Potato & Gruyere Casserole
Do you love creamy, cheesy Scalloped Potatoes, but without the work? Then try our easy, gluten-free, Potato & Gruyere Casserole. In this Potato and Gruyère casserole, we’ve added tender potatoes topped with a creamy sauce, Gruyère cheese, and smoked paprika. It’s a comforting, delicious side dish for the whole family to enjoy.
Potato & Gruyere Casserole… made Easier!
My family and friends often crave a delicious potato casserole from time to time. And, when it comes to potato casseroles, flavor and texture are most important. And the creamy sauce is the best part of this casserole.
This Potato and Gruyère Casserole is deliciously creamy and cheesy, offering the taste you love from traditional scalloped potatoes, without the effort and time required to thinly slice and layer all the components.
It’s also different from our Mom’s Best Mashed Potato Pie, and our Creamy Potato and Zucchini Au Gratin. There’s no need to mash the potatoes or add any breadcrumbs. In fact, this recipe does not contain any breadcrumbs, and you won’t miss them either
Instead, this recipe features Russet potatoes along with a few additional simple and flavorful ingredients, like a cream and cheese mixture. And, it’s baked with smoked paprika on top. It’s rich and loaded with flavor, and everyone will love this new version!
Quick Recipe Notes & Tips
- This recipe calls for 7 or 8 medium-sized potatoes. And, it will make enough to fit into a 9 x 13 casserole baking dish.
- Plus, as a side dish, it will feed a large family. Great for large gatherings and even game nights.
- Need a smaller casserole? You can cut the ingredients in half for a smaller-sized baking dish (an 8 x 8-inch) and make it for a serving of 4 people.
- Best of all, this recipe is an updated version of everyone’s favorite scalloped potatoes with all the same flavors, but without the work of layering all the components.
- Also, keep in mind this casserole is not a low-fat or low-carb recipe, but it will feed a family and satisfy hungry appetites, especially for families with busy schedules.
Ingredients You Will Need:
For this potato & gruyère casserole recipe, you will need the following ingredients:
- Russet Potatoes (about 8 medium-sized)
- Shredded Gruyere Cheese
- Parmigiano-Reggiano grated cheese
- Butter
- Heavy Cream
- Cornstarch (or GF flour)
- Salt
- Garlic Powder
- Cayenne Pepper
- Smoked Paprika
How To Make Potato & Gruyere Casserole?
Is this your first time making this potato & gruyère casserole? No worries, this recipe is straightforward. First, gather all your ingredients and place them on your counter. Next, grab your 9 x 13 baking dish and set it aside. Don’t forget, our full recipe card is located at the bottom. But first, let’s run through our easy-to-follow steps before you begin.
STEPS
- Step 1: Peel, cube the potatoes, and boil. Grab a large pot filled with water and toss 1 teaspoon into the water. Bring it to a boil. Toss in the potatoes and cook for about 10 to 12 minutes until fork-tender. Then drain in a colander.
2. Step 2: Meanwhile, prepare your 9 x 12 or 9 x 13 casserole dish. Butter the bottom and all sides of the casserole dish. Set it nearby. Take the softened boiled potatoes and transfer them to the buttered casserole dish. Spread them evenly.
3. Step 3: Make the cheese sauce. In a small sauce pot, on low heat, melt 1/2 stick of butter (4 Tbsp.), with 2 Tbsp. cornstarch or GF flour. Next, pour in 1 + 1/2 cups of whole milk and 1/2 cup heavy cream. Add a pinch of salt and some fresh black pepper. Simmer the sauce until it bubbles around the edges and the cream has slightly thickened.
Then, stir in 1/2 cup grated Parmesan cheese and 1 cup of shredded Gruyere Cheese (reserve the other cup to scatter on top before baking) until the cheese has melted into the sauce.
4. Step 4: Spread the cheese sauce over the potatoes. Next, pour the entire cheese sauce over the potatoes in the casserole. Spread the cheese sauce evenly over the potatoes with a spatula.
5. Final Step: Scatter on top with additional ingredients. Scatter on top of the cheese sauce with 1 cup of shredded Gruyere, the remaining (1/2 cup) of grated parmesan cheese, 1 teaspoon of garlic powder, some cayenne pepper, and 2 teaspoons of smoked paprika.
6. BAKE in a preheated oven 350°F. Bake uncovered for 15 to 25 minutes, until it bubbles around the edges. Toss with some freshly chopped chives or parsley on top as a garnish. Allow it to rest for a few minutes before serving.
