Go Back
Overhead view of a white casserole dish filled with creamy Scalloped Potatoes baked to a golden brown.

Creamy Garlic Dutch Scalloped Potatoes with Gruyère

This decadent dish features thinly sliced potatoes baked in a rich, creamy garlic-infused sauce, layered with savory Gruyère cheese. It's the ultimate comforting side, perfect for holidays or an elevated weeknight meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: European, French-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Russet potatoes peeled and very thinly sliced (about 1/8-inch thick)
  • 1 tbsp unsalted butter softened, for greasing
For the Cream Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream warmed
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp nutmeg freshly grated
For the Cheese Layer
  • 1.5 cups Gruyère cheese shredded
  • 1/2 cup Parmesan cheese freshly grated

Equipment

  • Large saucepan
  • Whisk
  • Mandoline slicer (optional, but recommended)
  • 9x13 inch baking dish (or similar 3-quart oven-safe dish)
  • Aluminum Foil

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish (or similar 3-quart oven-safe dish) generously with softened butter.
  2. Peel the potatoes and slice them very thinly, about 1/8-inch thick. A mandoline slicer is highly recommended for uniform slices.
Make the Cream Sauce
  1. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
  2. Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux.
  3. Gradually whisk in the warmed whole milk and heavy cream, a little at a time, to prevent lumps. Continue to whisk until the sauce thickens to a consistency that coats the back of a spoon, about 5-7 minutes.
  4. Remove from heat and stir in salt, freshly ground black pepper, and freshly grated nutmeg.
Assemble and Bake
  1. Arrange a single layer of potato slices in the bottom of the prepared baking dish, overlapping them slightly.
  2. Pour about one-third of the cream sauce evenly over the potatoes. Sprinkle with one-third of the shredded Gruyère and Parmesan cheeses.
  3. Repeat the layering process two more times: potatoes, then sauce, then cheese. Ensure the top layer of potatoes is completely covered by sauce.
  4. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  5. Remove the foil and bake for another 30 minutes, or until the potatoes are tender (test with a knife) and the top is golden brown and bubbly.
  6. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to set and makes for easier serving.

Notes

For the best results, use a mandoline to get uniformly thin potato slices, which ensures even cooking. You can assemble this dish a few hours ahead of time and refrigerate before baking; just add 10-15 minutes to the covered baking time.