Gruyere Scalloped Potatoes with Bacon
These Gruyere scalloped potatoes are a definite crowd pleaser! 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.
Servings: 12 servings
Calories: 513kcal
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.
Video
Nutrition
Serving: 1portion | Calories: 513kcal