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Creamy Baked Scalloped Potatoes with Gruyère and Thyme — A Comforting Crowd-Pleaser

There are dishes that whisper comfort and dishes that shout “get in my belly” — this Creamy Baked Scalloped Potatoes with Gruyère and Thyme lands squarely in the latter camp. If you’re a busy mom, a professional juggling a dozen things (hello, multitasking queens), or just someone who appreciates cheesy, velvety potatoes, this recipe is your new shortcut to applause. It’s fancy enough for guests, forgiving enough for weeknights, and cozy enough to make every forkful feel like a small hug.

If you’re planning a holiday table or a simple Sunday supper, pair these scalloped potatoes with lighter mains or something smoky for contrast — like the bright green beans and potatoes in this Country Ranch Green Beans and Potatoes with Bacon or a hearty sausage dish such as this Rustic Italian Sausage with Peppers and Onions over Garlic Mashed Potatoes. Those links are my go-to pairings when I want a balanced plate without the stress.

Why You’ll Love This Creamy Baked Scalloped Potatoes with Gruyère and Thyme

• It’s hands-on for about 20 minutes, then the oven does the rest—perfect for busy evenings.
• The gruyère cheese melts into a silky, slightly nutty sauce that’s better than most restaurant versions.
• Thyme adds a whisper of herbal brightness that keeps the dish from feeling too heavy.

Ingredients

• 3 pounds Yukon Gold or russet potatoes, peeled and thinly sliced (1/8-inch)
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups grated Gruyère cheese, divided (reserve 1/2 cup for topping)
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 teaspoon freshly grated nutmeg (optional, but lovely)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon mustard (optional — adds depth)
• 1/2 cup panko breadcrumbs (optional for extra crunch)
• 1 tablespoon olive oil (if using breadcrumbs)
• Fresh thyme sprigs for garnish

Serves: 6–8
Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: About 1 hour 20 minutes

Step-by-Step Directions (simple, friendly, and doable)

1. Preheat and prep. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or a similarly sized gratin dish. If you’re feeling fancy, rub a cut garlic clove along the inside—extra flavor, no extra fuss.

2. Slice the potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly (about 1/8-inch). Try to make the slices uniform so they cook evenly. If you don’t have a mandoline, a steady hand works just fine—no judgment here.

3. Make the roux base. In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

4. Thicken the sauce. Sprinkle the flour over the onion and garlic, stirring for about 1 minute to cook out the raw flour taste. Gradually whisk in the milk and cream until smooth. Bring the mixture to a gentle simmer, stirring often, until it starts to thicken—about 3–5 minutes.

5. Add flavor. Remove from heat and stir in 1 cup of the grated Gruyère, thyme, nutmeg (if using), Dijon mustard (if using), and a generous pinch of salt and pepper. Taste and adjust—this is the moment to make the sauce sing.

6. Layer the potatoes. Arrange a single layer of potato slices in the prepared dish, slightly overlapping. Spoon about a third of the sauce over the potatoes. Repeat two more layers (potatoes + sauce), finishing with a layer of potatoes and the remaining sauce on top.

7. Top it off. Sprinkle the reserved 1/2 cup Gruyère over the top. If you like a little crunch, toss the panko with olive oil, sprinkle it over the cheese, and press lightly.

8. Bake. Cover the dish with foil (to prevent excessive browning) and bake at 375°F for 35 minutes. Remove the foil and continue baking another 20–25 minutes until the top is golden and bubbly and the potatoes are tender when pierced with a knife.

9. Rest and serve. Let the scalloped potatoes rest for 10–15 minutes before serving. This helps the sauce thicken slightly so slices hold together nicely. Garnish with fresh thyme sprigs and dig in.

