These Gruyere Scalloped Potatoes are a definite crowd pleaser! Loads of glorious gruyere cheese melting into thinly sliced Yukon gold potatoes and covered in bacon and thyme. Feel free to check out my Cheesy Scalloped Potatoes for another amazing recipe!
Ingredients & Substitutions
- Potatoes: I like to use Yukon Gold potatoes for the best scalloped potatoes. They’re creamy, buttery, and hold their shape while baking. Russet potatoes work too if that’s what you have.
- Butter: Unsalted butter keeps the potatoes from sticking and adds rich flavor. Slice it thin and place it on the bottom of the pan. If using salted butter, cut back a little on added salt.
- Thyme: Fresh thyme gives a light, earthy flavor that goes great with potatoes, cheese, and bacon. No fresh thyme? Use 2 teaspoons dried thyme instead, or less for a milder taste.
- Gruyère Cheese: Gruyère cheese melts beautifully and adds a nutty, slightly sweet taste. If you don’t have it, use cheddar, sharp cheddar, or Jarlsberg—they all melt well and taste great.
- Bacon: Thick-cut bacon adds crispy, savory bites. You can also use regular bacon or turkey bacon. For easy clean-up, check out how to bake bacon for perfectly crispy bacon every time!
- Heavy Whipping Cream: Heavy cream makes scalloped potatoes rich and creamy. If needed, use half-and-half, whole milk plus extra butter, or even a bit of cream cheese instead.
Can I Add Ham To Gruyere Scalloped Potatoes?
Yes, you can definitely add ham to Gruyère scalloped potatoes! This recipe uses bacon for a rich, savory flavor, but diced ham is a tasty and easy swap—especially if you’re looking to use up leftover ham. Just make sure the ham is fully cooked before adding it. Want to switch things up? Try my Potatoes Au Gratin with Smoked Sausage for another twist on cheesy potato casserole!
How to Slice Potatoes for Scalloped Potatoes
One thing I love about this recipe is how neat and even the potatoes look when baked. Instead of tossing them in, I layer the potato slices in rows, which helps the dish cook evenly and look beautiful. For perfect scalloped potatoes, I use a mandolin slicer on the thin setting and slice right onto a cutting board. Slicing into a bowl can cause the pieces to fall apart and mess up your layers. I slice one potato at a time and set the slices aside before moving on. It’s a small step that makes a big difference!
Can I Make Scalloped Potatoes in a Slow Cooker?
Yes! To make slow cooker scalloped potatoes, layer thinly sliced potatoes in a 4-quart crockpot, slightly overlapping. Season each layer with salt, pepper, thyme, and Gruyère cheese. Repeat 2–3 times until all the potatoes are used. Pour heavy whipping cream over the top and finish with the remaining cheese. Cover and cook on high for 4–5 hours, or until the potatoes are fork-tender. This easy crockpot side dish is perfect for holidays or weeknight dinners!
How to Store Gruyère Scalloped Potatoes
To store leftover Gruyère scalloped potatoes, let them cool completely. Cover the baking dish with foil or plastic wrap, or transfer to an airtight container. Keep them in the refrigerator for up to 4 days. When you’re ready to reheat, warm them in the oven or microwave until hot. These creamy cheesy potatoes taste just as good the next day!
Can You Freeze Gruyère Scalloped Potatoes?
Yes! You can freeze scalloped potatoes with Gruyère cheese, but they freeze best after baking. Let the dish cool fully, then wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 2 months. When ready to reheat, thaw overnight in the refrigerator and bake at 350°F until hot and bubbly. The texture may soften a bit, but the flavor stays rich and cheesy!
Gruyere Scalloped Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, thinly sliced
- ¼ cup (½ stick / 57 g) unsalted butter, thinly sliced
- 4 sprigs fresh thyme, divided
- 2 teaspoons garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 ½ cups (270 g / 10 ounces) Gruyere cheese, shredded, divided
- 1 pound thick-cut bacon, cooked and roughly chopped
- 1 ½ cups (298 g) heavy whipping cream
Instructions
- Preheat oven to 375°F.
- Slice potatoes using a mandolin for uniform thickness (about ⅛-inch thick). Try to keep the shape of each potato intact while slicing. It’s easiest to slice directly onto a cutting board. Set aside.
- Layer the sliced butter in the bottom of a 12-inch cast-iron skillet.
- Carefully stack and layer the sliced potatoes over the butter, maintaining their shape as much as possible.
- Strip the leaves from 2 sprigs of thyme and sprinkle the leaves over the potatoes. Reserve the remaining thyme for garnish after baking.
- Sprinkle the garlic, salt, pepper, 2 cups of the shredded cheese (reserve ½ cup), and chopped bacon evenly over the potatoes.
- Pour the heavy cream evenly over the top.
- Cover the skillet tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the foil, sprinkle the remaining ½ cup of cheese on top, and return to the oven. Bake for an additional 30–40 minutes, or until the potatoes are tender and the top is golden brown.
- Remove from the oven, garnish with the remaining thyme leaves, and serve immediately.
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This looks delicous I have 2 questions can I use a pan that is aluminum and can I amke it ahead
Family loved it! I will definitely make it again. Several commented that they liked that the flavor was all the way through the potatoes, not just on the outside. Made this recipe in the crockpot and got rave reviews by everyone. Will make it next in the oven to compare! Thank you!
These are soooo good! I have made them time and time again! Thank you.