Creamy Scalloped Potatoes with Gruyere and Thyme
A comforting and elegant side dish featuring thinly sliced russet potatoes baked in a creamy sauce with nutty Gruyere cheese and fresh thyme, perfect for holiday meals or cozy weeknights.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 pounds russet potatoes, peeled and thinly sliced
- 8 ounces Gruyere cheese, grated
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice the russet potatoes thinly (about 1/8 inch or 3 mm thick).
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant, without browning.
- Whisk in the flour and stir continuously for about 2 minutes to cook out the raw flour taste and create a roux.
- Gradually add heavy cream and milk, whisking continuously to avoid lumps. Bring to a gentle simmer until the sauce thickens.
- Season the sauce with salt, pepper, and fresh thyme leaves. Taste and adjust seasoning as needed.
- Lightly grease a 9×13 inch 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.
- Repeat layering potatoes, sauce, and cheese two more times, finishing with a generous layer of Gruyere on top. Sprinkle Parmesan cheese over the Gruyere if using.
- Cover the baking dish tightly with foil and bake for 45 minutes.
- 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.
- Let the scalloped potatoes rest for at least 10 minutes before serving to allow the sauce to thicken and make slicing easier.
Notes
Use a mandoline slicer for even potato slices to ensure uniform cooking. Let the dish rest after baking to thicken the sauce and make slicing easier. If the top browns too quickly, tent with foil. For dairy-free, substitute heavy cream with coconut milk and use vegan cheese. Gluten-free flour can replace all-purpose flour to make it gluten-free.
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, thyme, cheesy potato bake, holiday side dish, comfort food