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4.67 from 3 votes

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. 
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: scalloped potatoes
Author: Amanda Rettke


  • 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.