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Creamy Scalloped Potatoes with Gruyère and Fresh Thyme

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A comforting and elegant dish featuring thinly sliced potatoes layered with a rich, velvety cream sauce, nutty Gruyère cheese, and fresh thyme, baked to a golden crust.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and sliced thinly (about 1/8 inch or 3 mm thick)
  • 1 ½ cups (150 grams) Gruyère cheese, grated
  • 2 cups (480 ml) heavy cream
  • 2 teaspoons fresh thyme leaves, stripped from stems
  • 2 cloves garlic, minced
  • 2 tablespoons (28 grams) unsalted butter, divided
  • Salt to taste (about 1 teaspoon recommended)
  • Black pepper to taste
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish with about 1 tablespoon of unsalted butter.
  2. Slice the peeled potatoes into thin rounds about 1/8 inch (3 mm) thick using a mandoline or sharp knife. Rinse slices briefly in cold water to remove excess starch and pat dry with paper towels.
  3. In a mixing bowl, combine heavy cream, minced garlic, fresh thyme leaves, a pinch of nutmeg, salt, and freshly ground black pepper. Whisk gently until mixed. Optionally, warm the cream mixture slightly in a saucepan without boiling.
  4. Arrange a single layer of potato slices in the bottom of the buttered casserole dish, slightly overlapping. Sprinkle a small handful of grated Gruyère evenly over the layer.
  5. Repeat layering potatoes and cheese until all slices are used, reserving some cheese for the top.
  6. Pour the cream mixture evenly over the layered potatoes, ensuring it seeps between the layers. Press down lightly with a spatula to help distribute the cream.
  7. Sprinkle the remaining Gruyère cheese on top. Dot the top with the remaining 1 tablespoon of butter in small pieces. Cover tightly with aluminum foil.
  8. Bake for 45 minutes. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
  9. Let the dish rest for 10-15 minutes before serving to allow the sauce to thicken.

Notes

Use a mandoline for uniform potato slices to ensure even cooking. Rinse potato slices to remove excess starch and prevent clumping. Cover with foil during baking to trap moisture and remove near the end to brown the top. Let the dish rest after baking to thicken the sauce and improve serving. For a lighter version, substitute half-and-half for heavy cream. This recipe is naturally gluten-free. Variations include swapping Gruyère for sharp white cheddar or adding caramelized onions or mushrooms.

Nutrition

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

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