Scalloped Potatoes with Gruyere and Cheddar: A Rich and Comforting Classic

JUMP TO RECIPE

You know that feeling when a dish lands on the table and the whole room falls quiet for a moment, just inhaling the aroma? That’s the kind of comfort this cheesy scalloped potato casserole delivers. The bubbling edges, the golden cheese crust, the melt-in-your-mouth layers of perfectly tender potatoes—this isn’t just a side dish, it’s an experience.

Whether you’re cooking for a holiday gathering or simply looking to make an ordinary night feel special, these Scalloped Potatoes with Gruyere and Cheddar are your secret weapon. This recipe transforms simple ingredients into a rich, luxurious bake that wraps around your senses like a warm blanket.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

🥔 Why This Dish Belongs in Your Rotation

There’s no shortage of potato casseroles out there, but this one? It hits differently. Here’s why:

• Flavor Depth: The caramelized onions bring sweetness, Gruyere adds nutty complexity, and sharp cheddar balances it with a tangy finish.
• Simplicity Meets Sophistication: You’re working with pantry staples, yet the result feels gourmet.
• Make-Ahead Friendly: Assemble it ahead of time and pop it in the oven when you’re ready.
• Crowd-Pleaser: It feeds a full table and disappears before you can reach for seconds.

You’re not just making dinner—you’re building memories around something homemade and satisfying.

📋 Ingredients You’ll Need

Everything in this dish serves a purpose. Here’s what you’ll gather before diving in:

🧾 Recipe Ingredient Table

Ingredient	Amount
Salted Butter	3 tablespoons
Yellow Onion (thinly sliced)	1 large
Kosher Salt & Black Pepper	To taste
Dry White Wine	1/4 cup
Garlic (chopped)	1 clove
Fresh Thyme (chopped)	1 tablespoon + garnish
Heavy Cream	2 cups
Whole Milk	1 cup
Cayenne Pepper	1 pinch
Gruyere Cheese (shredded)	3/4 cup
Cheddar Cheese (shredded)	3/4 cup
Russet or Yukon Gold Potatoes (1/8” slices)	6 medium

Pro Tip: Stick with Gruyere and sharp cheddar for depth, but feel free to play with substitutions. Fontina, smoked gouda, or even Swiss can work wonders.

🍳 Let’s Get Cooking: Step-by-Step Instructions

You’re about to transform these humble ingredients into something unforgettable. Follow each step carefully and let the magic unfold.

🔥 Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Generously butter a 9×13 inch casserole dish. This keeps everything from sticking and adds that golden, crispy edge.

🧅 Step 2: Caramelize the Onions

• Melt your butter in a skillet over medium-high heat.
• Toss in the sliced onion with a pinch of salt and cook for about 10 minutes, stirring occasionally.
• Add the wine and let it simmer down, cooking for another 5 minutes until the onions are deep golden brown.
• Stir in garlic and thyme, cook for an additional 2 minutes, then set it aside.

Flavor Note: Don’t rush this step. The deeper the caramelization, the richer your final dish will taste.

🥛 Step 3: Mix the Cream Sauce

In a large measuring cup or mixing bowl:

• Combine the heavy cream, whole milk, cayenne pepper, salt, and pepper.
• Stir in the shredded Gruyere cheese. It won’t melt yet—but trust the process. The oven takes care of that later.

🥘 Step 4: Build the Layers

Now it’s time to create those iconic layers:

1. Pour 1/3 of the cream mixture into the bottom of your buttered casserole dish.
2. Add 1/3 of the sliced potatoes, spreading them evenly.
3. Spoon in half of the caramelized onions.
4. Repeat with another 1/3 of the cream, another 1/3 of the potatoes, and the remaining onions.
5. Top with the final layer of potatoes and pour over the last of the cream mixture.

Press gently to flatten and ensure the layers are well submerged.

⏱️ Step 5: Bake Until Golden

• Cover the dish tightly with foil and bake for 1 hour 45 minutes to 2 hours.
• Remove the foil, sprinkle the cheddar cheese over the top.
• Return to the oven and bake uncovered for 20 more minutes, until the top is golden and bubbling.

