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Creamy Scalloped Potatoes with Gruyere and Thyme

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A comforting and easy scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes layered in a buttery, garlicky cream sauce with nutty Gruyere cheese and fresh thyme.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 8 ounces Gruyere cheese, grated
  • 2 tablespoons fresh thyme leaves, stripped from stems
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
  2. Peel and slice the potatoes into 1/8-inch (3mm) thick rounds using a mandoline slicer or sharp knife.
  3. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Whisk in the flour and cook for another minute to form a roux, stirring constantly to avoid lumps.
  5. Gradually whisk in the heavy cream until smooth. Add salt, black pepper, and fresh thyme leaves. Let it simmer gently for 5-7 minutes until it thickens slightly and coats the back of a spoon.
  6. Place a single layer of potato slices in the baking dish, slightly overlapping. Pour a little sauce over the layer, then sprinkle some grated Gruyere cheese. Repeat layers until all potatoes, sauce, and cheese are used, finishing with a generous cheese layer on top.
  7. Cover the dish with foil and bake for 40 minutes to steam the potatoes.
  8. Remove the foil and bake for another 20 minutes or until the top is golden brown and bubbly.
  9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Fresh Gruyere cheese melts better and browns beautifully compared to pre-shredded. Baking covered first steams the potatoes, then uncovering crisps the top perfectly. Let the dish rest after baking to thicken the sauce. For gluten-free, substitute flour with cornstarch or gluten-free blend. Fresh thyme is preferred but dried thyme can be used in a pinch.

Nutrition

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

Find it online: https://tastytuck.com/creamy-scalloped-potatoes-with-gruyere-and-thyme-easy-recipe/