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Creamy Scalloped Potatoes with Gruyere Cheese Easy No Roux Recipe

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A rich and comforting scalloped potato dish made creamy without a roux, featuring nutty Gruyere cheese and tender potato slices. Perfect for holiday dinners or cozy weeknight meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and sliced thinly (about 1/8 inch or 3 mm thick)
  • 1 ½ cups (150 g) shredded Gruyere cheese
  • 2 cups (480 ml) whole milk
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped or thinly sliced (optional)
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1 tablespoon butter or non-dairy butter, for greasing the baking dish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or non-dairy butter to avoid sticking.
  2. Peel and slice the potatoes thinly using a mandoline or sharp knife. Aim for about 1/8-inch (3 mm) thickness for even cooking. Set aside in a bowl of cold water to prevent browning while you prep the other ingredients.
  3. In a large bowl, whisk together the whole milk, minced garlic, chopped onion, salt (about 1 teaspoon), pepper (½ teaspoon), and fresh thyme if using. Stir in 1 cup (100 g) of shredded Gruyere cheese. This mixture will become the luscious sauce without needing a roux.
  4. Drain the potatoes well and pat dry with a clean towel to remove excess moisture. Arrange a layer of potato slices evenly on the bottom of the baking dish—overlapping slightly is fine.
  5. Pour about one-third of the milk-cheese mixture evenly over the potato layer. Sprinkle a light handful of the remaining shredded Gruyere over the top.
  6. Repeat layering two more times, finishing with a generous sprinkling of Gruyere on top for that golden crust.
  7. Cover the dish tightly with foil and place it in the oven. Bake for 45 minutes, then remove the foil and bake another 20-25 minutes until the top is bubbly and golden brown. The potatoes should be tender when pierced with a fork.
  8. Let the scalloped potatoes sit for about 10 minutes after baking to help the sauce thicken slightly and make it easier to serve.

Notes

If the top browns too quickly, loosely cover with foil again during baking. Stir the milk and cheese mixture well before pouring to ensure even cheese distribution. Allow the dish to rest after baking to thicken the sauce. Use a mandoline for uniform potato slices to ensure even cooking. For dairy-free versions, substitute Gruyere with sharp dairy-free cheese and use unsweetened almond or oat milk. This recipe is naturally gluten-free.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, no roux, easy side dish, holiday side, comfort food, cheesy potatoes

Find it online: https://twinkletaste.com/creamy-scalloped-potatoes-with-gruyere-cheese-easy-no-roux-recipe/