This delicious Gruyere Scalloped Potatoes recipe by Martha Stewart is the ultimate comfort food—creamy, cheesy, and oh-so-simple to make. Perfect as a side dish for any meal, it’s made with everyday ingredients like potatoes, milk, and cheese. Whether for a holiday feast or a cozy dinner, it’s guaranteed to impress!
Recipe Ingredients:
- 1 clove garlic, lightly smashed and peeled
- Unsalted butter, room temperature, for pan
- 4 pounds Yukon Gold potatoes (8 medium)
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon lightly packed fresh thyme leaves
- Coarse salt and freshly ground pepper
- ⅛ teaspoon freshly grated nutmeg
- 6 ounces Gruyère, coarsely grated (2 ¼ cups)
How To Make Gruyere Scalloped Potatoes?
- Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Rub the inside of a 3-quart (2.8-litre) baking dish with the garlic clove, and reserve it for later. Generously brush the dish with butter.
- Slice the potatoes: Peel the potatoes and cut them into thin, even rounds about 1/8 inch (3 mm) thick.
- Cook the potatoes in the cream mixture: In a large pot, combine the potato slices, reserved garlic, cream, milk, thyme, salt, pepper, and nutmeg. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 1 minute. Let it cool slightly, about 10 minutes.
- Layer the potatoes and cheese: Spoon one-third of the potato mixture into the prepared baking dish and spread evenly. Sprinkle one-third of the Gruyère cheese on top. Repeat the process two more times, ending with a cheese layer.
- Bake the dish: Loosely cover the dish with parchment paper and foil, and bake for 35–40 minutes, or until the potatoes are tender when pierced with a knife.
- Broil for a golden finish: Remove the foil and parchment, and set your oven to broil/grill. Broil the dish for 3–5 minutes, or until the top is bubbly and golden brown in places.
- Cool and serve: Let the scalloped potatoes cool for 15 minutes before serving to allow the flavors to settle.
Recipe Tips:
- Slice Potatoes Evenly: Use a mandoline slicer or a sharp knife to cut potatoes into 1/8-inch slices. Even slices cook at the same time, ensuring the dish is perfectly tender.
- Use Gruyère for the Best Flavor: Gruyère melts beautifully and adds a nutty, rich flavor. Don’t skip or substitute unless absolutely necessary!
- Season Every Layer: For full flavor, lightly season each layer of potatoes with salt and pepper as you assemble them in the dish.
- Don’t Skip the Simmer Step: Cooking the potatoes in the cream mixture ensures they soak up all the delicious flavors before baking.
- Broil for a Golden Top: Keep an eye on the dish during broiling. Just 3–5 minutes will create a golden, bubbly crust without burning.
How To Store Leftovers
- Refrigerate: First, let the leftover Gruyere Scalloped Potatoes cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
- Reheat: Place a portion in a microwave-safe dish, cover lightly, and heat on medium power in 1-minute intervals, stirring between each, until hot.
Nutrition Facts
- Calories: 216
- Total Fat: 9g
- Saturated Fat: 5.5g
- Cholesterol: 29mg
- Sodium: 821mg
- Potassium: 926mg
- Total Carbohydrate: 26g
- Dietary Fiber: 4.7g
- Sugars: 1g
- Protein: 7g
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Martha Stewart Gruyere Scalloped Potatoes
Description
This delicious Gruyere Scalloped Potatoes recipe by Martha Stewart is the ultimate comfort food—creamy, cheesy, and oh-so-simple to make. Perfect as a side dish for any meal, it’s made with everyday ingredients like potatoes, milk, and cheese. Whether for a holiday feast or a cozy dinner, it’s guaranteed to impress!
Ingredients
Instructions
- Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Rub the inside of a 3-quart (2.8-litre) baking dish with the garlic clove, and reserve it for later. Generously brush the dish with butter.
- Slice the potatoes: Peel the potatoes and cut them into thin, even rounds about 1/8 inch (3 mm) thick.
- Cook the potatoes in the cream mixture: In a large pot, combine the potato slices, reserved garlic, cream, milk, thyme, salt, pepper, and nutmeg. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 1 minute. Let it cool slightly, about 10 minutes.
- Layer the potatoes and cheese: Spoon one-third of the potato mixture into the prepared baking dish and spread evenly. Sprinkle one-third of the Gruyère cheese on top. Repeat the process two more times, ending with a cheese layer.
- Bake the dish: Loosely cover the dish with parchment paper and foil, and bake for 35–40 minutes, or until the potatoes are tender when pierced with a knife.
- Broil for a golden finish: Remove the foil and parchment, and set your oven to broil/grill. Broil the dish for 3–5 minutes, or until the top is bubbly and golden brown in places.
- Cool and serve: Let the scalloped potatoes cool for 15 minutes before serving to allow the flavors to settle.
Notes
- Slice Potatoes Evenly: Use a mandoline slicer or a sharp knife to cut potatoes into 1/8-inch slices. Even slices cook at the same time, ensuring the dish is perfectly tender.
- Use Gruyère for the Best Flavor: Gruyère melts beautifully and adds a nutty, rich flavor. Don’t skip or substitute unless absolutely necessary!
- Season Every Layer: For full flavor, lightly season each layer of potatoes with salt and pepper as you assemble them in the dish.
- Don’t Skip the Simmer Step: Cooking the potatoes in the cream mixture ensures they soak up all the delicious flavors before baking.
- Broil for a Golden Top: Keep an eye on the dish during broiling. Just 3–5 minutes will create a golden, bubbly crust without burning.
Martha Stewart Gruyere Scalloped Potatoes