Rich and Creamy Gruyere Scalloped Potatoes

 

 

 

 

 

 

 

 

 

 

 

This recipe is beyond everything you could imagine potatoes could be. 

 

 

 

 

 

 

 

 

 

What do you call a casserole filled with tender slices of potatoes, baked in a rich cream sauce?  Do you call it Scalloped potatoes or Potatoes Au gratin.  It doesn’t matter what you call it when potatoes are made with Smoked Gruyere cheese, they’re fantastic!  Smoked Gruyere comes in different kinds and brands.  My favorite is Apple Smoked.

 

 

My recipe calls for nutty Gruyère cheese, which is folded in a rich, roux-based creamy sauce that's poured over sliced potatoes and baked.  Everyone loves cheesy potatoes and when you make them with smoked Gruyere cheese, they’re even better!  These melt in your mouth!

 

 

 

 

Rich and Creamy Gruyere Scalloped Potatoes

 

2 tablespoons salted butter

3 tablespoons all-purpose flour

1 ½ cups whole milk or half and half

¼ teaspoon ground nutmeg

1 teaspoon kosher salt

½ teaspoon pepper

4 ounces Smoked Gruyere, shredded

½ cup Monterrey Jack cheese, shredded

2 lbs. (about 5 large) potatoes, peeled and sliced 1/8 inch thick.

½ cup chopped chives

Preheat the oven to 350 degrees.

In a large saucepan, melt the butter over medium heat. 

 

 

 

 

 

 

 

 

 

 

 

Whisk in the flour and cook for 1-2 minutes. Just until the flour has cooked through.

 

 

 

 

Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes.

 

 

 

 

 

 

 

 

 

Add the nutmeg, 1/2 teaspoon salt, black pepper, and half the Gruyere cheese. Cook gently for a few minutes, making sure all the cheese is melted. 

 

 

 

 

 

 

 

 

 

 

Grease or butter an 8-inch square baking dish or a round 10 inch casserole. You can use non-stick spray if you prefer.  Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. 

 

 

 

 

 

 

 

 

 

 

 

Layer in half of the cream mixture and spread with spatula or the back of a spoon.

 

 

 

 

 

 

 

 

Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream sauce, remaining Gruyere shredded cheese, the Monterrey Jack cheese and chives.  

 

 

 

 

 

 

 

 

 

Cover tight with foil and bake for 60 minutes, then uncover and bake until browned on top, an additional 15-20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Let cool for about 10 minutes, then serve. 

 

 

 

 

 

 

 

 

 

 

Tips for best results

I use Yukon gold but you can use any potato. Russets also work. 

 

 

 

 

 

 

 

 

 

 

 

Slicing the potatoes. To have evenly sliced potatoes, I prefer to use a mandolin slicer. If you don’t have one, you can do it with a sharp knife. Just try to cut the potatoes thin and evenly.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce. This recipe is all about sauce! It’s rich, creamy, and flavorful. When you make it, just make sure you simmer it enough to get the right consistency, so it won’t be too liquid or thick. It should be thick enough to coat a spoon.

 

 

 

 

 

 

 

 

Potatoes so tender they melt in your mouth. A sauce so rich and creamy with a touch of smokey goodness.  This is a keeper my friends.

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