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Gruyere Scalloped Potatoes

Indulge in the creamy goodness of Gruyere scalloped potatoes that will have everyone coming back for more! Discover how to combine Yukon Gold potatoes with rich, melty Gruyere cheese, heavy cream, and herbs for a comforting dish that shines on any table. Follow our easy steps for perfectly layered flavors and a crispy top. Click through to explore the full recipe and elevate your meals with this rich and creamy delight!
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Ingredients
  

2 pounds Yukon Gold potatoes, thinly sliced

2 cups Gruyere cheese, grated

1 cup heavy cream

1 cup whole milk

3 cloves garlic, minced

2 tablespoons unsalted butter

1 teaspoon fresh thyme, chopped

Salt and black pepper to taste

1/2 teaspoon nutmeg (optional)

1/2 cup panko breadcrumbs (for topping)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

      Pour in the heavy cream and milk, stirring until combined. Add thyme, salt, pepper, and nutmeg (if using). Bring to a gentle simmer, then remove from heat.

        Grease a 9x13 inch baking dish with butter. Layer half of the sliced potatoes evenly in the dish.

          Pour half of the cream mixture over the potatoes, then sprinkle half of the grated Gruyere cheese on top.

            Repeat the layering with the remaining potatoes, cream mixture, and the rest of the cheese.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

                Remove the foil and sprinkle the panko breadcrumbs over the top for a crispy finish. Return to the oven and bake for an additional 15-20 minutes or until the top is golden brown and bubbly.

                  Allow to cool slightly before serving. Garnish with fresh parsley for a pop of color.

                    Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 6

                      - Presentation Tips: Serve directly from the baking dish or scoop portions into individual ramekins. Drizzle a touch of cream on each serving for a luxurious finish.