Martha Stewart Gruyère Scalloped Potatoes Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart gruyère scalloped potatoes are the kind of side dish that quietly steals the show at the table. Thin slices of potato and sweet onion bake in a silky cream sauce loaded with nutty Gruyère, so every forkful is tender, rich, and deeply savory. The top browns into a crisp, cheesy crust while the layers underneath stay soft and creamy. This version is inspired by Martha Stewart’s classic entertaining style, built for holiday spreads and big family dinners. It looks impressive on the table but comes together with basic pantry ingredients and one saucepan.

From start to finish you need about 95 minutes, with only 20 minutes of that hands-on. The method is straightforward: make a quick cream sauce, layer everything in the pan, and let the oven do the work. It fits a weeknight roast just as well as a holiday feast or a potluck where you want a dependable, crowd-pleasing dish.

Why This Martha Stewart Gruyère Scalloped Potatoes Works

The sauce is where this dish earns its richness. Cooking the flour into the butter and onion for a full minute before adding the dairy keeps the finished sauce smooth instead of pasty. Whisking the milk and cream in gradually gives you a sauce that thickens evenly and coats the back of a spoon.

Gruyère does most of the heavy lifting on flavor, with Parmesan added for a sharper edge on top. Slicing the potatoes a uniform 1/8-inch thick is the other key: even slices cook at the same rate, so no layer turns out crunchy while another goes to mush.

What You’ll Love About It

• Make-ahead friendly — Assemble it a day ahead and bake when you’re ready.
• Deep cheesy flavor — Gruyère and Parmesan bring nutty, savory richness.
• Crowd-sized pan — One 9×13-inch dish feeds eight people generously.
• Golden crust — The uncovered finish gives you a browned, bubbling top.

Ingredients

These amounts fill a 9×13-inch baking dish and serve eight as a side.

• 3 pounds (1.36kg) russet potatoes — peeled and sliced 1/8-inch thick
• 1 medium yellow onion — thinly sliced
• 3 tablespoons (43g) unsalted butter
• 3 tablespoons (23g) all-purpose flour
• 1 1/2 cups (360ml) whole milk — whole milk gives the creamiest sauce
• 1 1/2 cups (360ml) heavy cream
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg — a small amount rounds out the cream sauce
• 2 cups (226g) shredded Gruyère cheese — divided
• 1/2 cup (50g) grated Parmesan cheese

Equipment

• 9×13-inch (23x33cm) baking dish — a deep ceramic or glass dish works well
• Mandoline or sharp chef’s knife — for even 1/8-inch potato slices
• Medium saucepan — heavy-bottomed is best for the sauce
• Whisk — for a lump-free cream sauce
• Slotted spoon — for layering the onion without dragging sauce
• Aluminum foil — to cover the dish during the first bake

How to Make Martha Stewart Gruyère Scalloped Potatoes

Step 1: Prep the Oven and Potatoes

Preheat the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. Peel and slice the potatoes 1/8-inch thick with a mandoline or a sharp knife. Keep the slices in a bowl of cold water as you go to stop them browning, then drain and pat them dry before layering.

Step 2: Soften the Onion

Melt 3 tablespoons (43g) butter in a medium saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Keep the heat gentle and don’t let the onion brown, or the sauce will pick up a toasted flavor.

Step 3: Build the Cream Sauce

Stir in 3 tablespoons (23g) flour and cook for 1 minute, until the mixture is bubbly and golden. Gradually whisk in 1 1/2 cups (360ml) milk and 1 1/2 cups (360ml) heavy cream. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. Add the liquid in a slow stream so no lumps form.

Step 4: Melt in the Cheese

Take the pan off the heat and stir in 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1 1/2 cups (170g) of the Gruyère until melted. Taste and adjust the seasoning; the sauce should be well seasoned but not overly salty, since the Parmesan adds more salt later.

Step 5: Layer the Dish

Spread one-third of the potato slices in the prepared dish, overlapping them slightly. Top with half of the onion from the sauce, lifted out with a slotted spoon so the sauce stays behind, then ladle one-third of the sauce over the top. Repeat the layers once more, then finish with the remaining potatoes and sauce, spreading everything to cover evenly.

Step 6: Add the Topping and Bake Covered

Sprinkle the remaining 1/2 cup (57g) Gruyère and the 1/2 cup (50g) Parmesan evenly over the top. Cover the dish tightly with foil and bake for 45 minutes. The foil traps steam so the potatoes cook through without the top drying out.

Step 7: Brown and Rest

Remove the foil and continue baking until the potatoes are tender when pierced with a knife and the top is golden and bubbling, about 25 to 30 minutes more. If the top browns faster than the potatoes soften, lay the foil back on loosely. Let the dish stand 10 minutes before serving so the sauce sets up.

