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Scalloped Potatoes with Heavy Cream and Gruyere

Scalloped potatoes with heavy cream and Gruyere bake in layered slices until tender beneath a golden cheese topping. A warm cream and garlic mixture seasons each layer for a rich, creamy casserole.
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Prep Time 20 minutes
Cook Time 1 hour 22 minutes
Resting 15 minutes
Total Time 1 hour 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 8 oz Gruyere cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Combine the heavy cream, whole milk, garlic, dried thyme, kosher salt, black pepper, and ground nutmeg in a medium saucepan.
  4. Warm the cream mixture over medium heat until steaming, about 4 minutes; do not let it boil.
  5. Arrange the potatoes in overlapping layers in the prepared dish.
  6. Pour the warm cream mixture evenly over the potatoes.
  7. Cover the dish tightly with foil and bake for 45 to 50 minutes, until the potatoes are beginning to soften when pierced with a knife.
  8. Remove the foil and sprinkle the Gruyere evenly over the potatoes.
  9. Bake for 25 to 35 minutes, until the potatoes are tender and the cheese is golden brown.
  10. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream sauce may separate. For a lower-lactose option, use lactose-free milk and cream.