Easy Cheesy Scalloped Potatoes (No Flour Needed)
These cheesy scalloped potatoes are the ultimate comfort food: rich, creamy, and flavorful. Baked in a cast iron skillet and topped with Gruyère cheese, they are deliciously tender and packed with garlicky, herby flavors. Whether you’re cooking for a holiday dinner or a cozy family meal, these scalloped potatoes will be a family favorite.
Why You Will Love This Recipe
- Gluten-Free – No flour or thickening agents are needed to make a roux.
- Simple, Layered Flavors – With garlic, onion, thyme, and creamy Gruyère cheese, every bite is loaded with flavor.
- One-Pan Recipe – Baked in a cast iron skillet, this dish is easy to prepare and serve with minimal cleanup.
What Potatoes are Best for Scalloped Potatoes?
Yukon Gold is the best choice for scalloped potatoes. Their creamy texture and buttery flavor are ideal for layered dishes, creating soft and deliciously tender potatoes. You can use Russets if needed, but they tend to be starchier and may lead to a slightly different texture.
Ingredients Needed
To make these cheesy scalloped potatoes, gather these simple ingredients:
- Potatoes – While I prefer organic Yukon Golds, you can use Russet potatoes.
- Heavy Cream – For a rich, creamy base, replacing the need for any flour or milk.
- Bay Leaves – Dried bay leaves add depth to the cream mixture.
- Gruyère Cheese – Melts beautifully and brings a nutty, savory flavor that pairs perfectly with the cream and potatoes.
- Herbs & Spices – A mix of minced garlic, minced onion, salt, dried thyme, and black pepper, all divided evenly between the layers to season the potatoes.
Kitchen Tools (affiliate links): Le Creuset Enameled Cast Iron | Mandoline Slicer
How to Make Cheesy Scalloped Potatoes
This is an overview – full ingredients & instructions are in the recipe card below.
Step 1: Prepare the Cream Mixture
Add the heavy cream and bay leaves to a small pot over medium heat. Stir as the cream heats and remove it from the stove when it just begins to simmer.
Step 2: Preheat the Oven and Slice the Potatoes
Set your oven to 350°F. Peel the Yukon Gold potatoes (or leave the skin on if organic and well-scrubbed), then use a mandoline to slice them into thin, ⅛-inch pieces. If you don’t have a mandoline, slice as thinly as possible with a sharp knife. Remove the bay leaves from the cream.
Step 3: Layer the Potatoes in the Skillet
In a skillet, arrange an even layer of potato slices, covering the bottom with no visible cast iron showing. Pour about ¾ cup of the cream mixture over the layer, then sprinkle with black pepper, minced onion, minced garlic, salt, and thyme.
Step 4: Repeat for Additional Layers
Repeat the layering process two to three more times, depending on the depth of your skillet, until all the potatoes are used. Pour cream over each layer and season it with black pepper, garlic, onion, salt, and thyme.
Step 5: Bake the Potatoes
Place the cast iron skillet on the middle oven rack and bake for 55-60 minutes or until the potatoes are fork tender. The top layer should start to turn golden brown.
Step 6: Broil with Gruyère
Remove the skillet from the oven, then set the oven to broil. Sprinkle the grated Gruyère cheese evenly over the potatoes. Return the skillet to the oven and broil for 3 to 5 minutes or until the cheese is melted and golden brown. Watch carefully to avoid burning.
Step 7: Rest Before Serving
Let the scalloped potatoes rest for 20 to 30 minutes before serving. This resting time allows the cream to set, giving a perfectly creamy consistency.
Recipe Tips for Making Perfect Cheesy Scalloped Potatoes
- Thin, even slices are key to uniform cooking. A mandoline is ideal, but a sharp knife also works.
- Gruyère cheese adds a nutty flavor, but feel free to substitute with sharp cheddar if you prefer.
- Allow time for resting after baking. It makes serving easier and gives the dish a thicker, creamier texture.
Leftovers and Storage
- Storing: Let the scalloped potatoes cool to room temperature, then transfer them to an airtight container. They can be stored in the refrigerator for up to 4 days.
- Reheating: For the best texture, reheat leftovers in the oven at 350°F for 15–20 minutes until heated.
- Freezing: I do not recommend freezing leftovers because of the cheese and cream.
Easy Cheesy Scalloped Potatoes (No Flour)
Ingredients
- 3 cups heavy cream
- 2 bay leaves dried
- 1 tablespoon minced garlic
- 1 tablespoon minced onion
- 1 tablespoon salt divided
- 1 tablespoon dried thyme
- 1 tablespoon ground black pepper
- 3 pounds Yukon Gold potatoes
- ½ cup Gruyère cheese grated
Instructions
- Add the heavy cream and bay leaves to a small pot over medium heat. Stir as the cream heats and remove it from the stove when it just begins to simmer.
- Set your oven to 350°F. Peel the Yukon Gold potatoes (or leave the skin on if organic and well-scrubbed), then use a mandoline to slice them into thin, ⅛-inch pieces. If you don’t have a mandoline, slice as thinly as possible with a sharp knife. Remove the bay leaves from the cream.
- In skillet, arrange an even layer of potato slices, covering the skillet’s bottom with no visible cast iron showing. Pour about ¾ cup of the cream mixture over the layer, then sprinkle with black pepper, minced onion, minced garlic, salt, and thyme.
- Repeat the layering process two to three more times, depending on the depth of your skillet, until all the potatoes are used. Pour cream over each layer and season it with black pepper, garlic, onion, salt, and thyme.
- Place the cast iron skillet on the middle oven rack and bake for 55-60 minutes or until potatoes are fork tender. The top layer should start to turn golden brown.
- Remove the skillet from the oven, then set the oven to broil. Sprinkle the grated Gruyère cheese evenly over the potatoes. Return the skillet to the oven and broil for 3 to 5 minutes or until the cheese is melted and golden brown. Watch carefully to avoid burning.
- Let the scalloped potatoes rest for 20 to 30 minutes before serving. This resting time allows the cream to set, giving a perfectly creamy consistency.
Notes
Recipe Tips for Making Perfect Cheesy Scalloped Potatoes
- Thin, even slices are key to uniform cooking. A mandoline is ideal, but a sharp knife also works.
- Gruyère cheese adds a nutty flavor, but feel free to substitute with sharp cheddar if you prefer.
- Allow time for resting after baking. It makes serving easier and gives the dish a thicker, creamier texture.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
