Creamy Scalloped Potatoes with Gruyere and Thyme Easy Homemade Recipe

Introduction

Let me tell you, the scent of thinly sliced potatoes mingling with nutty Gruyere cheese and fresh thyme wafting from my oven is enough to make anyone’s mouth water. The first time I baked these creamy scalloped potatoes with Gruyere and thyme, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly Sunday afternoon years ago, when I was knee-high to a grasshopper, that my grandma first introduced me to this soul-soothing dish, and honestly, it’s been a staple ever since.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). The creamy richness paired with the subtle herbaceous notes from thyme feels like a warm hug, perfect for holiday dinners, cozy weeknights, or even impressing guests without breaking a sweat. You know what? This recipe is dangerously easy and delivers pure, nostalgic comfort every time.

Whether you’re looking to brighten up your Pinterest cookie board with savory sides or want a sweet treat for your kids’ dinner table, these creamy scalloped potatoes with Gruyere and thyme fit the bill. I’ve tested this recipe more times than I can count in the name of research, of course, and it’s become a go-to for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this creamy scalloped potatoes with Gruyere and thyme recipe ticks all the boxes that make a dish truly memorable. What makes it stand out isn’t just that it’s comfort food—it’s how the flavors and textures come together to create something that’s both classic and a little bit special.

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find it easily.
• Perfect for Holiday Meals: A crowd-pleaser that fits right in on your festive table or Sunday supper.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and cheesy goodness.
• Unbelievably Delicious: The combination of Gruyere’s rich, slightly sweet flavor with thyme’s earthy aroma takes this beyond your usual scalloped potatoes.

This recipe isn’t just another cheesy potato bake. The secret lies in slicing the potatoes thinly for that melt-in-your-mouth texture, layering with a creamy sauce infused with fresh thyme, and topping it all with Gruyere that browns to golden perfection. Honestly, this dish makes you close your eyes after the first bite and savor the moment. It’s comfort food with a bit of soul, fast enough for weeknights, but fancy enough for when you want to impress without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any grocery store, and I’ve included notes on substitutions to make this dish adaptable.

• Russet Potatoes (about 3 pounds / 1.4 kg), peeled and thinly sliced – I recommend using a mandoline for even slices, but a sharp knife works too.
• Gruyere Cheese (8 ounces / 225 g), grated – This cheese melts beautifully and adds a nutty, slightly sweet flavor (I love the Emmi brand for its consistency).
• Heavy Cream (2 cups / 480 ml) – Use full-fat for the creamiest texture; half-and-half can also work but won’t be as rich.
• Whole Milk (1 cup / 240 ml) – Helps lighten the sauce a bit and balances the cream.
• Unsalted Butter (3 tablespoons / 42 g), melted – Adds richness without extra saltiness.
• Garlic (2 cloves), minced – For that subtle savory kick.
• Fresh Thyme (2 teaspoons), leaves stripped from stems – The herbaceous note that makes this recipe special.
• All-Purpose Flour (2 tablespoons / 16 g) – Helps thicken the creamy sauce to just the right consistency.
• Salt (1 teaspoon) and Black Pepper (to taste) – Basic seasonings to bring out flavors.
• Grated Parmesan Cheese (optional, 1/4 cup / 20 g) – For an extra golden, crispy topping if desired.

Substitution tips: For a dairy-free option, swap heavy cream with full-fat coconut milk and use a vegan cheese alternative. You can also use Yukon Gold potatoes, but they hold their shape a bit more than russets, giving a slightly different texture. In summer, fresh thyme can be swapped with rosemary or sage for a different herbal twist.

Equipment Needed

• Mandoline slicer or sharp chef’s knife – for even, thin potato slices (mandoline makes life easier, but be cautious!)
• Large mixing bowl – to toss potatoes with seasonings and herbs
• Medium saucepan – to prepare the creamy sauce
• Whisk – for smooth sauce preparation
• 9×13 inch (23×33 cm) baking dish – perfect size for layering the potatoes
• Grater – for shredding the Gruyere
• Measuring cups and spoons – for accuracy

If you don’t have a mandoline, a very sharp knife and patience work just fine. I’ve also used Pyrex and ceramic baking dishes interchangeably. Just make sure your dish is oven safe and not too shallow—depth helps create those luscious layers.

Preparation Method

1. Preheat your oven to 375°F (190°C). This temperature allows the potatoes to cook through and the top to brown nicely without drying out.
2. Prepare the potatoes: Peel and slice the russet potatoes thinly (about 1/8 inch or 3 mm thick). Using a mandoline speeds this up and ensures uniformity, which helps with even cooking.
3. Make the creamy sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant (don’t let it brown).
4. Whisk in the flour: Stir continuously for about 2 minutes to cook out the raw flour taste and create a roux.
5. Gradually add heavy cream and milk: Keep whisking to avoid lumps. Bring to a gentle simmer; the sauce will thicken as it heats.
6. Season the sauce: Add salt, pepper, and fresh thyme leaves. Taste and adjust seasoning as needed.
7. Layer the potatoes: Lightly grease your baking dish. Arrange a layer of potato slices evenly on the bottom, slightly overlapping. Pour a third of the creamy sauce over the potatoes, then sprinkle a third of the grated Gruyere on top.
8. Repeat layering: Continue layering potatoes, sauce, and cheese two more times, finishing with a generous layer of Gruyere on top. If you’re using Parmesan for the topping, sprinkle it over the Gruyere now.
9. Cover and bake: Cover the baking dish tightly with foil. Bake for 45 minutes covered, then remove the foil and bake for an additional 20–25 minutes until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
10. Rest before serving: Let the scalloped potatoes sit for at least 10 minutes out of the oven. This helps the sauce thicken further and makes slicing easier.