To Serve
This cheesy potato casserole is a very rich and delicious side dish, and pairs well with a variety of entrees. We love serving it with roasted chicken, chicken cutlets, turkey cutlets, and even steaks. Pair it with some of our baked fish recipes, like our easy baked swordfish, and baked flounder filet oreganata.
Storing Leftovers
- Transfer any leftovers to a sealed container, and keep them chilled in the refrigerator. They will stay fresh for up to 3 days.
- You can easily reheat this casserole in the oven, in individual servings, and in the microwave for 1 minute, until it is warm.
A Delicious & Satisfying Side Dish
Potato & Gruyere Casserole will make a wonderful side dish for a family dinner. And it can be great for the holidays, too. It goes well with our Baked Crusted Cod, and Beef Tenderloin Roast. Your family and friends will enjoy the rich, creamy taste. Best of all, you will too – without all the work! Try this recipe and let us know!
ENJOY!
If you try our Potato & Gruyère Casserole recipe, let us know and leave a comment with a star rating! Have fun, snap a photo, and hashtag it on Instagram @2sistersrecipes and Pinterest. We’d love to see what you cook!
More Delicious Casseroles You’ll Love!
- Baked Cheesy Cauliflower Casserole
- Green Bean Creamy Casserole
- Eggplant Manicotti Casserole
- Butternut Sweet Potato Casserole
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Potato & Gruyere Casserole
Potato & Gruyère Casserole is deliciously creamy and cheesy, offering the taste you love from traditional scalloped potatoes, but with less effort and time it takes to make. Makes a wonderful side dish, your family will love!
Ingredients
- 8 medium-sized Russet potatoes
- 4 Tbsp. unsalted butter
- 2 Tbsp. cornstarch (or GF flour)
- 1 cup of whole milk
- 1 cup heavy cream
- 3/4 tsp. of salt
- 2 cups shredded Gruyere cheese - divided
- 1 cup grated Parmigiano-Reggiano cheese - divided
- 1 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 2 tsp. smoked paprika (and extra, if needed for the top)
Instructions
Step 1: Peel, cube the potatoes, and boil. Grab a large pot filled with water and toss 1 teaspoon into the water. Bring it to a boil. Toss in the potatoes and cook for about 10 to 12 minutes until fork-tender. Then drain in a colander.
Step 2: Meanwhile, prepare your 9 x 12 or 9 x 13 casserole dish. Butter the bottom and all sides of the casserole dish. Set it nearby. Take the softened boiled potatoes and transfer them to the buttered casserole dish. Spread them evenly.
3rd Step: Make the cheese sauce. In a small sauce pot, on low heat, melt 1/2 stick of butter (4 Tbsp.), with 2 Tbsp. cornstarch or GF flour. Next, pour in 1 + 1/2 cups of whole milk and 1/2 cup heavy cream. Add a pinch of salt and some fresh black pepper. Simmer the sauce until it bubbles around the edges and the cream has slightly thickened.
Then, stir in 1/2 cup grated Parmesan cheese and 1 cup of shredded Gruyere Cheese (reserve the other cup to scatter on top before baking) until the cheese has melted into the sauce. Turn off the heat.
Step 4: Spread the cheese sauce over the potatoes. Next, pour the entire cheese sauce over the potatoes in the casserole. Spread the cheese sauce evenly over the potatoes with a spatula.
Final Step: Scatter on top with additional ingredients. Scatter on top of the cheese sauce with 1 cup of shredded Gruyere, the remaining (1/2 cup) of grated parmesan cheese, 1 teaspoon of garlic powder, some cayenne pepper, and 2 teaspoons of smoked paprika.
BAKE in a preheated oven 350°F. Bake uncovered for 15 to 25 minutes, until it bubbles around the edges. Toss with some freshly chopped chives or parsley on top as a garnish. Allow it to rest for a few minutes before serving.
Notes
- This recipe calls for 8 medium-sized potatoes. And, it will make enough to fit into a 9 x 13 casserole baking dish.
- Plus, this recipe, as a side dish, will feed a large family. Great for large gatherings and even game nights.
- Need a smaller casserole? You can cut the ingredients in half for a smaller-sized baking dish (an 8 x 8-inch) and make it for a serving of 4 people.
- Best of all, this recipe is an updated version of everyone's favorite scalloped potatoes with all the same flavors, but without the work of layering all the components.
- Also, keep in mind this casserole is not a low-fat or low-carb recipe, but it will feed a family and satisfy hungry appetites, especially for families with busy schedules.
Happy Cooking & Baking! 🙂
Thanks for stopping by… xo anna and liz
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