Rich, elegant, and deeply comforting, these Gruyère scalloped potatoes bring classic French flavors to the table with luxurious creaminess and irresistible texture. The delicate balance of tender potatoes, velvety cream, and nutty melted Gruyère creates a side dish that easily stands on its own. Each layer bakes into a harmonious blend of savory richness, while the aromatic garlic and optional hints of thyme and nutmeg add subtle depth without overwhelming the dish.
What truly elevates this gratin is the golden crown of crispy shallots. They provide the perfect contrast: a light crunch against the soft, creamy layers beneath. As they cool, their sweetness intensifies, adding a final flourish that makes every bite memorable.
This is a versatile recipe, equally suited for holiday gatherings, dinner parties, or any evening when you want a dish that feels a bit more special. Despite its elegant presentation, the preparation is surprisingly simple and approachable.
Allowing the gratin to rest before serving is key, ensuring the layers set beautifully and the flavors meld to perfection. Once plated, you’ll have a side dish that feels both sophisticated and soul-warming, guaranteed to impress every time.
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Servings: 6
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 75–85 minutes
Ingredients
• 2 lbs Yukon gold potatoes, thinly sliced
• 1 ½ cups heavy cream
• 1 cup whole milk
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme (optional)
• 1 pinch nutmeg (optional, but excellent with Gruyère)
• 1 ½ cups shredded Gruyère cheese
• ½ cup grated Parmesan
Crispy Shallots:
• 2 large shallots, thinly sliced
• 2 tbsp butter or oil
• 1 pinch salt
Instructions:
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