Gruyère Scalloped Potatoes with Truffle Oil
Creamy, cheesy potatoes baked with a hint of truffle for an indulgent yet simple side dish. This french-inspired quick meals ready in about 95 minutes layers whole milk, heavy cream, grated Gruyère cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs peeled and thinly sliced russet potatoes
- 1.5 cups whole milk
- 1 cup heavy cream
- 1.5 cups grated Gruyère cheese
- 1 tbsp chopped fresh thyme
- 1 tsp garlic powder
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp truffle oil
Instructions
- Step 1: Preheat oven to 375°F. Thinly slice 3 lbs peeled russet potatoes into 1/8-inch rounds using a mandoline or sharp knife.
- Step 2: In a medium bowl, whisk together 1.5 cups whole milk, 1 cup heavy cream, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder until smooth.
- Step 3: In a 9x13-inch baking dish, layer half the potatoes, then pour 2/3 of the milk mixture over them. Sprinkle with 1/2 cup grated Gruyère cheese and 1 tbsp chopped fresh thyme.
- Step 4: Repeat layers with remaining potatoes, milk mixture, and 1/2 cup Gruyère cheese. Top with the final 1/2 cup Gruyère and remaining thyme.
- Step 5: Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake uncovered for 20-25 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.
- Step 6: Let rest for 15 minutes, then drizzle with 1 tbsp truffle oil before serving to enhance the aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gruyère Scalloped Potatoes with Truffle Oil take to make?
Total time is about 95 minutes (25 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gruyère Scalloped Potatoes with Truffle Oil?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gruyère Scalloped Potatoes with Truffle Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gruyère Scalloped Potatoes with Truffle Oil for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gruyère Scalloped Potatoes with Truffle Oil?
French quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
