Name: Creamy Gruyère and Caramelized Onion Scalloped Potatoes
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 1/2 pounds Yukon Gold or russet potatoes, thinly sliced; 2 tablespoons butter; 2 large onions, thinly sliced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/2 cups grated Gruyère cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; Fresh thyme leaves (optional)

Jump to Recipe·Leave a Review

I make these Creamy Gruyère and Caramelized Onion Scalloped Potatoes when I want a side dish that feels indulgent and comforting. Thinly sliced potatoes are layered with sweet, golden caramelized onions and a rich, creamy Gruyère sauce. The result is tender, bubbling, and beautifully golden on top.

Why You’ll Love This Recipe

I love how the sweetness of the caramelized onions balances the nutty, slightly sharp flavor of Gruyère. As everything bakes together, the potatoes absorb the creamy sauce and become melt-in-your-mouth tender.

I also appreciate how impressive this dish looks when served. It’s perfect for holidays, gatherings, or anytime I want to elevate a simple potato side into something special. Creamy Gruyère and Caramelized Onion Scalloped Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/2 pounds Yukon Gold or russet potatoes, thinly sliced
2 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups grated Gruyère cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
fresh thyme leaves (optional)

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
In a large skillet over medium heat, I melt 1 tablespoon of butter and add the sliced onions. I cook them slowly for about 15–20 minutes, stirring occasionally, until they become soft and deeply golden. I stir in the garlic and cook for another 30 seconds, then set aside.
In the same skillet, I melt the remaining butter. I whisk in the flour and cook for about 1 minute to form a roux.
I gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. I let the sauce simmer until slightly thickened.
I stir in 1 cup of the grated Gruyère cheese, salt, black pepper, and nutmeg, mixing until smooth and creamy.
In the prepared baking dish, I layer half of the sliced potatoes, followed by half of the caramelized onions. I pour some of the sauce over the top.
I repeat the layers with the remaining potatoes, onions, and sauce. I sprinkle the remaining Gruyère over the top and add fresh thyme if using.
I cover the dish with foil and bake for 40 minutes. Then I remove the foil and bake for an additional 20–25 minutes until the top is golden and the potatoes are tender when pierced with a fork.
I let it rest for about 10–15 minutes before serving to allow the sauce to set.

Servings and Timing

Servings: 6–8 servings

Preparation time: 25 minutes
Cooking time: 1 hour 5 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes mix in a little grated Parmesan for extra sharpness. If I want a slightly lighter version, I substitute part of the heavy cream with additional milk.

I also enjoy adding thinly sliced leeks or a small pinch of smoked paprika for subtle depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm the potatoes in a 325°F (165°C) oven until heated through, covering loosely with foil to prevent over-browning. I can also microwave individual portions, though the oven keeps the texture better.

I can freeze fully baked and cooled portions for up to 2 months. I thaw overnight in the refrigerator before reheating. Creamy Gruyère and Caramelized Onion Scalloped Potatoes

FAQs

Can I prepare this ahead of time?

I assemble the dish a day in advance and refrigerate it. I bring it closer to room temperature before baking.

What type of potatoes work best?

I like Yukon Gold for their creamy texture, but russet potatoes also work well.

How do I slice the potatoes evenly?

I use a mandoline slicer for consistent, thin slices to ensure even cooking.

Can I use a different cheese?

I can substitute Swiss or sharp white cheddar, though the flavor will be slightly different.

Why let it rest before serving?

I let it rest so the sauce thickens and sets slightly, making it easier to slice and serve.

Conclusion

I find these Creamy Gruyère and Caramelized Onion Scalloped Potatoes to be the ultimate comfort side dish. The tender potatoes, sweet onions, and rich cheese sauce create a perfectly balanced and indulgent bite every time. Whenever I want to serve something warm, creamy, and memorable, I turn to this recipe.

Creamy Gruyère and Caramelized Onion Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: lina
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Yield: 6–8 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Tender layers of thinly sliced potatoes baked with sweet caramelized onions and a rich, creamy Gruyère sauce, creating a golden, bubbling, and indulgent comfort side dish.

Ingredients

2 1/2 pounds Yukon Gold or russet potatoes, thinly sliced
2 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups grated Gruyère cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Fresh thyme leaves (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a large skillet over medium heat, melt 1 tablespoon of butter and add the sliced onions. Cook for 15–20 minutes, stirring occasionally, until soft and deeply golden. Stir in the garlic and cook for 30 seconds. Set aside.
In the same skillet, melt the remaining butter. Whisk in the flour and cook for about 1 minute to form a roux.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Simmer until slightly thickened.
Stir in 1 cup of the grated Gruyère cheese, salt, black pepper, and nutmeg until smooth and creamy.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the caramelized onions. Pour a portion of the sauce over the top.
Repeat with the remaining potatoes, onions, and sauce. Sprinkle the remaining Gruyère cheese over the top and add fresh thyme if desired.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until golden and tender.
Let rest for 10–15 minutes before serving to allow the sauce to set.

Notes

Use a mandoline slicer for evenly thin potato slices to ensure consistent cooking.
Yukon Gold potatoes provide a creamier texture, while russets offer a softer finish.
Substitute part of the heavy cream with milk for a lighter version.
Add grated Parmesan or a pinch of smoked paprika for additional depth of flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.