Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes

Prep Time

30 minutes

Cook Time

40 minutes


10 people

Rich & creamy scalloped potatoes are an excellent make-ahead choice for large family gatherings and pair well with almost any protein including ham, steak or roast beef, pork loin, turkey, or roast chicken.

Why Try? Scalloped potatoes are a great special occasion potato dish that transports easily. This recipe features rich Gruyere cheese and fresh leeks.

Use a mandolin to quickly cut the potatoes into perfect thin slices. Immediately place them in a large bowl and cover with the chicken broth and cream to keep the potatoes from discoloring.


  • 4 medium leeks, thin sliced
  • 5 pounds (about 10 medium) russet potatoes, peeled and sliced ⅛-inch thick
  • 8 ounces Gruyere cheese, shredded (2 cups)
  • 1/4 cup unsalted butter
  • 4 medium garlic cloves, minced or pressed through a garlic press
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 1/4 cups chicken broth
  • 2 1/4 cups heavy cream


  • 1 Preheat oven to 425°F.
  • 2 Melt butter in large Dutch oven over medium heat. When the foaming subsides, add leeks and cook, stirring occasionally, until soft, about 4 minutes.
  • 3 Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
  • 4 Add potatoes, broth and cream; heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 15 to 20 minutes.
  • 5 Transfer the mixture to a 13 x 9-inch baking dish. Sprinkle evenly with cheese. Bake until cream is bubbling around the edges and top is golden brown, about 15 minutes.
  • 6 Cool slightly before serving.



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