Can I use a different type of potato?

Yukon Golds are ideal for their buttery flavor and texture that holds up well. Russets can work but tend to break down more, creating a softer dish. Red potatoes will hold their shape but won't become as creamy. Whatever you do, avoid waxy new potatoes as they won't absorb the cream properly.

What can I substitute for Gruyere cheese?

If Gruyere isn't available or is beyond your budget, Emmental, Jarlsberg, or even a combination of Swiss and sharp white cheddar can work. Each will bring a slightly different flavor profile, but all offer that wonderful melting quality needed for this dish.

Can I make this vegetarian?

Absolutely! Simply omit the bacon. To replace that smoky depth, consider adding a teaspoon of smoked paprika to your cream, or layer in some sautéed mushrooms tossed with a drop of liquid smoke. The dish is still wonderful without bacon, focusing instead on the creamy, cheesy elements.

Why is my sauce curdling or separating?

This typically happens when the heat is too high or cooking time is too long. Make sure you're using heavy cream (not half-and-half or milk) and keep your oven temperature accurate. If you notice some separation, don't worry—it will still taste delicious, and a quick stir before serving can help reunite the sauce.

Gruyere Scalloped Potatoes Recipe

This luxurious Gruyere Scalloped Potatoes dish transforms simple ingredients into a showstopping side that pairs perfectly with virtually any main course. Layers of thinly sliced Yukon Gold potatoes mingle with melted Gruyere cheese, crispy bacon, and aromatic herbs, all bathed in a rich cream sauce. The result is a golden, bubbling masterpiece that’s both comforting and elegant—perfect for holiday gatherings, Sunday dinners, or anytime you want to elevate your meal.

Why You’ll Love This Recipe

Restaurant-Quality at Home: These potatoes taste like something from a high-end steakhouse, but you can make them in your own kitchen.
Make-Ahead Friendly: You can prep these potatoes earlier in the day and bake when ready, making them perfect for entertaining.
Crowd-Pleaser: The combination of crispy edges, creamy centers, and nutty cheese creates a dish that everyone will be asking for seconds of.
Versatile: Works beautifully alongside roasted meats, grilled vegetables, or as the star of a brunch spread.

Ingredients You’ll Need

Yukon Gold potatoes: These have the perfect balance of starch and waxy texture, allowing them to hold their shape while becoming wonderfully creamy. Their naturally buttery flavor enhances the dish.
Unsalted butter: Creates a rich foundation and helps prevent sticking. The sliced technique ensures even distribution.
Fresh thyme: Provides an earthy, aromatic element that cuts through the richness. Don’t substitute dried thyme here—fresh makes a world of difference.
Garlic: Adds depth without overpowering. Feel free to increase if you’re a garlic lover.
Kosher salt and black pepper: Essential for bringing out all the flavors. The coarser texture of kosher salt works particularly well here.
Gruyere cheese: The star of the show! Its nutty, slightly sweet flavor develops beautifully when melted. It creates those irresistible brown crusty edges.
Thick-cut bacon: Adds smoky, savory notes and textural contrast. The thicker cut ensures it doesn’t disappear into the dish.
Heavy whipping cream: Creates the luxurious sauce that binds everything together. This isn’t the place for milk or half-and-half—the fat content is crucial for proper texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheese Combinations

Try mixing your Gruyere with other cheeses for different flavor profiles:

Add sharp cheddar for more tang
Include some smoked gouda for deeper flavor
Mix in fontina for extra creaminess

Herb Explorations

Experiment with different herbs to complement various main dishes:

Rosemary for a more robust flavor that pairs beautifully with lamb
Sage works wonderfully when serving with poultry
Fresh chives added after baking for a mild onion accent

Vegetarian Version

Skip the bacon and add one of these for depth:

Sautéed mushrooms for umami richness
Caramelized onions for sweet complexity
Roasted garlic for mellow, nutty notes

Spice It Up

Add heat with:

Red pepper flakes sprinkled between layers
A dash of cayenne in the cream
Thinly sliced jalapeños for pockets of heat

How to Make Gruyere Scalloped Potatoes

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F. Use a mandolin to slice your potatoes into uniform ⅛-inch thick slices. Try to keep each potato’s slices grouped together—this makes for a more impressive presentation when layered. Have all other ingredients measured and ready.

Step 2: Prepare the Skillet

Layer those thin slices of butter across the bottom of your 12-inch cast-iron skillet. The butter will melt during cooking, preventing sticking and adding richness to the bottom layer.

