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Creamy Scalloped Potatoes with Gruyère and Fresh Thyme

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A comforting and creamy scalloped potatoes recipe featuring nutty Gruyère cheese and fresh thyme, perfect as a side dish for any meal.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 ½ cups shredded Gruyère cheese (about 150 g)
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter, softened (45 g)
  • 3 tablespoons all-purpose flour (24 g)
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus extra for seasoning potatoes
  • ½ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish to prevent sticking.
  2. Peel and slice the potatoes into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat dry.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, without browning.
  4. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps.
  5. Bring the mixture to a gentle simmer and let thicken for 3-5 minutes, stirring often.
  6. Stir in salt, pepper, nutmeg (if using), and fresh thyme leaves. Remove from heat and fold in 1 cup of shredded Gruyère cheese until melted and smooth.
  7. Arrange a single layer of potato slices in the baking dish. Pour a bit of the cheese sauce over the layer, then sprinkle with some of the remaining Gruyère cheese.
  8. Repeat layering potatoes, sauce, and cheese until all are used, finishing with a generous cheese topping.
  9. Bake uncovered for 50-60 minutes until potatoes are tender and the top is golden and bubbling. If the top browns too quickly, loosely cover with foil halfway through baking.
  10. Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Soaking potatoes removes excess starch and prevents stickiness. If the sauce is too thick before baking, whisk in a splash of milk; if too thin, cook longer before adding cheese. Let the dish rest after baking to thicken the sauce and improve slicing. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

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

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