Name: Easy Cheesy Scalloped Potatoes (No Flour)
Prep time: 20 min
Cook time: 60 min
Total time: 100 min
Ingredients: 3 cups heavy cream; 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)

Jump to Recipe Print Recipe

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.

Layers of creamy scalloped potatoes with herbs and Gruyère cheese, perfect for a cozy, homemade meal.

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.
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: 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.

Step 2: Layer the Potatoes in the Skillet

In a skillet, arrange an even layer of potato slices, covering the bottom of the skillet. Pour one cup of cream over the layer, then sprinkle with black pepper, minced onion, minced garlic, salt, and thyme.

Layering thin slices of potatoes in a cast iron skillet, each layer seasoned with garlic, thyme, and cream, ready to be baked.

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 in the oven and bake for 55-60 minutes or until the potatoes are fork tender. The top layer should start to turn golden brown.

Close-up of thinly sliced potatoes being layered in a cast iron skillet, with herbs, garlic, and cream being poured over each layer.

Step 6: Broil with Gruyère

Remove the skillet from the oven and set it 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 before serving. This resting time allows the cream to set, giving a perfectly creamy consistency.

Close-up of thinly sliced potatoes layered with heavy cream and herbs, topped with bubbling cheese.

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.

Golden and creamy scalloped potatoes topped with melted Gruyère cheese

Easy Cheesy Scalloped Potatoes (No Flour)

A rich and creamy side dish with layers of tender potatoes, garlic, thyme, and a decadent blend of heavy cream and Gruyère cheese. Perfectly baked to golden perfection and ideal for cozy family meals or special occasions. No flour needed, just pure potato goodness!

Prep Time 20

Cook Time 1

Resting Time 20

Total Time 1 40

Serving Size 6

Ingredients

3 cups heavy cream
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

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.
In a skillet, arrange an even layer of potato slices, covering the bottom of the skillet. Pour 1 cup of the cream 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 in the oven and bake for 55-60 minutes or until the potatoes are fork tender. The top layer should start to turn golden brown.
Remove the skillet from the oven and set it 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 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.

Learn More