I like to make this scalloped potatoes recipe any time of the year. This crowd pleaser goes well with any holiday dish, anything off the grill, and the leftovers are just as delicious.
These yummy potatoes will go perfect with my Easter Ham. This rich and creamy potato dish bakes up in about an hour and is absolute cheesy goodness. I like to use Yukon Gold potatoes sliced into thin disks that I have already boiled tender for about 10 minutes.
The mixture of cheddar and Gruyere cheeses melt beautifully together and complement these golden potatoes without being overpowering.
The scalloped potatoes can be prepared ahead of time and stored in the oven until ready to cook. Just let the dish come to room temperature before putting in the oven.
Gruyere and Cheddar Scalloped Potatoes
- 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 plus 1/4 cup whole milk
- Freshly ground pepper to taste
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. Cover the potatoes with 1/2 cup cream-milk 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-milk mixture and sprinkle with pepper and nutmeg. Finally add the rest of cheddar and Gruyere cheese.
Bake for an hour or until the cheese is bubbly and brown on top.
Serves 10. Total time 1.5 hours.