Herbed Scalloped Potatoes with Gruyère is the ultimate comfort food, perfect for elevating any meal with its layers of creamy, cheesy goodness. This recipe combines the earthy warmth of fresh herbs with the rich, nutty flavor of Gruyère, making it both homey and elegant.
Yukon Gold potatoes are ideal here due to their creamy texture and buttery flavor. They hold their shape well, creating distinct layers in your dish. Heavy cream ensures a rich sauce that binds everything together. Gruyère cheese adds a nutty, slightly sweet flavor that melts beautifully. Unsalted butter provides a rich base for the sauce without overwhelming the other flavors. Garlic, thyme, and rosemary infuse the dish with a fragrant, earthy aroma. Finally, a touch of nutmeg adds warmth and depth, enhancing the overall flavor profile.
This dish pairs beautifully with roasted meats like chicken or lamb. For a lighter meal, serve alongside a crisp green salad with a simple vinaigrette. The acidity of the dressing will cut through the richness of the potatoes.
First, preheat your oven to 375°F (190°C) and generously butter a 9x13 inch baking dish. This prevents sticking and adds an extra layer of flavor. Then, grab your mandoline and thinly slice the potatoes to about 1/8 inch thick. The uniformity helps them cook evenly and makes the dish look professional.
In a saucepan over medium heat, melt the butter and sauté the minced garlic until it's just fragrant, about 1 minute. You don’t want it to brown, just enough to release its aroma. Add in the heavy cream, thyme, rosemary, salt, pepper, and nutmeg, stirring occasionally until the mixture is warmed through and well combined.
Now, layer half of the sliced potatoes in the prepared baking dish, slightly overlapping the slices like shingles on a roof. This overlapping ensures even cooking and a nice presentation. Pour half of the cream mixture over these potatoes and sprinkle with half of the Gruyère cheese. Repeat with the remaining potatoes, cream mixture, and cheese, forming a second layer.
Cover the dish with foil and bake it in the preheated oven for 45 minutes. This initial covered bake allows the potatoes to cook through without drying out. After 45 minutes, remove the foil and continue baking for another 20 minutes, or until the top is golden and bubbly. This uncovered time lets the cheese brown and create a delicious crust. Let it rest for 10 minutes to allow the layers to settle before serving.
Share