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Creamy Scalloped Potatoes Recipe with Gruyère and Fresh Thyme

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A comforting and indulgent scalloped potatoes dish featuring thinly sliced potatoes layered with a creamy Gruyère cheese sauce and fresh thyme, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 ½ cups shredded Gruyère cheese (about 150g)
  • 1 tablespoon fresh thyme leaves, roughly chopped (about 3–4 sprigs)
  • 2 cups heavy cream (480ml)
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 tablespoons all-purpose flour (15g)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of freshly grated nutmeg
  • Optional: ¼ cup grated Parmesan cheese (25g) for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon of melted butter.
  2. Peel and slice potatoes into thin, even rounds about 1/8 inch thick. Rinse slices under cold water to remove excess starch, then pat dry thoroughly.
  3. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add diced onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
  4. Sprinkle flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw taste.
  5. Slowly whisk in the heavy cream, stirring frequently until the sauce thickens slightly, about 4-5 minutes. Add salt, black pepper, fresh thyme leaves, and nutmeg if using. Adjust seasoning to taste.
  6. Arrange a single layer of potato slices in the prepared baking dish, overlapping slightly. Pour about one-third of the cream sauce over the potatoes, then sprinkle with a generous handful of shredded Gruyère.
  7. Repeat layering two more times, finishing with a final sprinkling of Gruyère and optional Parmesan on top.
  8. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes until the top is bubbly, golden, and potatoes are tender when pierced with a fork.
  9. Let the dish rest for about 10 minutes before serving to allow the sauce to thicken and flavors to settle.

Notes

Use fresh thyme for best flavor; dried thyme loses its delicate taste when baked. Rinse and dry potato slices to prevent gummy texture. Cover with foil during most of baking to keep moisture in, then remove foil to brown the top. Let rest before serving for easier slicing and thicker sauce. For dairy-free, substitute heavy cream with coconut cream and use vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyère cheese, fresh thyme, comfort food, easy side dish, holiday recipe

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