Perfect Scalloped Potatoes with Gruyere and Thyme – Easy Holiday Side

Name: Perfect Scalloped Potatoes with Gruyere and Thyme
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced; 2 cups shredded Gruyere cheese; 1 cup heavy cream; 1 cup whole milk; 3 tablespoons unsalted butter; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves, chopped; Salt and pepper, to taste; Pinch of nutmeg (optional); 1/4 cup grated Parmesan cheese (optional topping)

Posted on November 19, 2025

scalloped potatoes with gruyere and thyme - featured image

Comfort Food

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Introduction

Let me tell you, the scent of creamy potatoes mingling with melted Gruyere and fresh thyme wafting from the oven is enough to make anyone pause mid-sentence. It’s that buttery, garlicky aroma that fills the kitchen and wraps around you like a cozy blanket. The first time I baked these Perfect Scalloped Potatoes with Gruyere and Thyme, it was on a chilly December afternoon when the windows were fogged from the cold outside, and I was craving something comforting. One bite in, I knew I had found something special—the kind of dish that instantly feels like home.

When I was knee-high to a grasshopper, my grandma used to make scalloped potatoes for Sunday dinners. Her version was simple: cream, butter, and a touch of nutmeg. Years later, I decided to give her classic a little twist—adding nutty Gruyere cheese and earthy thyme for that extra depth of flavor. Honestly, I wish I’d tried this combination years ago. My family couldn’t stop sneaking forkfuls right off the baking dish (and I can’t really blame them). It’s creamy, cheesy, and dangerously easy to fall in love with.

This recipe has now become our go-to for holidays—Thanksgiving, Christmas, or even a cozy dinner party. It’s the kind of dish that looks fancy but doesn’t demand much effort. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and every time, it delivers pure, nostalgic comfort. So if you’re looking for a side dish that feels like a warm hug and tastes like something out of a French bistro, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

There are countless scalloped potato recipes out there, but this one stands out for several reasons. After testing it in my own kitchen, tweaking the seasoning, and adjusting the bake time, I can confidently say these Perfect Scalloped Potatoes with Gruyere and Thyme are not just good—they’re unforgettable.

Quick & Easy: Comes together in about 20 minutes of prep and then bakes to golden perfection. Perfect for busy holiday mornings or weeknight comfort dinners.
Simple Ingredients: You don’t need anything fancy—just potatoes, cheese, cream, and a few pantry staples.
Perfect for Holidays: Whether it’s Thanksgiving, Easter, or Christmas, this dish fits beautifully next to ham, turkey, or roast beef.
Crowd-Pleaser: Even picky eaters love the creamy texture and subtle thyme flavor. It’s one of those dishes that disappears quickly from the buffet table.
Unbelievably Delicious: The combination of Gruyere’s nutty flavor and tender potatoes is next-level comfort food. The thyme gives a gentle herbal note that balances the richness perfectly.

What sets this recipe apart is the technique—thinly slicing the potatoes for even cooking and layering them with the creamy Gruyere sauce so every bite is luxuriously soft and flavorful. The sauce gets just the right thickness thanks to a mix of cream and milk, creating that velvety texture that hugs each slice.

It’s comfort food reimagined—simple enough for a weeknight but elegant enough for a holiday table. It’s the kind of dish that makes you close your eyes after the first bite and think, “Yep, this is exactly what I needed.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of these are pantry staples, and you might already have them waiting for you.

Russet or Yukon Gold Potatoes (about 3 pounds / 1.4 kg) – peeled and thinly sliced; these varieties hold their shape while becoming tender.
Gruyere Cheese (2 cups / 200 g) – shredded; for that nutty, slightly sweet flavor that melts beautifully.
Heavy Cream (1 cup / 240 ml) – adds richness and silky texture.
Whole Milk (1 cup / 240 ml) – balances the cream so it’s not too heavy.
Unsalted Butter (3 tablespoons / 45 g) – for sautéing garlic and adding depth.
Garlic (2 cloves, minced) – brings a subtle savory warmth.
Fresh Thyme Leaves (1 tablespoon, chopped) – earthy and aromatic; use fresh for best flavor.
Salt & Pepper – to taste; don’t skimp on seasoning between layers.
Nutmeg (a pinch) – optional, but adds a lovely background note.
Parmesan Cheese (¼ cup / 25 g) – optional topping for extra crispness.

If you want to make this gluten-free, simply skip any flour thickener (though this recipe doesn’t require it). For a dairy-free option, you can use plant-based cream and vegan cheese—though honestly, Gruyere is hard to replace. I recommend Emmi brand Gruyere for its consistent melt and authentic flavor. In summer months, swap thyme for chives or rosemary for a brighter twist.

Equipment Needed

You don’t need any fancy tools to make these Perfect Scalloped Potatoes with Gruyere and Thyme—just the basics.

Sharp knife or mandoline slicer (for evenly thin potato slices)
Large mixing bowl (to toss slices with cream and seasoning)
Medium saucepan (for melting butter and warming the sauce)
9×13-inch (23×33 cm) baking dish (ceramic or glass works best)
Aluminum foil (for covering during baking)
Cheese grater (to shred Gruyere)

If you don’t own a mandoline, a sharp knife and steady hand will do just fine. I’ve tried both methods, and while the mandoline gives perfect uniformity, knife-sliced potatoes create a more rustic look that I personally love. Just be sure to keep your slices thin—about ⅛ inch (3 mm). Clean your grater right after use (Gruyere tends to cling!), and if you’re baking for a crowd, you can double the recipe easily using a deeper casserole dish.

