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.
Skillet Scalloped Potatoes
Is there anything better than cheesy scalloped potatoes?
My family loves scalloped potatoes and especially when the potatoes are fresh from the garden. I love kicking things up a notch and trying them with new cheeses and flavors. When I saw Gruyere on sale at the grocery store I knew I wanted to try it in this recipe and boy am I glad I did! There is something really magical about gruyere, bacon, and thyme. (I might be trying this combination over chicken very soon!)
A few tips for uniform potatoes in this scalloped potato recipe:
Be sure to use a mandolin for uniform slices. Your mandolin should have a “thin slice” blade and I recommend that for this dish. One of the beautiful aspects of this scalloped potato dish is how the potatoes are laid out. To make sure you can replicate it, use your mandolin right on the cutting board. Using it over a bowl will cause the potatoes to separate and they will not be lined up as they are in this recipe. After you have finished with one potato, carefully pick it up and set it in the skillet, keeping all the slices together. Repeat with all potatoes. Once the potatoes are nestled into the pan, gently press down on each to slightly “fan” the slices out a bit more. You want cheese and cover each and every slice!
Tips, Tricks, Variations
Can I make these Scalloped Potatoes in a crockpot?
Yes! Just add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, and thyme, and 1/3 of the Gruyere cheese. Repeat 2-3 times or until all potatoes are used. Pour whipping cream over potatoes; sprinkle with remaining Gruyere. Cover and cook on high heat for 4-5 hours, or until potatoes are tender.
My family loves this scalloped potatoes recipe in the slow cooker! It’s a great option for busy weekends and weeknights.
Can I make these Scalloped Potatoes with ham?
Absolutely, just replace the bacon in this recipe with diced ham. It’s about 3 cups of diced ham.
How else can I make these cheese scalloped potatoes?
You can substitute the Gruyere with your favorite flavor cheese. We have used cheddar and sharp cheddar as well as Colby jack cheese. I love how melty and delicious this recipe is with any flavor cheese!
This amazing cheesy gruyere scalloped potato side dish can most definitely be served on its own, but I love it paired with Country French Skillet Chicken.
It’s going to be hard to resist second helping with this delicious cheesy scalloped potatoes!
One important tip if you are using an 8-inch pan (as I did). You may want to place a piece of aluminum foil under the pan or at the bottom of the oven to catch any liquid that spills over the sides. This will not be an issue with a 9-inch skillet.
Gruyere Scalloped Potatoes
- 1 pound bacon cooked and roughly chopped
- 3 pounds Yukon gold potatoes rinsed and thinly sliced
- 4 cloves garlic minced
- 4 tbsp. butter thinly sliced
- 2 tsp. salt
- 2 tsp. pepper
- 4 sprigs fresh thyme divided
- 2 1/2 cups (10 ounces) Gruyere Cheese shredded divided
- 1 1/2 cups (298g) whipping cream
- Preheat oven to 375°F.
- Cook bacon until crispy. (Place on cookie sheet and bake for 18-22 minutes at 415°F) Once cooled, chop into small pieces.
- Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice the potatoes right onto the cutting board. (not into a bowl) Set aside.
- Layer butter at bottom of cast iron pan. (I used an 8-inch Staub pan)
- Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
- Remove thyme leaves from the stem. Use half on potatoes, reserve remaining for on top after done cooking.
- Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
- Pour cream over the top of the dish.
- Cover with foil and bake for 35 minutes.
- Remove dish from oven and remove foil. Add the final 1/2 cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and the top is golden brown.
- Remove from oven and add remaining thyme. Serve immediately.
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