You might think you don’t like potatoes, but put them in a cheesy, savory casserole like these smoked gruyere scalloped potatoes with leeks and you’ll change your mind.
What is Gruyere Cheese?
Gruyère is a semi-hard Swiss cheese that’s sweet with a touch of salt. Its flavor deepens with age: young gruyère is creamy and nutty, while an older wheel becomes more complex, earthy and assertive. Well-aged gruyère (several months old) can develop tiny cracks that give a slightly grainy texture.
These smoked gruyere scalloped potatoes with leeks are the kind of dish that looks impressive but is surprisingly simple to make. What sets this recipe apart is the method: thin, uniform slices and gentle simmering in cream take the guesswork out of baking so you don’t end up with undercooked slices in the casserole.
To avoid uneven doneness, slice the potatoes 1/8″ thick—thicker slices risk uneven cooking, thinner slices turn to mush. Simmering the potatoes in heavy cream and milk until just tender lets the starches thicken the sauce naturally, so there’s no need for a roux. The smoked gruyère brings a sophisticated, smoky note that makes these scalloped potatoes feel special without extra fuss.
If you love garlic, rub the buttered casserole dish with half a clove before layering the potatoes — it adds a subtle background note that complements the leeks and cheese.
Can Scalloped Potatoes be Made Ahead?
Yes. Assemble the dish up to the point of baking, cover tightly and refrigerate for up to two days. When you’re ready to bake, remove from the fridge and proceed with baking as directed, adding a few extra minutes if the casserole is cold.
Growing up, scalloped potatoes often meant shortcuts: canned soup or boxed mixes. From-scratch is worth the extra few steps — the texture and flavor are so much better. Simmering the potatoes in cream until they begin to tenderize shortens the oven time and ensures a consistent result.
How Long Will Scalloped Potatoes Keep?
Store cooked scalloped potatoes in shallow airtight containers in the refrigerator. Properly stored, they will keep for 3 to 5 days. Reheat gently in the oven for best texture.
More Irresistible Potato Recipes
- Smoky Steak and Potato Recipe
- Herb and Garlic Roasted Potatoes
- Loaded Twice Baked Potatoes
- Oven Baked Potatoes with Crispy Skins
- Potato Salad
- Instant Pot Green Beans and Potatoes
- Potato Casserole
- Funeral Potatoes
Smoked Gruyere Scalloped Potatoes with Leeks
Smoked Gruyere Scalloped Potatoes with Leeks
Ingredients
- 1 Leek
- 6-7 Medium Russet Potatoes
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic, minced
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Whole Milk
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- Fresh Black Pepper
- 1/8 teaspoon Nutmeg, freshly grated
- 8 Ounce Block Smoked Gruyere, finely shredded
- 1/3 Cup Dubliner Cheese, found in the gourmet cheese section or Costco
Instructions
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See Notes
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Preheat the oven to 350°F (175°C).
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Butter a 12-cup or 7×12″ casserole dish.
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Trim the root and dark green parts from the leek. Slice the white and light green portion into thin rings and place in a bowl of cold water. Swish to remove any grit, then lift the leeks out and pat dry.
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Peel the potatoes and keep them submerged in cold water to prevent browning. Using a mandolin or food processor, slice the potatoes 1/8″ thick.
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Heat the olive oil in a heavy-bottomed pot over medium heat. Add the leeks and sauté until translucent, about 3 minutes. Stir in the garlic and cook one more minute.
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Add the potatoes, heavy cream, milk, and bay leaf. Simmer for about 15 minutes or until the potatoes begin to soften and the cream starts to thicken. Remove from heat and discard the bay leaf.
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Arrange half of the potato slices in overlapping concentric circles in the prepared dish. Season with half the salt, pepper and half the nutmeg, and sprinkle with one-third of the cheese mixture (smoked gruyere + Dubliner).
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Repeat with the remaining potatoes, pour any leftover cream over the top, then finish with the remaining seasonings and cheeses.
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Bake at 350°F for about 20 minutes, or until the cheese is bubbling and the potatoes are tender. Let rest 5 minutes before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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