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Creamy Scalloped Potatoes with Gruyère and Thyme

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A comforting and indulgent side dish featuring thinly sliced Yukon Gold potatoes layered with a rich Gruyère cream sauce infused with fresh thyme and garlic. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 pounds (900 grams) Yukon Gold potatoes, thinly sliced
  • 1 ½ cups (150 grams) Gruyère cheese, shredded
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3 tablespoons (45 grams) unsalted butter, plus extra for greasing the dish
  • 3 tablespoons (24 grams) all-purpose flour
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. Wash and peel the Yukon Gold potatoes. Using a mandoline or sharp knife, slice them into thin rounds about 1/8 inch (3 mm) thick, keeping slices uniform for even cooking.
  3. In a medium saucepan, melt 3 tablespoons (45 grams) of unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, without browning.
  4. Whisk in 3 tablespoons (24 grams) of all-purpose flour and stir constantly for 2 minutes to create a light roux.
  5. Slowly pour in 2 cups (480 ml) heavy cream and 1 cup (240 ml) whole milk, whisking continuously. Stir until the mixture thickens and just begins to bubble, about 5 minutes, coating the back of a spoon.
  6. Add 1 ½ cups (150 grams) shredded Gruyère cheese, stirring until melted and smooth. Season with 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 tablespoon chopped fresh thyme leaves, and a pinch of nutmeg if using. Adjust seasoning to taste.
  7. Layer about a third of the sliced potatoes on the bottom of the buttered baking dish. Pour a third of the cheese sauce evenly over the potatoes. Repeat layering two more times, finishing with sauce on top.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake uncovered for another 20 minutes, or until the top is golden brown and bubbly, and a knife slides easily into the potatoes.
  10. Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to settle and make slicing easier.

Notes

If the sauce is too thick before baking, add a splash of milk to loosen it. Use fresh thyme for best flavor; if using dried, reduce the amount by half. Resting the dish before serving helps the sauce set and makes slicing easier. Avoid pre-shredded cheese with anti-caking agents for better melting. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Variations include adding caramelized onions, mushrooms, or a sprinkle of smoked paprika on top before baking.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyère cheese, thyme, comfort food, cheesy potatoes, easy side dish

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