These Scalloped Potatoes are creamy, cheesy, and a true holiday classic. Thinly sliced Yukon Gold potatoes are layered with rich Gruyère and Parmesan, then baked in a velvety cream sauce until bubbly and golden. With a subtle nutty flavor from the Gruyère, this dish is a must-have side for Thanksgiving and Christmas dinners.

Why You’ll Love This Recipe :

• Creamy, cheesy comfort food

• Perfect holiday side dish

• Rich flavor with simple ingredients

• Feeds a crowd easily

Equipment :

• 9 × 13-inch baking dish

• Cooking spray

• Sharp knife or mandoline

• Cutting board

• Measuring cups

• Aluminum foil

• Oven

Ingredients :

• 2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick

• Salt and freshly ground black pepper, to taste

• 2 1/2 cups shredded Gruyère cheese

• 1/2 cup grated Parmesan cheese

• 3 tablespoons unsalted butter, cut into small pieces

• 2 1/2 cups half-and-half

• Fresh thyme, chopped (for garnish)

Instructions :

1. Preheat the oven to 350°F and lightly grease a 9 × 13-inch baking dish with cooking spray.

2. Arrange an even layer of sliced potatoes in the bottom of the dish. Season with salt and pepper.

3. Sprinkle with half of the Gruyère cheese and half of the Parmesan cheese. Dot with half of the butter.

4. Add the remaining potatoes in an even layer. Pour the half-and-half evenly over the potatoes.

5. Top with the remaining Gruyère, Parmesan, and butter pieces.

6. Cover the dish with aluminum foil and bake for 30 minutes.

7. Remove the foil and bake for an additional 10 minutes, until bubbling and golden brown on top.

8. Let rest for 10–15 minutes to allow the sauce to thicken.

9. Sprinkle with chopped thyme before serving.

Tips & Notes :

• Slice the potatoes evenly for consistent cooking.

• Let the dish rest before serving so the sauce thickens properly.

• Gruyère can be substituted with Swiss cheese if needed.

Storage & Make-Ahead :

• Make-Ahead: Assemble up to 1 day ahead and refrigerate before baking.

• Fridge: Store leftovers covered for up to 3 days.

• Freezer: Not recommended due to cream sauce.

• Reheat: Warm in the oven at 350°F until heated through.

Serving Suggestions :

• Serve alongside roast turkey or ham

• Pair with green vegetables or salad

• Add to a holiday buffet or family dinner

Frequently Asked Questions

Q1: Can I use a different type of potato?
A1: Yes, russet potatoes work, but Yukon Golds give a creamier texture.

Q2: Can I make this dish ahead of time?
A2: Yes, assemble ahead and bake just before serving.

Q3: Why are my scalloped potatoes watery?
A3: Letting them rest after baking allows the sauce to thicken properly.