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Creamy Scalloped Potatoes with Gruyere and Thyme

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A rich and creamy side dish featuring thinly sliced potatoes layered with a velvety Gruyere cheese sauce and fresh thyme, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 ½ cups Gruyere cheese, grated
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or cooking spray.
  2. Slice the potatoes thinly, about 1/8 inch (3 mm) thick, and place them in a large bowl.
  3. In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Whisk in the flour to the melted butter and garlic, stirring constantly for 2 minutes to form a roux.
  5. Gradually whisk in the heavy cream and milk, stirring continuously until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Add the grated Gruyere cheese, chopped thyme, salt, pepper, and a pinch of nutmeg. Stir until the cheese melts into a smooth sauce. Remove from heat.
  7. Layer one-third of the sliced potatoes into the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat two more times, finishing with a sauce layer on top.
  8. Cover the dish with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake uncovered for an additional 20-30 minutes until the top is golden brown and bubbly. Test doneness by inserting a knife or skewer; it should go through easily.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and the potatoes to set.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Add cheese last off the heat to avoid clumping. If the top browns too quickly, tent with foil. Let the dish rest before slicing for best texture. For gluten-free, substitute flour with cornstarch (half quantity) or gluten-free flour blend. For dairy-free, use vegan butter, plant-based milk, and dairy-free cheese.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, thyme, side dish, comfort food, easy recipe

Find it online: https://avabake.com/creamy-scalloped-potatoes-with-gruyere-and-thyme-easy-homemade-recipe-for-perfect-side-dish/