Gruyere Scalloped Potatoes
"A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes."
photo by AZPARZYCH
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 tablespoons butter
- 2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes)
- 1 large yellow onions or 1 large white onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
- 2 thick slices bacon, cooked and chopped
- 2 1⁄2 cups gruyere cheese, grated
- 1⁄2 cup parmesan cheese, grated
- 3 cups half-and-half
- salt, to taste
- fresh ground pepper, to taste
directions
- Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with 1/3 of the potato slices.
- Sprinkle with salt and pepper.
- Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
- Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
- Sprinkle with a little Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
- Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
- Sprinkle with a little Parmesan.
- Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
- Return to the oven for an additional 30-40 minutes.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
- Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
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Reviews
-
Is this recipe a joke? There was so much fat after the cheese melted down, I was literally ladling it out of the dish before serving! Another epic fail was the fact that it takes forever to prep! Who wants that on Christmas day when trying to spend time with loved ones. On the up side, the flavor was decent, but nothing to write home about. NO, I DO NOT RECOMMEND THIS DISH. -
So rich and creamy these potatoes are great!! I didn't have chives so added a little green onions (tops) for color. Would be good with some chopped ham mixed in to make a meal. Will make again! Made for PRMR. -
Absolutely amazing!
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As my dear husband will attest I simply cannot follow a recipe without changing something. Although I truly love bacon it just didn't seem like a good fit so I left it out. In retrospect I'm considering adding it in the next time I make it as I think it would be somewhat like the taste of loaded mashed potatoes. Aside from that I followed the recipe as written and I have to say it was nothing short of phenomenal. Even my daughter (who doesn't care for potatoes or cheese) willingly eats a small portion. Leftovers make for a great treat for breakfast and lunch in the following days. I see that another reviewer mentioned the possibility of adding ham to make it a meal. I think that would taste great and I will try it. Thanks for the great recipe! -
First of all I scaled back for 4 serves and still ended up with 2 serves left over until the DS decided on seconds so 1 serve left, I also made some changes due to dietary reasons and by request. Firstly dietary, I used Carisma potatoes (a low GI potato) and omitted the onion and by request I subbed sharp cheddar for the gruyere and used gruyere for the parmesan, this was DH's request as he is not a big fan of gruyere and hates parmesan, for the half and half (which we cannot buy) and I usually make up of half thickened cream and half hi-lo milk but I was short on cream so only got about a 1/3 cup of cream instead of 3/4 so was not a creamy as it should have been but was still delicious. I baked in a covered container at 175C fan forced for 1 hour and then 30 minutes with lid off for tender potatoes that still held their shape and were not mushy, beautiful result, thank you Lainey6605, made for I Recommend tag game and recommended by AZPARZYCH.
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Tweaks
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First of all I scaled back for 4 serves and still ended up with 2 serves left over until the DS decided on seconds so 1 serve left, I also made some changes due to dietary reasons and by request. Firstly dietary, I used Carisma potatoes (a low GI potato) and omitted the onion and by request I subbed sharp cheddar for the gruyere and used gruyere for the parmesan, this was DH's request as he is not a big fan of gruyere and hates parmesan, for the half and half (which we cannot buy) and I usually make up of half thickened cream and half hi-lo milk but I was short on cream so only got about a 1/3 cup of cream instead of 3/4 so was not a creamy as it should have been but was still delicious. I baked in a covered container at 175C fan forced for 1 hour and then 30 minutes with lid off for tender potatoes that still held their shape and were not mushy, beautiful result, thank you Lainey6605, made for I Recommend tag game and recommended by AZPARZYCH.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
