Gruyere-Parmesan Scalloped Potatoes

I have always loved scalloped potatoes and have tried several recipes, but nothing was quite right for me. This recipe strikes the perfect balance of potatoes, cheese, and, yes, bacon. So I created this recipe to touch the heart of a southern woman. 

The Story

I’ve always had a soft spot for scalloped potatoes—golden, cheesy, bubbling perfection in a casserole dish. I’ve tried every recipe under the sun: some were too dry, others too soupy, and one regrettable version tasted like wet cardboard with a cheese identity crisis.

But then I had an epiphany—a divine whisper from the South, if you will. I needed to stop following recipes and channel one. So, I rolled up my sleeves, ignored the calorie count, and did what any sensible person would do: I added Gruyère, a mountain of parmesan, and yes—bacon. Crispy, unapologetic, glorious bacon.

This wasn’t just a dish. This was a casserole that could win hearts, mend family feuds, and possibly get you proposed to at a church potluck. I created it with one goal in mind: to touch the soul of a southern woman. Or at least get a solid “Mmmhmm!” and a second helping. Mission accomplished.

Gruyere-Parmesan Scalloped Potatoes

Annette Law

These Gruyere Scalloped Potatoes are a definite.1ite crowd pleaser! Loads of glorious gruyere cheese melting into thinly sliced Yukon gold potatoes and covered in bacon and thyme.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Side Dish

Servings 4 people

Calories 621 kcal

Equipment

• mamdolin
• 1 mandolin
• 1 cast iron skillet or casserole dish

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Ingredients

  

1x2x3x1/2x

• ▢ ½ pound bacon cooked and roughly chopped
• ▢ 1 1/2 pounds Yukon gold potatoes rinsed and thinly sliced
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons butter thinly sliced
• ▢ 1 tsp kosher salt
• ▢ 1 tsp pepper
• ▢ 2 tbsp sprigs fresh thyme divided
• ▢ 3/4 cup Gruyere Cheese, shredded divided
• ▢ 3/4 cup Parmesan Cheese, shredded
• ▢ 1 cup heavy whipping cream

Instructions

 

• Preheat oven to 375°F.
• Cook bacon until crispy. (Place on cookie sheet and bake for 18-22 minutes at 415°F) Once cooled, chop into small pieces.
• Mix gruyere and parmesan cheeses together and set aside.
• Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice the potatoes right onto the cutting board. (not into a bowl) Set aside.
• Layer butter at bottom of cast iron (or oven-safe) skillet. (I used an 8-inch Staub pan)
• Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
• Remove thyme leaves from the stem. Use half on potatoes, reserve remaining for on top after done cooking.
• Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve½ cup of cheese for later), and chopped bacon.
• Pour cream over the top of the dish.
• Cover with foil and bake for 35 minutes.
• Remove dish from oven and remove foil. Add the final ½ cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and the top is golden brown.
• Remove from oven and add remaining thyme. Serve immediately.

Notes

• You can substitute ham for bacon
• For a more cheesy flavor, sprinkle cheese between each layer of potatoes

Nutrition

Serving: 1cupCalories: 621kcalCarbohydrates: 32gProtein: 12gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 120mgSodium: 1028mgPotassium: 893mgFiber: 4gSugar: 3gVitamin A: 1077IUVitamin C: 34mgCalcium: 67mgIron: 2mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword bacon, cheese, gruyere, parmesan, potatoes

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