Creamy Gruyere and Caramelized Onion Scalloped Potatoes
I can still remember the way this dish used to waft through my grandma’s kitchen—the smell of sweet caramelized onions mingling with nutty Gruyère cheese, and a little bit of butter bubbling at the edges of the pan. It was the kind of comfort food that made you slow down and really savor the moment. These scalloped potatoes bring that same cozy feeling right to your table, with tender, thinly sliced potatoes swimming in a luscious, cheesy sauce. If you’re longing for something creamy and irresistibly rich to elevate your dinner, this recipe feels like a warm hug from a loved one.
Quick Facts
- Yield: Serves 6
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Ingredients
For the Main Dish:
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 cups shredded Gruyère cheese
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Start by caramelizing the onions. Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they turn golden brown and sweetly fragrant—this usually takes about 30–35 minutes. Be patient! The low heat is the secret to deep caramelization without burning.
Step 2:
While the onions cook, rinse your sliced potatoes under cold water to remove excess starch, then dry them thoroughly with a clean kitchen towel. This step helps prevent the potatoes from sticking together and keeps the layers distinct after baking.
Step 3:
Preheat your oven to 350°F. In a medium saucepan, heat the heavy cream, whole milk, minced garlic, thyme, salt, and pepper just until warm—not boiling. This gentle warming helps infuse the cream with garlic and herbs.
Step 4:
In a buttered 9×13-inch baking dish, arrange a layer of potatoes, slightly overlapping. Spoon a generous portion of caramelized onions over the potatoes, then sprinkle with Gruyère cheese. Repeat layering until all potatoes, onions, and cheese are used, finishing with a layer of cheese on top.
Step 5:
Pour the warm cream mixture evenly over the assembled layers. Press down lightly to ensure the cream seeps between the slices. Cover tightly with foil and bake for 45 minutes.
Step 6:
Remove the foil and bake uncovered for another 15 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork. Let it rest for about 10 minutes before serving to allow the sauce to thicken up and the layers to set beautifully.
Variations & Tips
- Add a pinch of nutmeg or smoked paprika to the cream for a subtle warmth and extra depth.
- Swap Gruyère for sharp cheddar or fontina if you want a different cheesy twist.
- For an extra crispy top, sprinkle some panko breadcrumbs mixed with a little melted butter before baking uncovered.
- Use a mandoline slicer for perfectly even potato slices, which cook more uniformly.
- If you want to add a touch of green, sprinkle chopped fresh chives or parsley on top before serving.
How I Like to Serve It
This dish is a superstar at holiday dinners or cozy Sunday meals. It pairs beautifully with a hearty roast chicken or glazed ham and a fresh, vibrant green salad to cut through the richness. And let’s be honest—leftovers make for some seriously comforting lunches the next day.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven to keep it creamy.
- If you want to prepare ahead, assemble it the night before and bake just before serving (add 10–15 extra minutes to baking time).
Closing: Every time I make these scalloped potatoes, they remind me why comfort food can turn any meal into a special occasion.
