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Cheddar & Gruyere Scalloped Potatoes PRINT


Published: May 04, 2013


Susan M,

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Rate this recipe 4.4/5 (38 Votes)


  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese


Servings 6
Adapted from


Step 1


Heat oven to 350 degrees F. Meanwhile, melt butter in a large, heavy-bottomed saucepan over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Remove and discard thyme sprigs. Pour half the potato mixture into a 3-quart dish and sprinkle with half the cheese. Then pour the remaining potatoes on top and sprinkle with the rest of these cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20-30 minutes. Cool for 5 minutes before serving.

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