Gruyere Scalloped Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 120 min · vegetarian, gluten-free

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Ingredients

• 3/4 lb Yukon gold potatoes
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1 1/2 oz Gruyere cheese, shredded
• 1/4 cup Parmesan, grated
• 1/4 tbsp unsalted butter
• 1 garlic cloves
• 1/4 tbsp fresh thyme leaves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground white pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375F and butter a 9x13 baking dish with the tablespoon of butter.
2. Warm the cream, milk, grated garlic, thyme, nutmeg, white pepper, and 1 1/2 tsp salt in a saucepan over medium heat until steaming — do not boil. This 5-minute infusion is what makes every layer taste seasoned instead of just the top.
3. Slice the potatoes 1/8 inch thick (a mandoline makes this a 5-minute job). No need to rinse — the surface starch thickens the sauce.
4. Shingle a third of the potatoes into the dish, scatter with a third of the Gruyere, and repeat twice more, holding back the last handful of Gruyere. Pour the warm cream evenly over everything and press the potatoes down so they're mostly submerged.
5. Top with the reserved Gruyere and all the Parmesan. Cover tightly with foil and bake 40 minutes.
6. Uncover and bake 35-40 minutes more, until a knife slides through with no resistance and the top is deeply golden and bubbling at the edges.
7. Rest 15 minutes before serving — the sauce thickens from soupy to spoonable as it sits.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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