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Martha Stewart-Inspired Gruyère Scalloped Potatoes

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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart Gruyère scalloped potatoes, scalloped potatoes, Gruyère potatoes, cheesy potatoes, potato side dish, holiday side dish, creamy potatoes, baked potatoes, Gruyère cheese, scalloped potato recipe

Find it online: https://marthadishes.com/martha-stewart-gruyere-scalloped-potatoes-recipe/