Let it cool for 10 minutes before serving. This helps the layers set, making it easier to slice.

🕒 Cooking Time, Yield, and Nutritional Information

Here’s what you can expect once it’s all said and done:

Details	Information
Prep Time	20 minutes
Cook Time	2 hours 5 minutes
Total Time	2 hours 25 minutes
Yield	8 servings
Calories (approx.)	450 kcal per serving

🧂 Tips That Make This Dish Shine

Even a simple bake like this one has its secrets. Use these pro tips to get it just right:

• Mandoline for the Win: Uniformly sliced potatoes cook evenly and look polished in every slice.
• Freshly Shred Cheese: Pre-shredded cheese has coatings that affect meltability.
• Rest Before Slicing: Give it at least 10 minutes to settle after baking.

Flavor Boost: A pinch of nutmeg in the cream mix can add subtle warmth and complexity.

🧀 Substitutions and Creative Twists

You don’t have to stick to the script every time. Try these swaps and additions to suit your taste or pantry.

Substitutes:

• Gruyere → Swiss, Emmental, or Fontina
• Cheddar → Smoked Gouda, Havarti, or Monterey Jack
• Cream/Milk → Half-and-half or a dairy-free option

Additions:

• Crumbled bacon between the layers
• A layer of sautéed mushrooms or spinach
• Fresh herbs like rosemary or sage

🍽️ What to Serve with Cheesy Scalloped Potatoes

This rich dish pairs beautifully with both main courses and light sides. Here are your best bets:

Best Pairings:

• Roasted Chicken: A juicy herb-roasted bird balances out the richness.
• Glazed Ham: The sweet and savory combination is a holiday classic.
• Grilled Asparagus: Add some crunch and a bit of green to your plate.
• Fresh Salad: Something crisp with lemon vinaigrette will cut through the creaminess.

Wine Pairing: A glass of crisp white wine, like Sauvignon Blanc or dry Riesling, lifts the flavors.

❄️ Storage & Reheating Made Simple

This dish stores like a dream and reheats even better. Here’s how to keep it fresh:

To Store:

• Cool completely and refrigerate in an airtight container.
• Lasts up to 4 days in the fridge.
• Can be frozen in individual portions for up to 3 months.

To Reheat:

• Oven: Bake at 350°F for 20–25 minutes, covered.
• Microwave: Reheat in 60-second intervals, covered loosely.

Bonus Tip: Add a splash of cream before reheating to refresh moisture.

❓ FAQ: Scalloped Potatoes with Gruyere and Cheddar

❓ Can you prepare this dish in advance?

Absolutely. Assemble the full casserole a day ahead, cover, and refrigerate. Bake it fresh when you’re ready.

❓ Do you have to peel the potatoes?

You don’t have to—but peeling gives a cleaner, more classic texture. If using Yukon Golds, the skins are soft enough to leave on.

❓ Can you make it gluten-free?

Yes, this recipe is naturally gluten-free. No flour or roux needed!

❓ How can I make this lighter?

Swap out the heavy cream for half-and-half, and reduce the cheese slightly. You can also thin the sauce with a bit more milk.

❓ What’s the difference between scalloped and au gratin potatoes?

Scalloped potatoes rely on cream, while au gratin usually includes breadcrumbs and extra cheese on top. This recipe blends the two for maximum indulgence.

🏁 Final Thoughts: A Recipe to Remember

When you serve this dish, you’re offering more than just food. You’re creating a moment—rich, cozy, full of flavor, and perfect for gathering people together. Whether it’s the holidays or a simple Sunday, Scalloped Potatoes with Gruyere and Cheddar bring a little luxury to your everyday.

It’s a recipe you’ll return to, not because it’s flashy, but because it never lets you down. Easy to prepare, unforgettable to eat, and loved by everyone at the table—that’s the kind of comfort food worth mastering.

📣 Ready to Elevate Your Table?

Now it’s your turn. Preheat that oven, gather your ingredients, and start layering. Once that golden cheese crust forms, you’ll know you made the right choice.

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