Name: Gruyère Scalloped Potatoes with Crispy Shallots
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 2 lbs Yukon gold or russet potatoes, thinly sliced; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup whole milk; 2 cups Gruyère cheese, shredded (divided); 1 tsp salt; 1/2 tsp black pepper; 1 tsp fresh thyme leaves (optional); For the crispy shallots:; 2–3 shallots, thinly sliced; 1/4 cup all-purpose flour; 1/2 tsp salt; Vegetable oil (for frying)

Jump to Recipe·Leave a Review

Gruyère scalloped potatoes with crispy shallots are a rich and indulgent side dish that brings together thinly sliced potatoes layered in a creamy Gruyère cheese sauce, finished with golden, crispy shallots on top. It’s the kind of dish I turn to when I want something luxurious and comforting—perfect for holiday meals, dinner parties, or any time I want to impress.

Why You’ll Love This Recipe

I love how this dish transforms simple potatoes into something elegant and flavorful. The Gruyère cheese adds a nutty, savory richness that melts beautifully into the cream, and the crispy shallots on top give every bite a crunch that perfectly balances the creamy layers below. It’s a show-stopping side that feels fancy but comes together with just a few quality ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes, thinly sliced
Unsalted butter
Garlic, minced
Heavy cream
Whole milk
Gruyère cheese, shredded
Salt
Black pepper
Fresh thyme (optional)

For the crispy shallots:

Shallots, thinly sliced
All-purpose flour
Salt
Vegetable oil (for frying)

Directions

I start by preheating the oven and greasing a baking dish with butter.
In a saucepan, I melt butter and sauté the garlic until fragrant. I pour in the cream and milk, season with salt and pepper, and stir in half the Gruyère until melted.
I layer half the potatoes in the dish, pour over half the cheese sauce, then repeat with the remaining potatoes and sauce.
I sprinkle the remaining Gruyère on top and bake the dish covered for 40 minutes, then uncovered for 15–20 minutes until golden and bubbly.
While it bakes, I toss the sliced shallots in flour and salt, then fry them in hot oil until crisp and golden.
Once the potatoes are done, I let them rest for a few minutes before topping with the crispy shallots and a few thyme leaves for garnish.

Servings and timing

This recipe serves about 6–8 as a side dish. It takes around 20 minutes to prep and 1 hour to bake, plus a few minutes to fry the shallots. I usually plan for about 1 hour and 20 minutes from start to finish.

Variations

Sometimes I mix in a bit of Parmesan or white cheddar for extra depth. For a more herb-forward flavor, I’ve added rosemary or sage to the cream sauce. I’ve also used sweet potatoes or a mix of root vegetables for a colorful twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F until warmed through, or microwave individual portions. I usually re-crisp the shallots separately or add a fresh batch if I have time.

FAQs

Can I make this ahead of time?

Yes, I often assemble the dish (without baking) a day ahead and store it covered in the fridge. When I’m ready to serve, I let it come to room temperature and then bake as directed.

What’s the best way to slice the potatoes?

I use a mandoline for even, thin slices. It helps the potatoes cook evenly and gives the dish that perfect scalloped texture.

Can I use a different cheese?

Yes, I’ve swapped Gruyère with sharp white cheddar, Emmental, or Fontina. Just make sure it melts well and has a bold flavor.

Do I have to fry the shallots?

No, but I highly recommend it. The crispy shallots add texture and flavor that really elevate the dish. I’ve also used store-bought crispy onions in a pinch.

Is this dish gluten-free?

It can be! I skip flour in the sauce and use cornstarch to thicken if needed. For the shallots, I use a gluten-free flour blend or simply roast them for a crunchier topping without frying.

Conclusion

Gruyère scalloped potatoes with crispy shallots are everything I want in a side dish—rich, cheesy, and layered with texture and flavor. Whether I’m serving them at a holiday table or alongside a simple roast chicken, they always bring a touch of elegance and a whole lot of comfort to the meal.