Step 3: Layer the Potatoes

Carefully stack and arrange your potato slices in the skillet, maintaining their shape as much as possible. This creates a beautiful presentation and ensures even cooking.

Step 4: Add Flavorings

Strip the leaves from two thyme sprigs and scatter them over the potatoes. Follow with minced garlic, salt, pepper, most of the Gruyere cheese (reserving ½ cup for later), and all of that delicious chopped bacon. These ingredients will infuse the potatoes as they cook.

Step 5: Add Cream and Initial Bake

Pour the heavy cream evenly over everything, allowing it to seep between all the layers. Cover the skillet tightly with foil and bake for 35 minutes. This steams the potatoes and starts the cooking process.

Step 6: Final Bake

Remove the foil, sprinkle the remaining cheese on top, and return to the oven for another 30-40 minutes. This uncovered baking time creates that irresistible golden-brown crust while ensuring the potatoes become perfectly tender.

Step 7: Finish and Serve

Once done, garnish with the remaining fresh thyme leaves and serve while still bubbling hot. That moment when you dig in and pull up a perfect spoonful with stretchy cheese pulling away—pure magic!

Pro Tips for Making the Recipe

Uniform Slices: A mandolin isn’t just helpful—it’s essential for getting perfectly even potato slices that will cook uniformly.
Don’t Rinse the Potatoes: Unlike some potato recipes, keep all the natural starch on these slices—it helps thicken the cream sauce.
Cast Iron Magic: The cast iron skillet conducts heat beautifully and creates those coveted crispy edges. If you don’t have one, use a shallow baking dish, but you might need to adjust cooking time.
Rest Before Serving: Let the potatoes rest for 5-10 minutes after baking. This allows the cream sauce to set slightly, making serving easier.
Cheese Selection: Good Gruyere can be expensive, but it’s worth it here. Look for authentic Swiss Gruyere for the best flavor profile.

How to Serve

These scalloped potatoes shine as a side dish alongside:

Perfect Pairings

Roasted prime rib or beef tenderloin
Herb-roasted chicken
Grilled pork chops
Holiday ham

Simple Sides to Complete the Meal

A bright, acidic salad to cut through the richness
Roasted asparagus or green beans
A simple crusty bread to soak up any extra cream sauce

Presentation

Serve directly from the cast iron skillet for a rustic, impressive presentation. The skillet keeps the potatoes warm throughout the meal, and there’s something satisfying about watching that golden crust as you scoop out portions.

Make Ahead and Storage

Make Ahead Options

Prepare the entire dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Allow an extra 10-15 minutes of covered baking time when cooking from cold.

Storing Leftovers

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually develop nicely overnight, making this dish excellent the next day.

Freezing

While possible, freezing isn’t ideal as the cream sauce can separate and the textures can change. If you must freeze, do so in airtight containers for up to 1 month.

Reheating

For best results, reheat covered in a 350°F oven until warmed through (about 20-30 minutes). You can microwave individual portions, but the texture won’t be quite as good as the oven method.

FAQs

Can I use a different type of potato?

Yukon Golds are ideal for their buttery flavor and texture that holds up well. Russets can work but tend to break down more, creating a softer dish. Red potatoes will hold their shape but won’t become as creamy. Whatever you do, avoid waxy new potatoes as they won’t absorb the cream properly.
What can I substitute for Gruyere cheese?

If Gruyere isn’t available or is beyond your budget, Emmental, Jarlsberg, or even a combination of Swiss and sharp white cheddar can work. Each will bring a slightly different flavor profile, but all offer that wonderful melting quality needed for this dish.
Can I make this vegetarian?

Absolutely! Simply omit the bacon. To replace that smoky depth, consider adding a teaspoon of smoked paprika to your cream, or layer in some sautéed mushrooms tossed with a drop of liquid smoke. The dish is still wonderful without bacon, focusing instead on the creamy, cheesy elements.
Why is my sauce curdling or separating?

This typically happens when the heat is too high or cooking time is too long. Make sure you’re using heavy cream (not half-and-half or milk) and keep your oven temperature accurate. If you notice some separation, don’t worry—it will still taste delicious, and a quick stir before serving can help reunite the sauce.

Final Thoughts

These Gruyere Scalloped Potatoes elevate the humble spud to a dish worthy of your finest dinner parties yet simple enough for a family Sunday dinner. The combination of creamy potatoes, nutty cheese, and smoky bacon creates layers of flavor that will have everyone coming back for seconds. Don’t be surprised when this becomes your most requested side dish—sometimes the classics, when done right, simply can’t be improved upon. Give yourself the gift of this potato perfection!