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

Description

A savory and creamy Gruyere Scalloped Potatoes dish featuring thinly sliced Yukon Gold potatoes, rich Gruyere cheese, crispy bacon, and fresh thyme. Perfectly baked for a tender yet crispy topping that’s ideal for gatherings and holidays.

Ingredients

Units Scale

Main Ingredients

3 pounds Yukon Gold potatoes, thinly sliced
1/4 cup (1/2 stick / 57 g) unsalted butter, thinly sliced
2 teaspoons garlic, minced
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 1/2 cups (270 g / 10 ounces) Gruyere cheese, shredded, divided
1 pound thick-cut bacon, cooked and roughly chopped
1 1/2 cups (298 g) heavy whipping cream

Herbs

4 sprigs fresh thyme, divided

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Instructions

Preheat the oven: Preheat your oven to 375°F to prepare for baking.
Slice the potatoes: Use a mandolin slicer to create uniformly thin slices (about ⅛-inch thick). Aim to keep each potato intact while slicing. Set them aside for assembly.
Prepare the skillet: Layer the sliced butter in the bottom of a 12-inch cast-iron skillet to create a base for the potatoes.
Layer the potatoes: Carefully stack and layer the sliced potatoes over the butter, striving to maintain the potatoes’ shape.
Add flavorings: Strip the leaves from 2 sprigs of thyme and sprinkle them over the potatoes. Sprinkle garlic, salt, pepper, 2 cups of shredded Gruyere cheese (reserving ½ cup), and chopped bacon evenly across the potato layers.
Add heavy cream: Pour the heavy whipping cream evenly over the top to ensure a rich and creamy texture.
Bake covered: Cover the skillet tightly with aluminum foil to retain moisture and bake for 35 minutes.
Bake uncovered: After 35 minutes, remove the foil, sprinkle the reserved ½ cup of Gruyere cheese over the top, and bake uncovered for an additional 30–40 minutes, or until the potatoes are tender and the top is golden brown.
Garnish and serve: Remove the skillet from the oven, garnish with the remaining thyme leaves, and serve immediately while hot and freshly baked.

Notes

Use a mandolin slicer for even potato slices, which ensures consistent cooking.
If Gruyere cheese isn’t available, substitute with Swiss or another melty cheese.
Thick-cut bacon adds a hearty and savory element to the dish, but feel free to omit for a vegetarian version.
This dish is best served hot, but it can be reheated in the oven at 350°F for 10–15 minutes.

Nutrition

Serving Size: 1/8 of the dish
Calories: 420
Sugar: 2g
Sodium: 520mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg