Print

Creamy Cheesy Scalloped Potatoes Recipe Easy Homemade Gruyère and Chives

creamy cheesy scalloped potatoes - featured image
Print Recipe

A creamy, cheesy scalloped potatoes recipe featuring nutty Gruyère cheese and fresh chives, perfect as a comforting side dish for cozy dinners or gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 8 ounces Gruyère cheese, grated
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • A pinch of nutmeg, freshly grated if possible

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and slice the potatoes thinly (about 1/8 inch thick) using a mandoline or sharp knife. Rinse the slices under cold water to remove excess starch, then pat dry with a clean kitchen towel.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  4. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
  5. Slowly pour in the heavy cream while whisking continuously. Bring to a gentle simmer, stirring until the sauce thickens (about 3-4 minutes). Remove from heat and stir in half of the grated Gruyère cheese until melted and smooth. Add a pinch of nutmeg, salt, and pepper to taste.
  6. Arrange half the potato slices in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  7. Repeat with the remaining potato slices and cheese sauce, spreading it evenly.
  8. Bake uncovered for 40-45 minutes until the potatoes are tender when pierced with a fork and the top is golden and bubbly. If the top browns too quickly, loosely cover with foil halfway through baking.
  9. Remove from oven and immediately sprinkle the remaining Gruyère cheese over the top. Return to the oven for 5 minutes to melt the cheese.
  10. Scatter the fresh chopped chives evenly over the casserole before serving.

Notes

If the sauce is too thick before baking, stir in a splash of milk or cream to loosen it slightly. Use a mandoline for consistent thin slices to ensure even cooking. Add fresh chives after baking to preserve their bright color and flavor. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, Gruyère, chives, comfort food, easy side dish

Find it online: https://yumbelle.com/creamy-cheesy-scalloped-potatoes-recipe-easy-homemade-gruy-e-re-and-chives/