Are you looking for the perfect side dish to elevate your next dinner party or simply add a touch of elegance to a weeknight meal? Look no further! This scalloped potatoes with Gruyere recipe is incredibly easy to make, yet delivers a depth of flavor and creamy texture that will impress even the most discerning palates. Forget those bland, watery potatoes – this recipe is your gateway to homemade, delicious dishes that are surprisingly quick to prepare. It's the perfect blend of simple ingredients and sophisticated taste, making it a favorite among both beginner cooks and seasoned chefs seeking quick dinner ideas.
Ingredients:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese (optional, for extra cheesy goodness)
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Thinly slicing the potatoes is key for even cooking; a mandoline slicer is helpful but not necessary.
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Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. This is the base of your creamy sauce.
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Create the Creamy Base: Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens slightly. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
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Season the Sauce: Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
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Assemble the Potatoes: Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the Gruyere and Parmesan cheese (if using) evenly over the top.
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Bake to Perfection: Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top starts to brown too quickly, loosely cover with foil.
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Rest & Serve: Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the flavors to meld and makes for easier slicing.
Tips for the Best Scalloped Potatoes:
- Thinly sliced potatoes: The thinner the slices, the more evenly they will cook.
- Don't overcrowd the pan: Ensure the potatoes are in a single layer for even browning.
- Use good quality cheese: Gruyere adds a nutty, complex flavor that elevates this dish.
- Don’t overcook: Overcooked potatoes will be mushy. Check for tenderness with a fork.
Variations:
- Add herbs: Fresh thyme or rosemary would complement the Gruyere beautifully.
- Spice it up: A pinch of cayenne pepper adds a subtle kick.
- Use different cheese: Fontina or Comté are excellent substitutes for Gruyere.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 25-30g
This scalloped potatoes with Gruyere recipe is a guaranteed crowd-pleaser. It’s a comforting, healthy meal, perfect as a side dish or even a light lunch. Enjoy!