{"id":3107,"date":"2025-10-22T00:35:30","date_gmt":"2025-10-22T00:35:30","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3107"},"modified":"2025-10-22T00:35:30","modified_gmt":"2025-10-22T00:35:30","slug":"creamy-scalloped-potatoes-with-gruyere","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3107","title":{"rendered":"Creamy Scalloped Potatoes with Gruy\u00e8re"},"content":{"rendered":"

Thinly sliced potatoes baked in a rich garlic cream and Gruy\u00e8re cheese \u2014 bubbling, golden, and irresistibly creamy. The ultimate cozy Christmas side.<\/p>\n\n

<\/div>\n\n
Prep Time<\/strong><\/td>20 minutes<\/td>Cook Time<\/strong><\/td>1 hour<\/td><\/tr>
Total Time<\/strong><\/td>1 hour 20 minutes<\/td>Servings<\/strong><\/td>8<\/td><\/tr>
Difficulty<\/strong><\/td>Medium<\/td>Calories<\/strong><\/td>330 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

Ingredients<\/h3>\n\n
  • 3 lb Yukon Gold potatoes, thinly sliced<\/li>
  • 2 cups heavy cream<\/li>
  • 1 cup whole milk<\/li>
  • 2 cups shredded Gruy\u00e8re cheese<\/li>
  • 2 cloves garlic, minced<\/li>
  • 2 tablespoons unsalted butter<\/li>
  • 1 teaspoon kosher salt<\/li>
  • 1\/2 teaspoon black pepper<\/li>
  • 1\/4 teaspoon nutmeg<\/li>
  • Fresh chives, for garnish<\/li><\/ul>\n\n

    Step-by-Step Instructions<\/h3>\n\n

    Step 1: Make the Cream Base<\/h4>

    In a saucepan, simmer cream, milk, garlic, butter, salt, pepper, and nutmeg for 3\u20134 minutes. Remove from heat.<\/p>\n\n

    Step 2: Layer the Potatoes<\/h4>

    Butter a 9\u00d713-inch dish. Layer half the potatoes, pour over half the cream, and sprinkle with half the cheese. Repeat with remaining potatoes, cream, and cheese.<\/p>\n\n

    Step 3: Bake<\/h4>

    Cover with foil and bake at 375\u00b0F for 40 minutes. Uncover and bake 15\u201320 minutes more until golden and bubbling. Rest 10 minutes.<\/p>\n\n

    \n\n

    Recipe Notes<\/h3>\n\n

    \ud83e\uddc0 Cheese:<\/strong> Gruy\u00e8re melts beautifully; mix with Parmesan for sharper flavor.<\/p>

    \ud83e\udd54 Slicing:<\/strong> A mandoline ensures even, thin slices for tender layers.<\/p>

    \u23f1\ufe0f Make-Ahead:<\/strong> Assemble up to 24 hours in advance; bake longer if chilled.<\/p><\/div><\/div>\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Let the dish rest before serving so the creamy layers set and slice cleanly.<\/p>","protected":false},"excerpt":{"rendered":"

    Thinly sliced potatoes baked in a rich garlic cream and Gruy\u00e8re cheese \u2014 bubbling, golden, and irresistibly creamy. The ultimate cozy Christmas side. Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings 8 Difficulty Medium Calories 330 per serving Ingredients 3 lb Yukon Gold potatoes, thinly sliced 2 cups heavy cream 1 cup whole milk 2 cups shredded Gruy\u00e8re cheese 2 cloves garlic, minced 2 tablespoons unsalted butter 1 teaspoon kosher salt 1\/2 teaspoon black pepper 1\/4 teaspoon nutmeg Fresh chives, for garnish Step-by-Step Instructions Step 1: Make the Cream Base In a saucepan, simmer cream, milk, garlic, butter, salt, pepper, and nutmeg for 3\u20134 minutes. Remove from heat. Step 2: Layer the Potatoes Butter a 9\u00d713-inch dish. Layer half the potatoes, pour over half the cream, and sprinkle with half the cheese. Repeat with remaining potatoes, cream, and cheese. Step 3: Bake Cover with foil and bake at 375\u00b0F for 40 minutes. Uncover and bake 15\u201320 minutes more until golden and bubbling. Rest 10 minutes. Recipe Notes \ud83e\uddc0 Cheese: Gruy\u00e8re melts beautifully; mix with Parmesan for sharper flavor. \ud83e\udd54 Slicing: A mandoline ensures even, thin slices for tender layers. \u23f1\ufe0f Make-Ahead: Assemble up to 24 hours in advance; bake longer if chilled. \ud83c\udfaf Pro Tip: Let the dish rest before serving so the creamy layers set and slice cleanly.<\/p>\n","protected":false},"author":1,"featured_media":3112,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,3],"tags":[],"class_list":["post-3107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-holidays"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3107"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3107\/revisions"}],"predecessor-version":[{"id":3118,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3107\/revisions\/3118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3112"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}