Melt in Your Mouth Gruyere and Cheddar Scalloped Potatoes

This recipe for Melt in Your Mouth Gruyere and Cheddar Scalloped Potatoes is a perfect side for beef, chicken, or pork. It is creamy and good! Everyone in my family loves this recipe. You can prep it ahead of time and refrigerate it for the next day as well. Just make sure to cool it down to room temperature before refrigerating. If you want an extra burst of flavor, you can add in crumbled bacon or chives. You can also change out the cheese if you do not like Gruyere or you local store does not carry it. 

For this recipe, you will need the following ingredients:


2 tbsp extra virgin olive oil
2 onions medium, finely diced
4 tbsp unsalted butter
4 tbsp all purpose flour
3 cups 2% milk
3 lbs Russet potatoes thinly sliced-I like to use a food processor for this step)
6 oz Gruyere cheese, grated (you can substitute any cheese if you cannot find this in your local store)

6 oz Sharp Cheddar cheese
salt and pepper to taste


1. Preheat oven to 350 degrees F. 

2. Lightly grease a 9x13 or a deep 9x9 baking dish.

3. Add olive oil and butter to a medium skillet and heat over medium heat. Add the onions, salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions are transparent in color. 

4. Sprinkle flour on top of cooked onion mixture and whisk to form a roux. Cook for 2 minutes.

5. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.

6. Layer half of the potatoes, half the cheese, and half the onion sauce, in the prepared baking dish. Repeat with second layer.

7. Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30-40 minutes or until potatoes are easily pierced with a fork. Broil the top for 2-3 minutes to brown up the cheese. Remove from oven and let cool 10 minutes before serving.