Cooking Tips & Tricks (because little things make a big difference)

• Potato choice: Yukon Golds give a creamy texture and hold their shape well. Russets work, too, for a fluffier, more rustic bite.
• Uniform slices: If you have trouble slicing evenly, chill the potatoes for 20 minutes first—firmer potatoes are easier to slice thinly.
• Sauce too thin? If your sauce seems runny after baking, let the dish cool a bit; resting will thicken it. For a faster fix, return to the oven briefly uncovered.
• Leftovers hack: For perfectly reheated slices, warm in a 350°F oven (covered) until heated through. Microwave works, but you’ll lose crispiness.
• Make-ahead: Assemble the dish up to 24 hours in advance, covered in the fridge. Bring to room temperature before baking and add 5–10 minutes to the cooking time if cold.
• Gruyère substitute: If you can’t find Gruyère, Emmental or a good Swiss will give similar melting and flavor profiles.

A Little Personal Note (short & sweet)
My sister Patricia and I perfected this recipe on a rainy Saturday — a culinary experiment that started because we had a block of Gruyère and a fridge full of potatoes. The first time we brought it to a family dinner, my nephew declared it “the best potato ever” and then asked for seconds (and thirds). That was the moment this dish graduated from “weekend test” to “family favorite.” I love how it feels festive without being fussy—perfect for when you want to impress but also need to keep dinner within a sane timeframe.

Variations & Serving Ideas

• Add caramelized onions between layers for a sweeter, richer profile.
• For a smoky twist, sprinkle a small amount of crisped bacon between layers.
• Make it vegetarian (as written) and serve with a bright salad to cut through the richness.
• If you’d like a lighter sauce, use 2% milk and reduce the cream to 1/2 cup—still delicious, slightly less indulgent.

Pairings that Work

• A crisp green veggie (blanched or roasted) helps balance the dish.
• Roasted chicken or pork roast pair beautifully—think simple, well-seasoned mains.
• For a cozy fall or winter meal, a robust sausage entrée contrasts well with the creamy gratin.

FAQs (short, practical, friendly)
Q: Can I use red potatoes?
A: Yes — red potatoes work fine, though they’re waxier and may give a slightly different texture. Slice thinly and keep an eye on bake time.

Q: My sauce curdled. What happened?
A: If your sauce was overheated or went from cold to very hot too quickly, the dairy can separate. A few gentle stirs over low heat usually brings it back together. If it’s baked and looks split, resting helps it recombine a bit.

Q: Can I make this gluten-free?
A: Yes. Substitute the flour with a 1:1 gluten-free flour blend or use cornstarch (mix with a little cold milk first) to thicken the sauce.

Q: How long will leftovers keep?
A: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven for best texture.

Q: Can I swap Gruyère for cheddar?
A: You can, but cheddar has a sharper, different flavor and melts differently. Gruyère brings a nutty, creamy quality that’s central to the dish.

Recipe Notes & Troubleshooting

• If slices stick together, they’ll separate slightly after resting. Use a thin spatula to lift slices carefully.
• If the top browns too quickly, tent with foil and continue baking until potatoes are tender.
• Want a deeper flavor? Swap half the milk for low-sodium chicken broth (keeps the sauce savory without overpowering the cheese).

Why this recipe fits your life (busy, flavorful, and forgiving)
Between soccer practice, meetings, and trying to answer three texts at once, time feels short. That’s why I love dishes like this scalloped potato gratin: prep is straightforward, and the oven finishes the work while you do the things that actually pay the bills (or the things that recharge you). It’s sheltered from the chaos and reliably comforting — perfect for feeding a crowd or turning an ordinary weeknight into something a little more special.

Conclusion

This Creamy Baked Scalloped Potatoes with Gruyère and Thyme is the kind of dish that makes any table feel welcoming. If you’d like a slightly different take on cheesy scalloped potatoes, check out this recipe for Cheesy Scalloped Potatoes with Gruyere | Fork in the Kitchen for more flavor variations. Or, for another classic version with a similar thyme-and-cheese vibe, have a look at Scalloped (Sliced) Potatoes with Gruyere and Thyme – A Duck’s Oven.

Meta description (150 characters)
Creamy Baked Scalloped Potatoes with Gruyère and Thyme is the perfect recipe for busy cooks. Quick prep, rich flavor, and crowd-pleasing comfort—try it today!

Enjoy this recipe, and if you make it, I’d love to hear how it went — and whether Patricia’s nephew still approves. Happy cooking!