Step 8: Make It Ahead

To get ahead, assemble the dish through step 5, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time to account for the cold start.

What to Serve With It

These potatoes pair well with roast chicken, sliced smoked turkey breast, or a simple beef roast, since the creamy sauce soaks up nicely next to roasted meat. A crisp green salad or steamed green beans cuts through the richness. For a holiday table, they sit happily beside cranberry sauce and dinner rolls.

Tips for the Best Results

Slice the potatoes as evenly as you can; a mandoline makes quick work of it and keeps the layers cooking at the same rate. Pat the slices very dry before layering so the sauce doesn’t turn watery. Let the dish rest the full 10 minutes after baking so the layers hold together when you cut into them.

Easy Variations

• Swap the cheese — Use 2 cups (226g) sharp white cheddar in place of Gruyère.
• Add fresh herbs — Stir 1 tablespoon chopped thyme into the sauce before layering.
• Go lighter on cream — Replace the heavy cream with 1 1/2 cups (360ml) whole milk for a leaner sauce.
• Try sweet potatoes — Use 3 pounds (1.36kg) sweet potatoes for a sweeter, softer take.

Storing and Reheating

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 4 days. Freezing isn’t recommended because the potatoes turn watery on thawing. Reheat covered with foil in a 350°F (175°C) oven for 15 to 20 minutes, until it reaches 165°F (74°C) in the center; individual portions take 1 to 2 minutes on high in the microwave.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and brands.

FAQs

Can I make this Martha Stewart gruyère scalloped potatoes recipe ahead of time?

Yes. Assemble the dish through the layering step, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time when you bake it straight from the fridge.

Can I use a different cheese?

Sharp white cheddar, Comté, or a Swiss-style cheese all melt well and bring a similar nutty flavor. Keep the total at 2 cups (226g) so the sauce stays balanced.

How do I know when the potatoes are done?

A knife should slide through the center layers with no resistance, and the top should be golden and bubbling at the edges. If the top browns before the potatoes soften, cover the dish loosely with foil.

Why did my sauce turn out grainy?

Usually the heat was too high or the cheese went in while the sauce was still boiling. Take the pan off the heat before stirring in the Gruyère and whisk gently until it melts smoothly.

Martha Stewart-Inspired Gruyère Scalloped Potatoes

Print Recipe

Creamy, cheesy scalloped potatoes inspired by Martha Stewart’s classic entertaining style. Tender layers of thinly sliced potatoes and sweet onion are bathed in a silky Gruyère-infused cream sauce, then baked until golden and bubbling. The result is a luxurious side dish with a nutty, rich flavor and a beautifully browned crust.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 75
• Total Time: 95
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) russet potatoes, peeled and sliced 1/8-inch thick
• 1 medium yellow onion, thinly sliced
• 3 tablespoons (43g) unsalted butter
• 3 tablespoons (23g) all-purpose flour
• 1 1/2 cups (360ml) whole milk
• 1 1/2 cups (360ml) heavy cream
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 cups (226g) shredded Gruyère cheese, divided
• 1/2 cup (50g) grated Parmesan cheese

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish. Peel and slice potatoes 1/8-inch thick using a mandoline or sharp knife; keep slices in a bowl of cold water to prevent browning, then drain and pat dry before using.
2. In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let it brown.
3. Stir in flour and cook for 1 minute, until the mixture is bubbly and golden. Gradually whisk in milk and cream; cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
4. Remove from heat and stir in salt, pepper, nutmeg, and 1 1/2 cups (170g) of the Gruyère until melted. Taste and adjust seasoning; the sauce should be well seasoned but not overly salty.
5. Spread one-third of the potato slices in the prepared baking dish, overlapping slightly. Top with half of the onion mixture from the sauce (use a slotted spoon to leave sauce behind), then ladle one-third of the sauce over. Repeat layers once more, then finish with remaining potatoes and sauce, spreading to cover evenly.
6. Sprinkle the remaining 1/2 cup (57g) Gruyère and the Parmesan evenly over the top. Cover tightly with foil and bake for 45 minutes.
7. Remove foil and continue baking until potatoes are tender when pierced with a knife and the top is golden and bubbly, about 25 to 30 minutes more. Let stand 10 minutes before serving.
8. For a make-ahead option, assemble through step 5, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the potatoes become watery. Make-ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate; increase covered baking time by 10 minutes. Reheating: Cover with foil and reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave individual portions on high for 1-2 minutes.

Nutrition

• Calories: 420
• Sugar: 4g
• Sodium: 640mg
• Saturated Fat: 17g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 95mg

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