Cheesy Scalloped Potatoes with Fontina and Gruyère Recipe

Introduction

These Cheesy Scalloped Potatoes with Fontina and Gruyere are the ultimate comfort side dish, layered with creamy cheeses and tender potatoes. They bring a rich, garlicky flavor that makes every bite unforgettable. Perfect for special occasions or a cozy family meal.

Ingredients

• 1 1/2 cups grated mild Gruyere cheese
• 1/2 cup grated medium Gruyere cheese (optional)
• 1 cup grated Fontina cheese
• 1/4 cup grated Parmesan Reggiano cheese
• 4-5 Yukon gold potatoes, peeled and sliced thin
• 1 cup milk
• 2 tablespoons melted butter
• 2 cloves fresh garlic, minced
• Salt & pepper to taste

Instructions

1. Step 1: Preheat oven to 425°F. Use an 8×8 baking dish or a similar size.
2. Step 2: Layer an even layer of sliced potatoes on the bottom of the dish, slightly overlapping edges. Sprinkle salt and pepper on top. Add a handful of mild Gruyere cheese, then a small handful of medium Gruyere cheese (if using), and a handful of Fontina cheese.
3. Step 3: Repeat this layering, then drizzle 1 tablespoon melted butter over the second layer. (Only two layers will have drizzled butter.)
4. Step 4: Continue alternating layers with cheese and potatoes until the baking dish is filled, not exceeding the rim. Finish by sprinkling Parmesan Reggiano cheese on top.
5. Step 5: In a small saucepan, bring the milk to a simmer over medium heat. Remove from heat, add minced garlic, and stir.
6. Step 6: Pour the hot milk evenly over the layered potatoes and cheese.
7. Step 7: Bake uncovered at 425°F for 40 minutes, or until the top is golden brown and potatoes are tender.

Tips & Variations

• For a larger crowd, use a 9×13 baking dish, adding extra potatoes and cheese as needed.
• Swap Yukon gold potatoes for Russets if you prefer a fluffier texture.
• Add a pinch of nutmeg to the milk for a warm, aromatic touch.
• Try substituting Fontina with mozzarella for a milder flavor and gooier texture.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the top crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can assemble the dish a few hours before baking. Cover and refrigerate, then bake as directed when ready. You may need to add a few extra minutes to the baking time.

What if I don’t have Gruyere or Fontina cheese?

You can substitute with other melting cheeses like Emmental, Gouda, or mozzarella. While the flavor will differ, the dish will still be deliciously cheesy and creamy.

Cheesy Scalloped Potatoes with Fontina and Gruyère Recipe

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★★★★★

4.6 from 75 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Cheesy Scalloped Potatoes recipe combines creamy Yukon Gold potatoes with a luxurious blend of mild and medium Gruyere, Fontina, and Parmesan Reggiano cheeses, accented by a hint of fresh garlic. Baked until golden and bubbly, this casserole is the ultimate comfort side dish, perfect for holiday dinners or any cozy meal.

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Ingredients

Scale 1x2x3x

Cheese Mix

• 1 1/2 cups grated mild Gruyere cheese
• 1/2 cup grated medium Gruyere cheese (optional)
• 1 cup grated Fontina cheese
• 1/4 cup grated Parmesan Reggiano cheese

Potatoes and Other Ingredients

• 4–5 Yukon Gold potatoes, peeled and sliced thin
• 1 cup milk
• 2 tablespoons melted butter
• 2 cloves fresh garlic, minced
• Salt & pepper to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) and prepare an 8×8 inch baking dish or similar size for layering your potatoes and cheese.
2. First Potato Layer: Arrange an even layer of thinly sliced potatoes at the bottom of the baking dish, slightly overlapping the edges. Sprinkle with salt and pepper. Then evenly distribute a handful of mild Gruyere cheese, followed by some medium Gruyere (if using), and a handful of Fontina cheese.
3. Second Potato Layer With Butter: Repeat the layering as before: potatoes, salt, pepper, mild Gruyere, optional medium Gruyere, and Fontina. Drizzle 1 tablespoon of melted butter evenly over this layer to ensure richness.
4. Continue Layering: Repeat the layering process (as in steps 2 and 3) until the dish is filled just to the rim. Only the second layer and one additional layer receive drizzled butter; others do not.
5. Top with Parmesan: After finishing the layers, sprinkle the grated Parmesan Reggiano generously over the top for a golden finish.
6. Prepare Garlic Milk: In a small saucepan, bring the milk to a gentle simmer until steam rises, then remove from heat. Stir in minced garlic thoroughly to infuse flavor into the milk.
7. Pour Milk Over Potatoes: Carefully pour the hot garlic-infused milk over the layered potatoes and cheese in the baking dish, ensuring it distributes evenly.
8. Bake: Place the baking dish in the preheated oven and bake for 40 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

Notes

• You can use a 9×13 baking dish if preferred, but you may need additional potatoes and cheese to fill the larger size.
• Use a mandoline slicer or a sharp knife to ensure uniformly thin potato slices for even cooking.
• For extra creaminess, you can substitute whole milk with half-and-half or add a splash of heavy cream.
• The medium Gruyere cheese is optional but contributes a richer flavor profile.
• Allow the dish to rest for 5-10 minutes after baking for easier serving and better layered texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French-American

Keywords: scalloped potatoes, cheesy potatoes, au gratin potatoes, Gruyere cheese, Fontina cheese, comfort food, holiday side dish, potato casserole, cheesy side dish