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Creamy Gruyere Scalloped Potatoes Recipe with Perfect Crispy Edges

Creamy Gruyere Scalloped Potatoes - featured image
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A comforting and indulgent scalloped potatoes dish featuring creamy Gruyere cheese and golden crispy edges, perfect for busy weeknights or special gatherings.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and thinly sliced
  • 8 ounces Gruyere cheese, grated
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional but recommended)

Instructions

  1. Preheat oven to 375°F (190°C). Generously butter a 9×13 inch (23×33 cm) baking dish to prevent sticking and encourage crisp edges.
  2. Using a mandoline or sharp knife, slice the peeled russet potatoes into 1/8-inch (3 mm) thin rounds. Aim for uniform slices to ensure even cooking.
  3. In a small saucepan over medium-low heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream, stir in onion powder, chopped thyme, salt, and pepper. Warm the mixture gently without boiling to infuse flavors.
  4. Arrange a single layer of potato slices in the bottom of the baking dish. Sprinkle a handful of grated Gruyere over the layer, then drizzle with some cream sauce. Repeat layering until all potatoes, cheese, and cream are used, finishing with a generous layer of Gruyere on top.
  5. Sprinkle grated Parmesan cheese over the top layer for extra crunch and flavor.
  6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes, or until the top is bubbly and golden brown with crispy edges. Potatoes should be tender when pierced with a fork.
  7. Let the scalloped potatoes rest for about 10 minutes out of the oven to thicken the sauce and allow flavors to settle before serving.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Butter the baking dish well to prevent sticking and encourage crispy edges. Rest the dish for 10 minutes before serving to thicken the sauce. For extra crispy edges, broil for 2-3 minutes at the end, watching carefully to avoid burning. Substitutions include fontina or white cheddar for Gruyere, and coconut cream and vegan cheese for a dairy-free version.

Nutrition

Keywords: scalloped potatoes, Gruyere cheese, creamy potatoes, crispy edges, comfort food, easy side dish, holiday recipe

Find it online: https://breezybake.com/creamy-gruyere-scalloped-potatoes-recipe-with-perfect-crispy-edges/