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Crispy Gruyere Scalloped Potatoes Au Gratin Recipe with Easy Panko Topping

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A rich and creamy scalloped potatoes au gratin featuring nutty Gruyere cheese and a crispy panko breadcrumb topping, perfect as a comforting side dish for any occasion.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups shredded Gruyere cheese (about 200 g)
  • 4 tablespoons unsalted butter, softened (60 g)
  • 3 tablespoons all-purpose flour (24 g)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml), optional
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup panko breadcrumbs (about 100 g)
  • ½ cup grated Parmesan cheese (50 g)
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your 9×13-inch baking dish to prevent sticking.
  2. Slice the peeled Yukon Gold potatoes into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife. Set aside in a bowl of cold water to prevent browning.
  3. In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
  4. Sprinkle in the 3 tablespoons of all-purpose flour and whisk continuously for about 2 minutes to cook out the raw flour taste. The mixture should bubble and thicken slightly without browning.
  5. Slowly pour in the 2 cups of whole milk and 1 cup of heavy cream while whisking. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove the sauce from heat and gradually stir in 1 ½ cups of shredded Gruyere cheese, reserving ½ cup for topping. Season with salt, pepper, and optional fresh thyme or rosemary.
  7. Drain the potato slices and pat dry with a clean towel. Layer half of the potatoes evenly in the buttered baking dish. Pour half of the cheese sauce over the potatoes, spreading gently.
  8. Add the remaining potato slices and pour over the remaining cheese sauce, making sure everything is covered.
  9. In a small bowl, mix the panko breadcrumbs with the reserved Gruyere and grated Parmesan cheese. Sprinkle evenly over the top of the casserole.
  10. Cover the dish loosely with aluminum foil and bake for 45 minutes. Then remove the foil and bake for another 20-25 minutes until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
  11. Let the dish cool for 10 minutes to set up before serving.

Notes

If the topping browns too quickly, tent the dish with foil to prevent burning. Let the dish rest for 10 minutes before serving to help the layers set. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free blend and use gluten-free panko breadcrumbs. For a lighter version, omit heavy cream and increase milk slightly.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere cheese, panko topping, crispy potatoes, cheesy potatoes, comfort food, easy side dish

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