Pro tip: If the top browns too quickly, loosely tent it with foil while baking uncovered. And if the sauce seems too thick before baking, you can whisk in a splash of milk to loosen it a bit.

Cooking Tips & Techniques

One thing I learned early on is that the thickness of your potato slices makes or breaks the texture. Too thick, and you end up with undercooked potatoes; too thin, and they can turn mushy. A mandoline is your best friend here.

Another tip: letting the dish rest after baking is key. It lets the sauce settle so it’s creamy but not runny. I’ve made the mistake of diving in too soon and ending up with a soupy mess—don’t be like me!

When making the sauce, be patient whisking in the cream and milk slowly. Rushing this step can give you lumps, and nobody wants that. Also, fresh thyme is non-negotiable for that herbaceous pop—it’s what sets this recipe apart from your average scalloped potatoes.

Lastly, multitasking works wonders here. While the potatoes bake covered, you can prep your main dish or set the table. Just keep an eye on the last bake uncovered so it doesn’t over-brown.

Variations & Adaptations

• Vegetarian Twist: Add sautéed mushrooms or caramelized onions between layers for extra umami.
• Low-Carb Alternative: Swap potatoes for thinly sliced cauliflower or turnips. Adjust baking time since these cook faster.
• Herb Swap: Use rosemary or sage if you want a deeper, woodsy flavor instead of thyme.
• Dairy-Free Option: Use coconut cream and dairy-free cheese. The texture won’t be as rich, but still tasty.
• Spicy Kick: Add a pinch of smoked paprika or cayenne to the sauce for subtle heat.

Personally, I tried adding crispy bacon crumbles on top last Thanksgiving, and that smoky crunch was a game changer. Just sprinkle before the final uncovered bake.

Serving & Storage Suggestions

Serve creamy scalloped potatoes with Gruyere and thyme warm, right out of the oven, for the best experience. They pair perfectly with roast chicken, holiday ham, or a simple green salad to balance the richness. A glass of crisp white wine or sparkling water with lemon helps refresh the palate.

Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) for 15–20 minutes until warmed through. Avoid microwaving as it can make the potatoes watery.

These scalloped potatoes also freeze well—cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Fun fact: the flavors actually deepen and meld beautifully after a day, so making this recipe ahead is a crowd-pleasing strategy.

Nutritional Information & Benefits

One serving (about 1 cup / 250 g) of this creamy scalloped potato dish contains approximately 350 calories, 20 grams of fat, 30 grams of carbohydrates, and 10 grams of protein. The richness comes largely from the cream and Gruyere cheese, which also provide calcium and vitamin A.

Potatoes deliver potassium and vitamin C, making this more than just indulgence—it’s comfort food with some nutritional perks. Fresh thyme adds antioxidants and a lovely herbal touch without calories.

Note: This recipe contains dairy and is not gluten-free due to the flour used for the sauce. You can substitute gluten-free flour blends to make it gluten-free if needed.

Conclusion

If you’re looking for a creamy, cheesy side dish that’s both comforting and elegant, these creamy scalloped potatoes with Gruyere and thyme should be your new go-to. They’re simple to make, packed with flavor, and perfect for any occasion—from casual dinners to holiday feasts.

Trust me, you can customize this recipe to your liking, whether that means swapping herbs, adding veggies, or making it dairy-free. Honestly, this dish has a special place in my heart—and my family’s plates—and I’m excited for you to try it out and make it your own.

Don’t forget to leave a comment sharing your tweaks or stories with this recipe, and if you loved it, share it with friends and family. Happy cooking and here’s to many cozy, delicious meals ahead!

FAQs

Can I use a different type of cheese instead of Gruyere?

Absolutely! Swiss, Emmental, or even sharp white cheddar can work well, though Gruyere offers a unique nutty sweetness that’s hard to beat.

Do I have to peel the potatoes?

Peeling is recommended for a smooth texture, but if you prefer a rustic feel, you can leave the skins on after thoroughly washing the potatoes.

How thin should the potato slices be?

About 1/8 inch (3 mm) thick is ideal. This ensures tender, creamy layers without undercooked or mushy potatoes.

Can I prepare this dish ahead of time?

Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.

What is the best way to reheat leftovers?

Reheat in the oven at 325°F (160°C) covered with foil for about 15-20 minutes to maintain creaminess and avoid drying out.

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