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.
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.