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Creamy Scalloped Potatoes with Gruyère and Fresh Thyme

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A creamy, cheesy scalloped potatoes recipe featuring nutty Gruyère cheese and fresh thyme, perfect for comforting dinners and dinner parties.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups shredded Gruyère cheese (about 200g)
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (480ml), warmed
  • 1/2 cup heavy cream (120ml), optional but recommended
  • 1 tablespoon fresh thyme leaves, finely chopped (plus sprigs for garnish)
  • 2 cloves garlic, minced
  • Salt to taste (preferably kosher salt)
  • Black pepper to taste
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add richness.
  2. Peel and slice potatoes thinly, about 1/8 inch (3mm). Ensure uniform slices for even cooking.
  3. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
  4. Whisk in the flour continuously for 1-2 minutes to form a roux, cooking out the raw flour taste and thickening the sauce.
  5. Slowly add warm milk and cream while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes, and coats the back of a spoon.
  6. Season the sauce with salt, pepper, fresh thyme leaves, and a pinch of nutmeg. Taste and adjust seasoning as needed.
  7. Arrange a layer of potato slices in the baking dish, overlapping slightly. Pour a portion of the sauce over the potatoes, then sprinkle a handful of Gruyère cheese.
  8. Repeat layering potatoes, sauce, and cheese until all ingredients are used, finishing with a generous cheese layer on top.
  9. Bake uncovered for 50-60 minutes until the top is golden brown and bubbly, and potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes rest for 10 minutes after baking to firm up slightly before serving.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Thin the sauce with a splash of milk if too thick before baking. Use fresh cheese for better melting and crust. Potatoes should be fork-tender; if not, cover with foil and bake longer. Can be prepared ahead and refrigerated before baking.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyère cheese, fresh thyme, baked potatoes, comfort food, cheesy potatoes

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