These oven baked potatoes are the kind of cozy casserole that makes a cold evening feel a whole lot warmer. Thinly sliced raw potatoes bake right in a rich pour-over of heavy cream, Gruyère, roasted garlic, crispy shallots, rosemary, and white pepper, creating tender layers with a bubbling golden top. It has the comfort of scalloped potatoes with a slightly deeper, more savory flavor that feels special enough for Sunday supper or a holiday table.
Serve this dish alongside roasted chicken, baked ham, pork tenderloin, or a simple green salad with a bright vinaigrette to balance the richness. It also fits beautifully next to green beans, glazed carrots, or steamed broccoli, and if you want to make it the star of the meal, add a loaf of crusty bread and a crisp apple salad for a hearty vegetarian supper.
Creamy Gruyère and Roasted Garlic Oven Baked Potatoes
Servings: 6 to 8
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
Directions
1. Preheat the oven to 375°F. Generously butter a 9-by-13-inch glass casserole dish and set it aside.
2. In a medium bowl, mash the roasted garlic cloves into the heavy cream, then stir in 1 cup of the Gruyère, half of the crispy shallots, the rosemary, salt, and white pepper until well combined.
3. Layer the sliced potatoes evenly in the prepared casserole dish, spreading them out so the cream can flow between the slices.
4. Pour the cream mixture slowly over the raw potatoes, using a spoon to help distribute the garlic, cheese, and shallots across the top and down into the layers.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup Gruyère and the rest of the crispy shallots over the top, and bake uncovered for 25 to 30 minutes more, until the potatoes are tender and the top is deeply golden and bubbling.
6. Let the casserole rest for 10 to 15 minutes before serving so the sauce can thicken slightly. Spoon onto plates and serve warm.
Variations & Tips
Make-Ahead Tip: Assemble the potatoes and cream mixture in the buttered dish up to 8 hours ahead, cover, and refrigerate. Let the dish sit at room temperature for about 20 minutes before baking so the glass casserole dish does not go straight from cold to hot.
Picky Eater Version: Swap the rosemary for a little chopped parsley and use all Gruyère or even part mild mozzarella for a softer, more familiar flavor. Leaving the crispy shallots just on top instead of throughout the casserole can also help for kids who prefer a smoother texture.
Extra Crispy Top: For more color and crunch, switch the oven to broil for 1 to 2 minutes at the very end, watching closely so the cheese and shallots do not burn. This is a nice trick if you want that extra golden holiday-table finish.
Add Protein: Turn this into a fuller one-pan supper by folding in 1 to 1 1/2 cups diced cooked ham between the potato layers before adding the cream mixture. It makes the casserole especially hearty on a winter night.
