Description

Creamy, cheesy scalloped potatoes layered with nutty Gruyere and fragrant thyme—an elegant yet easy side dish perfect for holidays or cozy dinners.

Ingredients

Scale

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)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Peel and slice potatoes thinly (about 1/8 inch). Soak slices in cold water for 10 minutes, then drain and pat dry.
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Pour in cream and milk, whisking gently until warm. Stir in half of the Gruyere, thyme, salt, pepper, and nutmeg until cheese melts and sauce is smooth.
Arrange one layer of potatoes in the baking dish, slightly overlapping. Pour about a third of the sauce over the layer and spread evenly.
Repeat with remaining potatoes and sauce, finishing with a layer of cheese on top. Sprinkle Parmesan if using.
Cover with foil and bake for 40 minutes. Remove foil and bake another 20–25 minutes until bubbly and golden brown.
Let rest for 10 minutes before serving to allow sauce to thicken.

Notes

Slice potatoes evenly for consistent texture. Warm the cream mixture before layering to prevent curdling. Rest before serving to let the sauce set. For extra crispness, broil for 2–3 minutes at the end. Can be made ahead and reheated.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Side Dish
Cuisine: French

Nutrition

Serving Size: About 1 cup per serv
Calories: 320
Sugar: 3
Sodium: 420
Fat: 18
Saturated Fat: 11
Carbohydrates: 25
Fiber: 2
Protein: 12

Keywords: scalloped potatoes, Gruyere, thyme, holiday side, creamy potatoes, baked potatoes, comfort food