Gruyere Scalloped Potatoes
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.
Servings: 8 people
Calories: 729kcal
Ingredients
- 1 pound bacon, cooked and roughly chopped
- 3 pounds Yukon gold potatoes, rinsed and thinly sliced
- 4 cloves garlic minced
- 4 tablespoons butter, thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 4 sprigs fresh thyme, divided
- 2 ½ cups (10 ounces) Gruyere Cheese shredded, divided
- 1 ½ cups (298 g) whipping cream
Instructions
- 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 (or oven-safe) skillet. (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 ½ 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 ½ 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.
Nutrition
Serving: 1portion | Calories: 729kcal