Gruyere Scalloped Potatoes with Bacon
These Gruyere scalloped potatoes are a definite crowd pleaser!
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Side Dish
Cuisine: American
Keyword: GRUYERE SCALLOPED POTATOES
Servings: 12 servings
Author: Amanda Rettke-iamhomesteader.com
- 1 pound thick-cut bacon, cooked and roughly chopped
- 3 pounds yukon gold potatoes, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 4 sprigs fresh thyme, divided
- 2 ½ cups (10 ounces) Gruyere cheese, shredded, divided
- 1 ½ cups (298 g) heavy cream
Preheat oven to 375°F.
Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice right onto the cutting board. Set aside.
Layer butter at bottom of cast iron pan.
Carefully set the potato slices (trying to keep the shape of the potato together) on top of the butter.
Remove thyme leaves from stem. Use half on potatoes, reserve remaining for on top after done cooking.
Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve ½ cup of cheese for later), and chopped bacon.
Pour cream over the top of the dish.
Cover with foil and bake for 35 minutes.
Remove dish from oven and remove foil. Add the final ½ cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and top is golden brown.
Remove from oven and add remaining thyme. Serve immediately.