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Cheesy Scalloped Potatoes With Fontina and Gruyere


  • Note: the measurements for the cheese are approximate, because when it comes to cheese, there are no rules πŸ™‚
  • 1 1/2 cups grated mild Gruyere cheese
  • 1/2 cup grated medium Gruyere cheese (optional)
  • 1 cup grated Fontina cheese
  • 1/4 cup grated Parmesan Reggiano cheese
  • 4–5 Yukon gold potatoes, peeled and sliced thin
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 cloves fresh garlic, minced
  • salt & pepper to taste


  1. Preheat oven to 425Β°.
  2. Use an 8Γ—8 baking dish or similar size.*
  3. Step 1: Layer an even layer of sliced potatoes on the bottom of dish, slightly overlapping the edges of the potatoes. Sprinkle a little salt and pepper on top. Sprinkle a good handful of mild Gruyere cheese over top. Then a small handful of the medium Gruyere cheese, if using. Then sprinkle a handful of Fontina cheese on top.
  4. Step 2: Do everything in step one again and then drizzle 1 tablespoon melted butter over top of the layer. (Basically, 2 layers will have drizzled butter, the rest will not.)
  5. Repeat Steps 1 and 2 again until your baking dish is filled. Do not fill baking dish higher than top of rim. When you’ve finished your layers, sprinkle some Parmesan Reggiano over the top.
  6. In a small saucepan, bring the milk to a simmer. Stir occasionally. You should see some steam coming off the top. Remove from heat and add minced garlic to milk and stir. Pour hot milk over potatoes.
  7. Bake at 425Β° for 40 minutes, or until golden brown on top.


*You could use 9Γ—13 baking dish but you may need a couple more potatoes and a little more cheese)

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