These Gruyère Scalloped Potatoes are rich, creamy, and loaded with flavor. Thinly sliced Yukon Gold potatoes are layered with garlic, crispy bacon, and nutty Gruyère cheese, then baked in a cast-iron skillet until golden and bubbling. Finished with a touch of fresh thyme and a splash of heavy cream, this comforting side dish is perfect for holidays, family dinners, or any time you’re craving something cozy and cheesy. If you love the rich, savory flavor of these Gruyère Scalloped Potatoes, be sure to check out my popular Cheesy Scalloped Potatoes, made with a cheddar cheese sauce!
Ingredients & Substitutions
- Potatoes: Yukon Gold potatoes are perfect for scalloped potatoes because they’re buttery, creamy, and hold their shape while baking. If you don’t have Yukon Golds, Russet potatoes work too.
- Butter: Adding thin slices (or pats) of unsalted butter to the bottom of the skillet helps keep the potatoes from sticking. As the butter melts, it also gives the bottom layer a rich, buttery flavor and helps everything cook evenly. It’s a simple step that makes a big difference! If using salted butter (which you could), you may want to lessen the amount of salt in the recipe.
- Thyme: Fresh thyme adds a nice pop of flavor and makes the dish feel extra special. It has a light, earthy taste that goes really well with the potatoes, cheese, and bacon. If you don’t have fresh thyme, dried thyme works too! Just use ½ teaspoon of dried thyme for every sprig the recipe calls for. So for this recipe, you’ll need about 2 teaspoons of dried thyme total—but you can use less if you want a milder flavor.
- Gruyere Cheese: Gruyère cheese is a great choice for scalloped potatoes because it’s creamy, melty, and has a nutty, slightly sweet flavor. When it bakes, it turns golden and bubbly, making the dish extra delicious! If you can’t find Gruyere, I would go with a cheese that has a similar sweet but salty structure. You could use cheddar and sharp cheddar as well as Jarlsberg. I love how melty and delicious this recipe is with any flavor of cheese!
- Bacon: I like thick-cut bacon, so it stands out in these scalloped potatoes. Check out how to bake bacon for perfectly crispy bacon every time with easy clean up! Regular bacon or even turkey bacon would be good options, too.
- Heavy Whipping Cream: Heavy whipping cream (also called heavy cream) makes the potatoes creamy and rich, giving them a smooth, luxurious texture. If you don’t have heavy cream, you can substitute with half-and-half, whole milk (with extra butter), or cream cheese.
Can I Add Ham To Gruyere Scalloped Potatoes?
We use bacon in this recipe because, let’s face it, bacon makes everything better! However, if you prefer a more traditional version of scalloped potatoes, you can easily swap the bacon for ham. I recommend using pre-cooked diced ham, which is a great way to use up leftover ham. Want to try something different? Check out my Potatoes Au Gratin with Smoked Sausage for another delicious variation of cheesy potatoes!
How to Slice Potatoes for Perfect Scalloped Potatoes
One of the best parts of this scalloped potato recipe is the evenly sliced potatoes. Instead of just tossing the potatoes in, I carefully lay them out in neat rows, which makes the dish look great and helps it cook evenly. To get perfect slices, use a mandolin slicer with a “thin slice” blade. Slice the potatoes directly onto a cutting board. If you slice over a bowl, the potatoes will separate and won’t line up as nicely. I like to slice one potato at a time and set the slices aside before moving to the next one. This way, your scalloped potatoes turn out perfectly cooked and evenly layered!
How To Make Gruyere Scalloped Potatoes In A Crockpot
For busy families, the Crockpot is a game-changer! To make Gruyère scalloped potatoes in a slow cooker, simply layer thinly sliced potatoes in a 4-qt slow cooker, overlapping each layer. Season with salt, pepper, and thyme, then add 1/3 of the Gruyère cheese. Repeat layers until all potatoes and cheese are used. Pour heavy whipping cream over the top and sprinkle with the remaining cheese. Cover and cook on high for 4-5 hours, or until the potatoes are tender and creamy.
What Is The Difference Between Scalloped Potatoes and Au Gratin Potatoes?
The main difference between scalloped potatoes and au gratin potatoes is the cheese. Scalloped potatoes, like my Gruyère scalloped potatoes recipe, are made with sliced potatoes, cream, and seasonings, but they don’t always include cheese, though they can (like my recipe). On the other hand, au gratin potatoes almost always include cheese, often Gruyère or cheddar, and are topped with a golden, cheesy crust. Au gratin means a topping, usually breadcrumbs and cheese, is baked until crispy.
How To Store Gruyere Scalloped Potatoes
To store scalloped potatoes, let them cool down first. Then, cover the dish with aluminum foil or plastic wrap, or move the leftovers to an airtight container. Store them in the refrigerator for up to 4 days. When ready to eat, reheat in the oven or microwave until hot. These creamy potatoes still taste great the next day!
Can I Freeze Gruyere Scalloped Potatoes?
Yes! You can freeze Gruyère scalloped potatoes, but they freeze best after baking. Let the dish cool completely, then wrap it tightly with plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. To reheat, let the scalloped potaotes thaw in the refrigerator overnight, then bake at 350°F until hot and bubbly. The texture may be slightly softer, but the flavor will still be delicious and cheesy!
More Side Dishes
Gruyere Scalloped Potatoes with Bacon
Ingredients
- 3 pounds Yukon Gold potatoes, thinly sliced
- ¼ cup (½ stick / 57 g) unsalted butter, thinly sliced
- 4 sprigs fresh thyme, divided
- 2 teaspoons garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 ½ cups (270 g / 10 ounces) Gruyere cheese, shredded, divided
- 1 pound thick-cut bacon, cooked and roughly chopped
- 1 ½ cups (298 g) heavy whipping cream
Instructions
- Preheat oven to 375°F.
- Slice potatoes using a mandolin for uniform thickness (about ⅛-inch thick). Try to keep the shape of each potato intact while slicing. It's easiest to slice directly onto a cutting board. Set aside.
- Layer the sliced butter in the bottom of a 12-inch cast-iron skillet.
- Carefully stack and layer the sliced potatoes over the butter, maintaining their shape as much as possible.
- Strip the leaves from 2 sprigs of thyme and sprinkle the leaves over the potatoes. Reserve the remaining thyme for garnish after baking.
- Sprinkle the garlic, salt, pepper, 2 cups of the shredded cheese (reserve ½ cup), and chopped bacon evenly over the potatoes.
- Pour the heavy cream evenly over the top.
- Cover the skillet tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the foil, sprinkle the remaining ½ cup of cheese on top, and return to the oven. Bake for an additional 30–40 minutes, or until the potatoes are tender and the top is golden brown.
- Remove from the oven, garnish with the remaining thyme leaves, and serve immediately.
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A 5-star recipe, Sara…. it’s an absolute killer.
All others in my file will be dumped now!!
Do you add butter to the bottom if you’re cooking in the crockpot?
what to use in place of the Gryere cheese, in my area we don’t have that kind.
You could try Swiss or Jarlsberg
I can’t wait to try this. And I like your web site