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Creamy Scalloped Potatoes with Gruyère and Thyme

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A comforting and elegant scalloped potatoes recipe featuring creamy layers of potatoes, melted Gruyère cheese, and fresh thyme. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 pounds (900 g) Russet potatoes
  • 2 cups shredded Gruyère cheese (200 g)
  • 2 cups heavy cream (480 ml)
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 1/2 teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish generously.
  2. Slice the potatoes evenly about 1/8 inch (3 mm) thick using a mandoline or sharp knife. Rinse slices in cold water to remove excess starch and pat dry.
  3. In a medium saucepan, melt butter over medium heat. Stir in minced garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle in flour and whisk continuously for 1-2 minutes to cook off raw taste.
  5. Slowly pour in heavy cream while whisking to avoid lumps. Add salt, pepper, nutmeg, and onion powder. Stir until sauce thickens slightly, about 3-4 minutes. Remove from heat and stir in fresh thyme leaves.
  6. Layer a single layer of potato slices in the buttered dish. Sprinkle a thin layer of shredded Gruyère cheese over the potatoes. Repeat layering potatoes and cheese until all potatoes are used, reserving some cheese for the top.
  7. Pour the cream sauce evenly over the layered potatoes, making sure it seeps through. Top with remaining cheese.
  8. Bake uncovered for 50-60 minutes until potatoes are tender and top is golden and bubbly. If top browns too quickly, loosely cover with foil halfway through baking.
  9. Let the scalloped potatoes rest for 10-15 minutes before serving to thicken the sauce and ease slicing.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Rinse and dry potato slices to remove excess starch and prevent sogginess. If the top browns too quickly, cover loosely with foil. For extra crispiness, broil for 2-3 minutes at the end, watching carefully. You can prepare in advance and refrigerate before baking, adding extra baking time if baking cold.

Nutrition

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

Find it online: https://juliamadeit.com/creamy-scalloped-potatoes-with-gruy-e-re-and-thyme-recipe-easy-and-perfect-guide/