Preparation Method

Preheat your oven to 375°F (190°C). Grease your baking dish with butter or non-stick spray. This helps prevent sticking and adds a hint of flavor.
Peel and slice the potatoes thinly—about ⅛ inch (3 mm). Place the slices in a large bowl of cold water for 10 minutes to remove excess starch, then drain and pat dry.
In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
Pour in the cream and milk, then whisk gently until warm (don’t boil). Stir in half of the shredded Gruyere, thyme, salt, pepper, and nutmeg. Mix until the cheese is melted and the sauce has a smooth consistency.
Arrange one layer of potatoes in the baking dish, slightly overlapping. Pour about a third of the sauce over the layer, spreading evenly with a spoon.
Repeat with remaining potatoes and sauce, finishing with a generous layer of cheese on top. Sprinkle Parmesan if using.
Cover with foil and bake for 40 minutes. Remove the foil and bake another 20-25 minutes until bubbly and golden brown. You’ll know it’s ready when a knife slides easily into the potatoes.
Let it rest for at least 10 minutes before serving. This helps the sauce thicken slightly and makes cutting cleaner.

If your top isn’t browning enough, you can pop it under the broiler for 2-3 minutes—just keep an eye on it. If the sauce looks too thin, it will thicken as it stands. For extra richness, you can add a dollop of cream on top before baking uncovered. The smell alone will make everyone wander into the kitchen asking when dinner’s ready!

Cooking Tips & Techniques

After making these scalloped potatoes dozens of times, here are a few lessons learned the delicious way:

Slice Evenly: Uneven slices can lead to overcooked edges and underdone centers. Uniform slices ensure perfect tenderness.
Warm the Sauce: Don’t skip warming the cream mixture—it helps the cheese melt smoothly and avoids grainy texture.
Season Generously: Potatoes absorb salt like sponges. Taste the sauce before layering and adjust as needed.
Rest Before Serving: This step is crucial; it lets the sauce set and flavors meld.
Cheese Balance: Gruyere is rich, so resist overloading. Too much can overpower the thyme’s subtle aroma.

I once skipped the resting time (impatience got the better of me), and the sauce ran all over the plate—lesson learned! Also, don’t rush the bake. The slow cooking is what turns the potatoes creamy and the cheese golden. If you’re multitasking during a holiday meal, get these in the oven first—they’ll stay warm beautifully while you finish the main dish.

Variations & Adaptations

One of the best things about scalloped potatoes is how flexible they are. You can tweak and twist this recipe to match your taste or dietary needs without losing its comforting soul.

Vegetarian-Friendly: This version already works for vegetarians, but you can add sautéed mushrooms or caramelized onions between layers for extra texture.
Low-Carb Option: Swap potatoes for thinly sliced turnips or cauliflower for a lighter version that still feels indulgent.
Seasonal Twist: In spring, try swapping thyme for fresh dill or adding a handful of spinach. In winter, rosemary adds a lovely piney aroma.
Cheese Variations: Mix Gruyere with sharp cheddar or fontina for a more complex flavor profile.
Personal Favorite: I sometimes add a sprinkle of crispy bacon bits on top before baking—my family calls it “holiday magic.”

Whether you’re adjusting for allergies or just experimenting, this recipe welcomes creativity. Just keep the essence—thinly sliced potatoes, creamy sauce, and that hint of thyme—and you’ll never go wrong.

Serving & Storage Suggestions

Serve these Perfect Scalloped Potatoes with Gruyere and Thyme warm, straight from the oven. They pair beautifully with roasted meats like prime rib, glazed ham, or even simple grilled chicken. For a vegetarian spread, serve alongside a crisp salad and roasted root vegetables.

To store leftovers, cover tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through—it tastes just as creamy as day one. You can also freeze portions for up to a month; just thaw overnight in the fridge before reheating.

As it sits, the flavors deepen—the thyme becomes more pronounced, and the sauce takes on a richer taste. Honestly, it’s even better the next day (if you’re lucky enough to have leftovers!).

Nutritional Information & Benefits

Each serving (about 1 cup) provides approximately 320 calories, 18g of fat, 25g of carbohydrates, and 12g of protein. Gruyere offers a good dose of calcium and protein, while potatoes provide potassium and fiber. Thyme brings antioxidants and anti-inflammatory properties, making this comfort dish surprisingly wholesome.

This recipe is naturally gluten-free and can be adapted for low-carb diets by swapping the potatoes. While it’s indulgent, it’s also nourishment for the soul—the kind that makes gatherings feel warm and memorable.

Conclusion

These Perfect Scalloped Potatoes with Gruyere and Thyme are the kind of dish you’ll make once and then want to make again (and again). They’re creamy, flavorful, and just fancy enough for holidays without being fussy. Every bite feels like comfort mixed with a little sophistication.

Give this recipe a try, and don’t be afraid to make it your own—add herbs, switch up cheeses, or toss in your favorite add-ins. I’d love to hear how it turns out for you, so drop a comment or share your version with me. Here’s to more dinners that feel like home and taste even better.

FAQs

Can I make scalloped potatoes ahead of time?

Yes! Assemble and bake them a day ahead, then reheat covered at 350°F (175°C) until warm.

What’s the best potato for scalloped potatoes?

Yukon Golds are ideal—they’re buttery and hold their shape well. Russets work too for a softer texture.

Can I use a different cheese?

Absolutely. Try cheddar, fontina, or Swiss if Gruyere isn’t available.

How do I prevent curdled sauce?

Warm the cream mixture gently and don’t let it boil. Baking covered initially helps maintain smoothness.

Can I freeze scalloped potatoes?

Yes, freeze cooled portions in airtight containers for up to a month. Reheat slowly in the oven for best texture.