Gruyere Scalloped Potatoes

    1 hour 30 minutes

    These Gruyere Scalloped Potatoes have garlic, salt, thickened cream, pepper, nutmeg and Gruyere cheese. They are baked in the oven until bubbly and golden.

    124 people made this

    Serves: 8 

    • 1 1/2 kg potatoes, peeled and very thinly sliced
    • 3 cloves garlic, minced
    • 3/4 teaspoon salt
    • 1 cup thickened cream, divided
    • 1 pinch freshly ground black pepper, to taste
    • 2 pinches freshly grated nutmeg, to taste
    • 2 cups Gruyere cheese, grated (divided)

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. Place potatoes, garlic and salt into a large saucepan, fill with enough water to cover then bring to a boil. Reduce heat to medium then simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to an oblong baking dish.
    3. Pour half of the cream over the potatoes, season with black pepper and nutmeg then sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream then sprinkle with remaining Gruyere cheese.
    4. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

    Cook's note

    You might want to put some foil on the lower shelf in the oven in case it spills over.

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    Reviews in English (239)


    Overall, it was a good dish and the flavour of the nutmeg is lovely. I had to alter the amount of the cream because the amount specified was not really enough to cover the amount of potato specified. But if you make sure you have extra cream than given in the recipe, it will turn out quite well.  -  20 Jan 2017


    The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon Thanks Celeste for the perfect, perfect au gratin potato recipe. Such a simple and yet elegant taste. Easy to put together and whatever you do, don't skimp on the ingredients. Use fresh ground nutmeg, the heavy cream, the yukon golds, and most of all the gruyere. It's not everynight of the week anyone needs to splurge on something so decadent, but for a special occasion or to make a meal memorable, just do i t. You won't be sorry.  -  02 Feb 2012  (Review from Allrecipes USA and Canada)


    Potato perfection. I chose to slice my potatoes a little thicker, perhaps between 1/8 and 1/4 inch, and only boiled them a few minutes to ensure they would not be reduced to mush. I’d do so exactly the same next time. These are, indeed, rich and creamy and develop a beautiful and extra delicious golden brown crust as they bake. I loved the subtle flavor of the nutmeg (fresh does make a big difference I believe), which was an ideal choice to enhance, just slightly, the flavor of the potatoes as well as that gorgeous Gruyere cheese. Not only were these a decadent taste sensation, they were remarkably easy to assemble as well – no sauce to prepare, just layer cream and cheese! After sampling these it will be interesting to see if I ever go back to traditional au gratin potatoes prepared with cheddar again.  -  09 Apr 2012  (Review from Allrecipes USA and Canada)