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Cheesy Scalloped Potatoes with Camembert and Gruyère Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Description

This Cheesy Scalloped Potatoes recipe with camembert is a rich and creamy casserole featuring tender Yukon Gold potatoes layered with caramelized onions, gruyere, and a luscious camembert topping. Baked to golden perfection, this comforting dish combines the savory depth of chicken broth and cream with the luxurious melt of French cheeses, making it an ideal side for special dinners or hearty family meals.

Ingredients

Potatoes and Onions

  • 2.75 pounds (1.25 kg) Yukon Gold potatoes
  • 2 medium yellow onions, thinly sliced

Liquids

  • 1/2 cup (120 ml) chicken broth
  • 2/3 cup (160 ml) heavy cream

Cheeses

  • 4 ounces (110 grams) Gruyere cheese, shredded (about 1 cup)
  • 8 ounces (230 grams) Camembert cheese wheel

Other

  • Kosher salt to taste
  • 1 tablespoon butter (for sautéing onions)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scalloped potatoes.
  2. Boil Potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, seasoning generously with kosher salt. Cook until the potatoes are just barely tender, approximately 10 to 15 minutes. Drain the water and allow the potatoes to cool; they will finish cooking in the oven, so avoid overcooking now.
  3. Slice Potatoes: Peel the cooled potatoes and slice them into 1/4 inch (about 3/4 cm) rounds. Cut any larger slices in half for uniformity. Set aside the sliced potatoes.
  4. Sauté Onions: In a pan, melt one spoonful of butter and add the thinly sliced onions. Cook the onions over medium heat until they are soft and lightly golden, which should take about 15 minutes. Stir occasionally to prevent burning.
  5. Add Chicken Broth: Pour the chicken broth into the pan with the onions and cook for an additional 3 minutes, or until most of the liquid has evaporated.
  6. Assemble Base Layer: Season the onion mixture with kosher salt to taste and transfer it into a baking dish measuring at least 11×8 inches (28×20 cm).
  7. Layer Potatoes and Cream: Mix the sliced potatoes gently into the onion layer in the baking dish. Pour the heavy cream evenly over the potatoes to add creaminess.
  8. Add Gruyere Cheese: Sprinkle the shredded Gruyere cheese evenly on top of the creamy potato layer.
  9. Prepare Camembert: Cut the Camembert cheese wheel in half horizontally. Then cut each half into eight wedges. Arrange these pieces on top of the potato casserole with the rind side facing up to ensure even melting and browning.
  10. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden and bubbling. Remove from oven and let the dish sit for 5 to 10 minutes before serving to allow it to set and cool slightly.

Notes

  • Be careful not to overboil the potatoes as they will continue cooking in the oven; undercooking slightly helps to maintain their structure.
  • Using Yukon Gold potatoes is ideal due to their creamy texture and ability to hold shape when baked.
  • Letting the dish rest after baking helps the sauce thicken and makes slicing easier.
  • The rind on the Camembert adds flavor and texture; it is edible and enhances the dish.
  • To keep the dish gluten-free, ensure that the chicken broth used is free of gluten-containing additives.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/cheesy-scalloped-potatoes-with-camembert-and-gruyere-recipe/