Gruyere-Parmesan Scalloped Potatoes
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.
Equipment
- mamdolin
- 1 mandolin
- 1 cast iron skillet or casserole dish
Ingredients
- 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 Russet potatoes for Yokon gold
- You can substitute ham for bacon
- For a more cheesy flavor, sprinkle cheese between each layer of potatoes
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.