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Crispy Brown Butter Scalloped Potatoes with Gruyère Crust

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A rich and nutty scalloped potato dish featuring browned butter and a crispy Gruyère cheese crust, perfect for holiday dinners or cozy meals.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and sliced thin (about 1/8 inch thick)
  • 6 tablespoons unsalted butter (85 grams), browned
  • 2 cups heavy cream (480 ml)
  • 1 ½ cups Gruyère cheese (150 grams), grated
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish to prevent sticking.
  2. Peel and slice the russet potatoes about 1/8 inch (3 mm) thick using a mandoline or sharp knife. Rinse the slices under cold water to remove excess starch, then pat dry with a clean kitchen towel or paper towels.
  3. In a large skillet over medium heat, melt 6 tablespoons (85 grams) of unsalted butter. Stir frequently until the butter foams and turns golden brown with a nutty aroma, about 3-4 minutes. Remove from heat immediately.
  4. Carefully pour 2 cups (480 ml) of heavy cream into the skillet with the browned butter. Add the minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and chopped fresh thyme if using. Warm gently over low heat for 2-3 minutes, stirring occasionally.
  5. Arrange a single layer of potato slices in the buttered baking dish. Sprinkle about ⅓ cup (50 grams) of grated Gruyère cheese over the layer. Pour a few spoonfuls of the browned butter cream mixture evenly over the potatoes. Repeat layering until all potatoes and cheese are used, finishing with a thick layer of Gruyère on top (reserve about ½ cup/75 grams for the final crust).
  6. Bake uncovered in the preheated oven for 45-55 minutes. Check at around 40 minutes; potatoes should be tender when pierced with a fork and the top golden brown and bubbly. If the crust browns too quickly, loosely tent with foil.
  7. Remove from oven and let rest for 10 minutes before serving.

Notes

Use thin, even potato slices for uniform cooking. Rinse slices to remove excess starch and prevent gumminess. Brown butter carefully to avoid burning. Let the dish rest before serving to set layers. If crust browns too fast, tent with foil. For dairy-free, substitute heavy cream with coconut milk and use dairy-free cheese.

Nutrition

Keywords: scalloped potatoes, brown butter, Gruyère, holiday side dish, cheesy potatoes, crispy crust, comfort food

Find it online: https://cooksybite.com/crispy-brown-butter-scalloped-potatoes-with-gruy-e-re-crust-recipe-for-perfect-holiday-sides/