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Savory Herb-Crusted Scalloped Potatoes with Gruyere

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A comforting and elegant scalloped potato dish featuring a crispy herb crust and rich Gruyere cheese, perfect for weeknights or gatherings.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 2 cups (200g) Gruyere cheese, grated
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon onion powder (optional)
  • 1/4 cup (25g) Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking.
  2. Slice the potatoes thinly (about 1/8-inch or 3 mm thick) using a mandoline or sharp knife. Set aside in a bowl of cold water to prevent browning.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and starts to bubble but not brown.
  4. Slowly pour in the warmed milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
  5. Stir in 1 1/2 cups (150g) grated Gruyere cheese until melted and smooth. Season with salt, pepper, garlic, and onion powder. Remove from heat.
  6. Drain and pat dry the potato slices with a clean kitchen towel to remove excess moisture.
  7. Layer one-third of the potato slices in the baking dish. Pour one-third of the cheese sauce over them. Repeat layers two more times, finishing with sauce on top.
  8. In a small bowl, mix the remaining 1/2 cup (50g) Gruyere, Parmesan, chopped herbs, and remaining tablespoon of melted butter. Sprinkle evenly over the top layer.
  9. Bake uncovered for 50-60 minutes until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork. Tent loosely with foil if the crust browns too quickly.
  10. Let the scalloped potatoes rest for 10 minutes before serving to set up and meld flavors.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Warm the milk before adding to the roux to avoid lumps. Pat potatoes dry to prevent watery casserole. Tent with foil if the crust browns too quickly. Let the dish rest before serving for better texture.

Nutrition

Keywords: scalloped potatoes, Gruyere, herb crust, comfort food, easy recipe, cheesy potatoes, baked potatoes

Find it online: https://zorbmeal.com/savory-herb-crusted-scalloped-potatoes-with-gruyere-easy-recipe-for-perfect-comfort-food/