Gruyère Scalloped Potatoes

Gruyere Scalloped Potatoes on plate with parsley sprig.

Gruyère Scalloped Potatoes

Gruyère Scalloped Potatoes feature thinly sliced potatoes layered with garlic and Gruyère cheese, drenched in cream, then baked, overturned, and sliced for an elegant presentation that's perfect for special occasions and holiday dinners!

Course Side Dish

Cuisine American

Prep Time 45

Cook Time 1 45

Resting Time: 15

Total Time 2 45

Servings to 12 servings

Calories 289kcal

Author Samantha Skaggs

Equipment

Ingredients

1 tablespoon butter softened
1 to 2 tablespoons minced fresh garlic
3 pounds Yukon gold potatoes peeled and very thinly sliced
8 ounces Gruyère cheese grated
3 eggs
1 ½ cups heavy cream
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg

Instructions

Preheat the oven to 375°F.
Prepare an 8- by 8- by 2-inch baking dish by greasing it with butter and lining it with parchment paper.
In a large bowl, beat eggs. Whisk in cream, salt, pepper, and nutmeg. Set aside.
Lay the potatoes in overlapping rows until the bottom of the dish is completely covered. Sprinkle with a little bit of minced garlic and a handful of grated cheese. Repeat layers about halfway up the side of the dish. Pour half of the cream mixture over the potatoes, alternately lifting up the layers with a fork and then pressing down to ensure that the cream gets in between all of the layers. Repeat layering potatoes, garlic, and cheese until it's all used up and you reach the top of the dish. Pour the rest of the cream mixture over the potatoes, once again lifting and pressing on the potato layers to make sure that there are not dry spots.
Cover the dish with aluminum foil and bake for 1 ½ hours. Remove the foil and bake for an additional 15 to 20 minutes, or until top is golden brown and potatoes in the center of the dish are tender when pierced with a small knife.
Remove the Gruyère Scalloped Potatoes to a wire rack. Allow to cool for 15 minutes and then place a platter over the top of the dish. Overturn the dish onto the platter and then carefully peel away the parchment paper. Slice into portions and serve warm. Leftovers may be transferred to a tightly-sealed container and refrigerated for up to four days.

Video

Notes

I cut the parchment paper to the width of the dish and then lay it so that it covers the bottom and goes up two sides. You may either lay a second sheet of parchment paper in the other direction to cover the other two sides, or generously grease those sides with extra butter. If any parts of the dish interior aren't covered by parchment paper, you'll need to carefully run a thin knife along those edges after the potatoes come out of the oven and again before overturning the dish, just to make sure there's no sticking where the parchment paper is missing.
If you use more than 3 pounds of potatoes, all of the ingredients will not fit in an 8- by 8-inch dish. If you use a larger dish, you may have to adjust the cooking time accordingly if your layer of potatoes ends up being thicker or thinner than usual.
Garlic is a prominent flavor in this dish. Use 1 tablespoon for a moderate garlic flavor and 2 tablespoons for a strong garlic flavor. Or feel free to use less if you prefer milder garlic flavor. :)
This recipe has never overflowed for me, but it does go all the way to the top, so use a baking sheet under your dish in the oven if you're concerned about potential spills.
You may slice your overturned flan into wedges or squares.
To reheat this recipe after it's been fully cooked, remove the baking dish from the fridge 1 hour ahead of time and allow it to come to room temperature. Cover with foil, preheat the oven to 350°F, and bake for 25 to 30 minutes or until heated through.

Nutrition