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Creamy Lemon Herb Scalloped Potatoes Recipe Easy Homemade Gruyère Crust

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A creamy and rich scalloped potatoes recipe brightened with lemon zest and fresh herbs, topped with a nutty Gruyère cheese crust. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups Gruyère cheese, grated
  • 2 tablespoons grated Parmesan cheese (optional)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with the melted butter, coating the bottom and sides to prevent sticking.
  2. Slice the potatoes thinly—about 1/8 inch (3 mm) thick. Pat the slices dry if they seem damp to avoid watery sauce.
  3. Prepare the cream sauce by whisking together heavy cream, milk, minced garlic, lemon zest, lemon juice, chopped thyme, rosemary, salt, and pepper until well combined.
  4. Arrange a single layer of potato slices on the bottom of the buttered dish, slightly overlapping. Pour about one-third of the cream sauce evenly over this layer. Repeat two more times until all potatoes and cream are used.
  5. Evenly sprinkle the grated Gruyère and Parmesan over the top layer of potatoes.
  6. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  7. Remove the foil and continue baking for another 25-30 minutes, or until the cheese crust is golden brown and bubbly and a knife inserted into the center slides in easily.
  8. Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken and layers to set.

Notes

Use a mandoline for uniform potato slices to ensure even cooking. If the top browns too quickly, tent loosely with foil. Let the dish rest before serving for cleaner slices and thicker sauce. Gruyère cheese is recommended for the best melt and flavor; Comté or Emmental can be used as substitutes. For a lighter sauce, substitute half-and-half for heavy cream. For dairy-free, use coconut cream and omit cheese crust or use plant-based cheese alternatives.

Nutrition

Keywords: scalloped potatoes, lemon herb potatoes, Gruyère crust, creamy potatoes, easy side dish, holiday side, comfort food

Find it online: https://flurpchef.com/creamy-lemon-herb-scalloped-potatoes-recipe-easy-homemade-gruy-e-re-crust/