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Creamy Garlic Gruyère Scalloped Potatoes

Creamy Garlic Gruyère Scalloped Potatoes - featured image
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A warm, cheesy, and comforting scalloped potatoes recipe featuring garlic-infused cream and nutty Gruyère cheese with crispy golden edges.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (optional)
  • ¼ teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 2 cups Gruyère cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter, cut into small pieces
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish to prevent sticking.
  2. Peel and slice the russet potatoes into thin, even slices about 1/8 inch thick. Toss the slices in a large bowl with salt and pepper. Set aside.
  3. In a medium saucepan, combine heavy cream, minced garlic, thyme leaves, and nutmeg. Warm over low heat until just simmering, about 5 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste.
  4. Arrange a single layer of potato slices in the bottom of the prepared dish, overlapping slightly. Pour a ladle of the garlic cream over the potatoes, then sprinkle a handful of Gruyère and a bit of Parmesan. Repeat layers until all potatoes and cream are used, finishing with a generous cheese layer on top.
  5. Scatter small pieces of unsalted butter over the top layer of cheese.
  6. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  7. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is bubbly, golden, and crispy around the edges. For extra crispiness, broil for 2-3 minutes, watching carefully to avoid burning.
  8. Let the scalloped potatoes rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

Use a mandoline for even potato slices. Warm the cream gently to infuse garlic without boiling. Cover during baking to soften potatoes, then uncover and broil briefly for crispy edges. Let rest before serving for cleaner slices. For dairy-free, substitute coconut cream and vegan cheese. Use half-and-half for a lighter version.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, garlic potatoes, Gruyère cheese, cheesy potatoes, comfort food, crispy edges

Find it online: https://dahliadishes.com/creamy-garlic-gruy-e-re-scalloped-potatoes-recipe-best-crispy-edges-guide/