens Cookbook
These potatoes were so good. Nice and cheesy. The fresh thyme permeated the thickened sauce and gave it a bit of a sophisticated air. Elegant even. These are definitely going on repeat in my house. Oh, I don’t know that we’ll have them all the time, but I think they are great for dinners that you want to feel a little special. Maybe Thanksgiving or Easter – they would be wonderful with a ham, or Christmas or your birthday or Mondays. You know…days that you want to feel a little special.
Scalloped Potatoes with Gruyere
These Scalloped Potatoes with Gruyere are rich and creamy and so delicious!
Ingredients
- 1 clove garlic smashed
- 2 tablespoons butter unsalted
- 2 1/2 pounds Yukon gold potaotes peeled and sliced 1/8 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
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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.
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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.
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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.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
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
Thank you so much!
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.
Me too!
I’ve always thought that when you read about the food they serve in Heaven, scalloped potatoes with Gruyere are on the menu.
Definitely!
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
They look so tasty.
That is true comfort food for me. Potatoes and cheese, bring it on. I love your red baking dish too!
Oh the cheesy goodness!!! I need this today!
My husband is a HUGE scalloped potatoes fan. I think he’d love me forever if I made him this version!
Potatoes + Cheese = NIRVANA!! And I’m swooning over the flavors of the thyme. Must make pronto.
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.
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.
This sounds so good and comforting. I could eat this all up! Delicious. xo, Catherine
Gruyere + thyme + potatoes = heaven
LOVE this dish!
Gruyere is one of my favorites! This is a great recipe, thanks!
I would have such a hard time sharing any of these decadent potatoes!
This is right up my alley with all that cheese. I am sure these potatoes are heavenly!
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!
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.
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. 🙂
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
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.
I just recently discovered Gruyere cheese. Yummmmmy!
Cheese and potatoes are the perfect combo!
Sounds delicious Pam – I love cheesy scalloped potatoes
Now everyone’s waiting for Easter to come around again so you’ll make these once more? They sound wonderful.
i bet this tastes great. i’ll have to make this.
Yum. Just….yum.
Me too, Pam It’s been years since I made them and I wonder why, since I love them so much. Lovely recipe.
Cheesy potatoes are always so good. I rarely make them..but they are always so good.