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These Gruyère and cheddar scalloped potatoes are the ultimate comfort-food side dish. Thinly sliced Yukon Gold potatoes are layered with garlic, cream, and two cheeses that melt into a rich and bubbly casserole.
This easy potatoes au gratin recipe is perfect for holiday meals, dinner parties, or a cozy Sunday supper. The nutty flavor of Gruyère pairs beautifully with sharp cheddar to create a creamy potato dish that everyone loves. It bakes in about an hour and pairs beautifully with ham, roast lamb, steak, or grilled chicken.
If you’re looking for a crowd-pleasing potato casserole, this cheesy scalloped potato recipe never disappoints.
This potato dish bakes up in about an hour and is absolute cheesy goodness. I serve this dish for Christmas dinner with a Honeybaked Ham or at Easter with lamb. You just can’t go wrong because everyone loves potatoes!
Why You’ll Love This Recipe
- Perfect holiday side dish for Christmas, Easter, and Sunday dinners
- Rich and creamy texture from milk and cream
- Nutty flavor from Gruyère cheese
- Make-ahead friendly for easy entertaining
- Simple ingredients and easy prep
Ingredients for Gruyere Cheddar Scalloped Potatoes
- Yukon Gold potatoes
- Salt
- Garlic
- Gruyère cheese
- Mild cheddar cheese
- Heavy cream
- Whole milk
- Black pepper
- Nutmeg
Helpful Recipe Tips
Slice the potatoes evenly
Thin slices cook evenly and absorb the creamy sauce better.
Warm the cream and milk first
Adding warm liquid to the potatoes helps the dish bake more evenly.
Use Yukon Gold potatoes
Their naturally buttery flavor and creamy texture make them ideal for scalloped potatoes.
Let the dish rest before serving
Resting 10–15 minutes helps the sauce thicken.
The Secret to Creamy Gruyère Scalloped Potatoes
The key to perfect Gruyère scalloped potatoes is using the right combination of potatoes, cheese, and cream. When thin slices of potato bake slowly in cream and milk, they release starch that naturally thickens the sauce. The result is a rich and velvety potato casserole with layers that hold together beautifully when served.
Yukon Gold potatoes work especially well in this recipe. Their naturally buttery flavor complements the cheese and they hold their shape better than russet potatoes. Thin, even slices are important so the potatoes cook at the same rate and absorb the creamy sauce. A mandoline slicer makes quick work of this step and ensures consistent slices.
The cheese combination in this dish is what makes it truly special. Gruyère is a classic cheese used in potatoes au gratin because it melts smoothly and has a rich, nutty flavor. Adding mild cheddar creates a balance of flavors and gives the casserole that familiar cheesy comfort-food taste that everyone loves.
As the casserole bakes, the cream, cheese, and potatoes meld together into a bubbling dish with golden edges and a tender center. Allowing the scalloped potatoes to rest for about 10 minutes before serving helps the sauce thicken and makes it easier to slice neat portions.
This dish is a wonderful side for holiday meals, but it’s also simple enough for a weekend dinner. It pairs beautifully with baked ham, roast beef, grilled steak, or roasted chicken. Because it can be assembled ahead of time, it’s also a great choice for entertaining or family gatherings.
If you’re serving this recipe for a special occasion, you can easily double it to feed a crowd. The creamy layers of potatoes and cheese make it one of those classic comfort dishes that guests always come back for seconds.
Whether you call them scalloped potatoes or potatoes au gratin, this Gruyère and cheddar version is rich, creamy, and deeply satisfying — the kind of side dish that quickly becomes a family favorite.
Frequently Asked Questions
What is the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are traditionally baked with cream or milk, while potatoes au gratin include cheese layered between the potatoes.
Can I make scalloped potatoes ahead of time?
Yes. Assemble the dish up to one day ahead and refrigerate. Allow it to come to room temperature before baking.
What potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape and have a buttery flavor.
How do you reheat scalloped potatoes?
Cover with foil and reheat in a 325°F oven until warmed through, or microwave individual portions.
What goes well with au gratin potatoes with Gruyere?
This holiday potato casserole is an easy and simple holiday dinner side dish. It’s also great for weeknight dinners alongside a pork tenderloin or steak off the grill, and the leftovers are just as delicious.
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If you love this recipe, please leave a comment with a five-star rating. Be sure to follow HOME & PLATE on FACEBOOK | INSTAGRAM | PINTEREST for all the latest content, recipes and updates.
Easy Scalloped Potatoes with Gruyère and Cheddar (Holiday Favorite)
Ingredients
- 3 pound bag of Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
- 1 teaspoon salt
- 2-3 cloves of garlic, minced
- 2 cups Gruyere cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 3/4 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- Nutmeg
Instructions
- Preheat the oven to 350°F. On the stove top, place the potatoes, salt and garlic in a large pot and cover with water. Bring to a boil then reduce the heat to medium and cook for 8 to 10 minutes.
- Drain the potatoes and place half in a buttered dish. Heat the cream and milk on the stove top or microwave until just warm.
- Cover the potatoes with 1/2 cup cream mixture, a half cup of the cheddar cheese and one cup of the Gruyere cheese and sprinkle with salt, pepper and nutmeg.
- Then add the rest of the potatoes to the dish, the remaining 1/2 cup cream mixture, sprinkle with pepper and nutmeg. Finally add the rest of cheddar and Gruyere cheese.
- Bake the dish for one hour or until the cheese is bubbly and brown on top.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Love scalloped potatoes! These look awesome!
Thank you. They are definitely a crowd pleaser.
Flavored with gruyere and nutmeg, I can imagine how delicious and enjoyable this dish must be!
It’s delicious with Gruyere and perfect for that special meal. Thanks for visiting.
This looks like a great addition to our Easter Dinner. Thanks for sharing!
I love potatoes especially covered in a cheesy sauce that includes gruyere. These scalloped potatoes will make a perfect side dish for any meal.
I agree Kelly. No one can say no to cheesy potatoes 🙂
I LOVE au gratin potatoes! I need to try your recipe
The Gruyere cheese makes the difference in this casserole. Definitely give it a try!
I haven’t made potatoes au gratin in so long. This looks delicious!
Thanks Erika…it’s a classic that never goes out of tradition.
I haven’t had au gratin potatoes in so long. This recipe is just amazing and lobe how easy it was to make.
Thanks Tracy. It’s a favorite at our holiday table 🙂
Trying this for Thanksgiving 2020
I assume this is baked in a 9 x 13 dish? Or can I split between an 8 x 8 so I can take to my neighbors too?
You can absolutely split this recipe into two pans. Thanks for reaching out 🙂
Excellent flavor. However, as the dish cools down, the gruyere cheese gets a little oily.