Scalloped Potatoes with Gruyere and Cheddar
A hearty, creamy delight that combines the earthy sweetness of potatoes with the luxurious melt of Gruyere and cheddar cheese, flavored with hints of thyme and garlic.
Servings: 6 servings
Calories: 400kcal
Ingredients
Potatoes
- 6 pieces russet or Yukon Gold potatoes, sliced 1/8-inch thick Provides a wholesome base that cooks beautifully.
Dairy
- 2 cups heavy cream Adds richness and creaminess.
- 1 cup whole milk Balances the heavy cream for a velvety sauce.
- 3 tbsp salted butter Enhances flavor.
- 3/4 cup shredded Gruyere cheese Nutty and creamy flavor.
- 3/4 cup shredded cheddar cheese Adds sharpness.
Vegetables
- 1 piece yellow onion, thinly sliced Provides sweetness.
- 1 clove garlic, chopped Adds aromatic flavor.
Herbs & Spices
- 1 tbsp chopped fresh thyme Brightens the overall taste.
- 1 pinch cayenne pepper Enhances flavor.
- Kosher salt, to taste Elevates flavors.
- Black pepper, to taste Adds slight heat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, melt the salted butter.
- Add the thinly sliced yellow onion and cook for about 10 minutes until soft and translucent.
- Stir occasionally and cook for an additional 5 minutes until deeply caramelized.
- Add chopped garlic, thyme, cayenne pepper, salt, and black pepper to the onions and cook for 2 more minutes.
- In a large bowl, combine heavy cream, whole milk, cayenne pepper, salt, and black pepper. Stir in the shredded Gruyere cheese.
- Generously butter a 9x13-inch baking dish.
Assembly
- Pour in 1/3 of the cream mixture, layer 1/3 of the sliced potatoes, and half of the caramelized onion mixture. Repeat this layering two more times.
- Finish with the remaining potatoes and pour the last of the cream mixture over the top.
- Cover the baking dish tightly with aluminum foil and place in the preheated oven.
Baking
- Bake for 1 hour and 45 minutes to 2 hours, or until potatoes are tender.
- Remove foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 20 minutes.
- Let the dish sit for a few minutes before serving warm, garnished with fresh thyme.
Notes
Make the caramelized onions in advance. Properly slice potatoes to avoid crunchy bites. Experiment with herbs like rosemary or sage.