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Gruyere Scalloped Potatoes


  • 4 medium leeks, thin sliced
  • 5 pounds (about 10 medium) russet potatoes, peeled and sliced ⅛-inch thick
  • 8 ounces Gruyere cheese, shredded (2 cups)
  • 1/4 cup unsalted butter
  • 4 medium garlic cloves, minced or pressed through a garlic press
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 1/4 cups chicken broth
  • 2 1/4 cups heavy cream

Prep Time:

30 minutes

Cook Time:

40 minutes



Rich & creamy scalloped potatoes are an excellent make-ahead choice for large family gatherings and pair well with almost any protein including ham, steak or roast beef, pork loin, turkey, or roast chicken.

Why Try? Scalloped potatoes are a great special occasion potato dish that transports easily. This recipe features rich Gruyere cheese and fresh leeks.

Foodie Byte: Use a mandolin to quickly cut the potatoes into perfect thin slices. Immediately place them in a large bowl and cover with the chicken broth and cream to keep the potatoes from discoloring.


  1. Preheat oven to 425°F.
  2. Melt butter in large Dutch oven over medium heat. When the foaming subsides, add leeks and cook, stirring occasionally, until soft, about 4 minutes.
  3. Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
  4. Add potatoes, broth and cream; heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 15 to 20 minutes.
  5. Transfer the mixture to a 13 x 9-inch baking dish. Sprinkle evenly with cheese. Bake until cream is bubbling around the edges and top is golden brown, about 15 minutes.
  6. Cool slightly before serving.

Nutritional Information

Calories 543, Carbohydrates 53g, Cholesterol 111mg, Fat 33g, Fat Calories 292, Fiber 5g, Protein 13g, Saturated Fat 20g, Sodium 709mg. Daily Values: Calcium 309.53mg 31%, Phos 277.76mg 28%, Copper 0.44mg 22%, Zinc 1.69mg 11%, Panto 1.49mg 15%, Biotin 2.68mcg 893%, Iodine 14.9mcg 10%, Magnesium 68.65mg 17%, Iron 1.62mg 9%, Vitamin B6 37%, Vitamin C 38%, Vitamin B12 8%, Vitamin D 6%, Vit E-a-Toco 4%, Vitamin A 35%. Percent Daily Values are based on a 2,000 calorie diet.