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Creamy Baked Scalloped Potatoes with Gruyère and Thyme

A comforting dish of creamy scalloped potatoes layered with Gruyère cheese and fresh thyme, perfect for family dinners or festive occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold or russet potatoes, peeled and thinly sliced (1/8-inch) Yukon Golds give a creamy texture while Russets are fluffier.
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour Can substitute with gluten-free flour.
  • 2 cups whole milk For a lighter sauce, use 2% milk.
  • 1 cup heavy cream Reduce to 1/2 cup for a lighter version.
  • 1.5 cups grated Gruyère cheese, divided Reserve 1/2 cup for topping.
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
  • 1/4 teaspoon freshly grated nutmeg (optional) Enhances flavor.
  • 1 tablespoon Dijon mustard (optional) Adds depth to the sauce.
  • 1/2 cup panko breadcrumbs (optional) For extra crunch.
  • 1 tablespoon olive oil (if using breadcrumbs)
  • Fresh thyme sprigs for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish or a similarly sized gratin dish.
  2. Using a mandoline or sharp knife, slice the potatoes thinly (about 1/8-inch).
Make the Roux Base
  1. In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
Thicken the Sauce
  1. Sprinkle the flour over the onion and garlic, stirring for about 1 minute.
  2. Gradually whisk in the milk and cream until smooth, then bring to a gentle simmer until it starts to thicken, about 3–5 minutes.
Add Flavor
  1. Remove from heat and stir in 1 cup of the grated Gruyère, thyme, nutmeg, Dijon mustard, and salt and pepper. Adjust seasonings to taste.
Layer the Potatoes
  1. Arrange a layer of potato slices in the prepared dish, slightly overlapping. Spoon about a third of the sauce over potatoes. Repeat two more layers, finishing with a layer of potatoes and remaining sauce on top.
Top and Bake
  1. Sprinkle reserved Gruyère over the top. If using breadcrumbs, toss with olive oil and sprinkle over cheese.
  2. Cover the dish with foil and bake at 375°F for 35 minutes. Remove foil and continue baking for another 20–25 minutes until golden and bubbly.
Rest and Serve
  1. Let the scalloped potatoes rest for 10–15 minutes before serving. Garnish with fresh thyme sprigs.

Notes

For best texture, chill potatoes before slicing. To reheat, warm gently in a 350°F oven or use microwave carefully.