Scalloped Potatoes with Gruyere and Cheddar

Scalloped Potatoes with Gruyere and Cheddar are a rich, comforting classic that fills the kitchen with warm, cheesy aroma.

Scalloped Potatoes with Gruyere and Cheddar introduction

This Scalloped Potatoes with Gruyere and Cheddar recipe is simple and deeply satisfying for family meals or holidays.
It pairs well with rich soups and stews, like a cozy bowl of rich French onion soup with short ribs for a hearty dinner.

Scalloped Potatoes with Gruyere and Cheddar why make this recipe

Make Scalloped Potatoes with Gruyere and Cheddar when you want comfort food that still feels a little fancy.
The Gruyere adds a nutty depth and the cheddar gives a sharp, melty top that both kids and adults love.

Scalloped Potatoes with Gruyere and Cheddar — Ingredients

• 3 tablespoons salted butter
• 1 yellow onion, thinly sliced
• kosher salt and black pepper
• 1/4 cup dry white wine
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh thyme
• 2 cups heavy cream
• 1 cup whole milk
• 1 pinch cayenne
• 3/4 cup shredded Gruyere cheese
• 3/4 cup shredded cheddar cheese
• 6 russet or Yukon Gold potatoes, cut into 1/8-inch-thick slices

Scalloped Potatoes with Gruyere and Cheddar — Directions

• Preheat the oven to 350°F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
• Add the wine and continue to cook for another 5 minutes until the onions are deeply caramelized.
• Add the garlic and thyme, then season with salt and pepper. Cook for another 2 minutes, then remove from the heat.
• Butter a 9×13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, cayenne, salt, and pepper. Add the Gruyere cheese.
• Pour 1/3 of the milk mixture into the bottom of the baking dish. Layer in 1/3 of the potatoes and 1/2 of the onions.
• Add another 1/3 of the milk mixture, then another 1/3 of the potatoes, and the remaining onions.
• Add the remaining potatoes and pour over the last of the milk mixture, ensuring the potatoes are in an even layer.
• Cover and bake for 1 hour 45 minutes to 2 hours.
• Remove the foil and top with cheddar cheese. Bake for another 20 minutes, until the cheese is golden and melty.
• Serve warm, topped with fresh thyme.

Scalloped Potatoes with Gruyere and Cheddar — how to make Scalloped Potatoes with Gruyere and Cheddar (tips while cooking)

Follow these steps to make Scalloped Potatoes with Gruyere and Cheddar turn out great every time.

• Slice potatoes thin and even so they cook at the same rate.
• Caramelize onions slowly for best flavor; don’t rush this step.
• Use a mix of Gruyere and cheddar for a rich middle and a golden top.
  This dish goes well alongside a stew, such as a savory hearty coconut beef stew with potatoes and mushrooms, for a full meal.

Scalloped Potatoes with Gruyere and Cheddar — how to serve Scalloped Potatoes with Gruyere and Cheddar

Serve Scalloped Potatoes with Gruyere and Cheddar hot so the cheese stays melty and soft.

• Spoon onto plates and add a sprig of fresh thyme on top.
• Offer a green salad or roasted vegetables to balance the richness.
  A roasted meat or braised beef pairs well; try it with a classic red-wine braised beef roast like red wine braised beef stew with potatoes and carrots.

Scalloped Potatoes with Gruyere and Cheddar — how to store Scalloped Potatoes with Gruyere and Cheddar

Store leftovers of Scalloped Potatoes with Gruyere and Cheddar in an airtight container in the fridge.
They keep well for 3–4 days and reheat in the oven at 350°F until warmed through.
For longer storage, freeze in a freezer-safe dish for up to 2 months; thaw in the fridge before reheating.

Scalloped Potatoes with Gruyere and Cheddar — tips to make Scalloped Potatoes with Gruyere and Cheddar

• Use a mandoline for even potato slices if you have one.
• Let the dish rest 10–15 minutes after baking so it firms up for easier serving.
• Taste the milk mixture before baking and adjust salt and pepper.
• For a lighter version, use half-and-half instead of heavy cream and whole milk.

Scalloped Potatoes with Gruyere and Cheddar — variation

• Add cooked bacon or ham between layers for a smoky boost.
• Stir in a handful of chopped chives or scallions before serving for color.
• Swap the Gruyere for Swiss or fontina for a different nutty flavor.

Scalloped Potatoes with Gruyere and Cheddar — FAQs

Q: Can I make Scalloped Potatoes with Gruyere and Cheddar ahead of time?
A: Yes. Assemble the dish, cover, and keep in the fridge up to 24 hours. Bake when ready following the same times.

Q: What can I use if I don’t have Gruyere for Scalloped Potatoes with Gruyere and Cheddar?
A: Use Swiss, fontina, or a good melting cheese. These keep the dish creamy and tasty.

Q: Where can I buy a good mandoline for even slices?
A: You can buy it here if you want uniform potato slices and faster prep.

Scalloped Potatoes with Gruyere and Cheddar

A rich and comforting classic, these scalloped potatoes are layered with Gruyere and cheddar cheese for a warm, cheesy delight perfect for family meals or holidays.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Side Dish, Vegetarian

Cuisine French

Servings 6 servings

Calories 480 kcal

Ingredients

  

For the Potato Layers

• 6 pieces russet or Yukon Gold potatoes, cut into 1/8-inch-thick slices
• 3/4 cup shredded Gruyere cheese
• 3/4 cup shredded cheddar cheese

For the Sauce

• 3 tablespoons salted butter
• 1 medium yellow onion, thinly sliced
• 1/4 cup dry white wine
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh thyme
• 2 cups heavy cream
• 1 cup whole milk
• 1 pinch cayenne
• kosher salt and black pepper to taste

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
• Add the wine and continue to cook for another 5 minutes until the onions are deeply caramelized.
• Add the garlic and thyme, then season with salt and pepper. Cook for another 2 minutes, then remove from the heat.

Assembly and Baking

• Butter a 9×13 inch casserole dish.
• In a large glass measuring cup, combine the cream, milk, cayenne, salt, and pepper. Add the Gruyere cheese.
• Pour 1/3 of the milk mixture into the bottom of the baking dish. Layer in 1/3 of the potatoes and 1/2 of the onions.
• Add another 1/3 of the milk mixture, then another 1/3 of the potatoes, and the remaining onions.
• Add the remaining potatoes and pour over the last of the milk mixture, ensuring the potatoes are in an even layer.
• Cover and bake for 1 hour 45 minutes to 2 hours.
• Remove the foil and top with cheddar cheese. Bake for another 20 minutes, until the cheese is golden and melty.

Serving

• Serve warm, topped with fresh thyme.

Notes

Tip: Use a mandoline for even potato slices if you have one. Let the dish rest 10–15 minutes after baking so it firms up for easier serving. For a lighter version, use half-and-half instead of heavy cream and whole milk.

Keyword Cheesy Potatoes, Comfort Food, Holiday Side Dish, Potato Casserole, Scalloped Potatoes