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Creamy Scalloped Potatoes Au Gratin Recipe with Gruyere and Thyme

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A rich, silky, and comforting scalloped potatoes au gratin featuring nutty Gruyere cheese and fresh thyme, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 8 ounces Gruyere cheese, grated
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 2 teaspoons fresh thyme, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish lightly to prevent sticking.
  2. Wash and peel the Yukon Gold potatoes. Using a mandoline or sharp knife, slice them thinly—about 1/8 inch (3 mm) thick. Keep slices uniform for even cooking.
  3. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw taste, forming a smooth roux.
  5. Slowly pour in the heavy cream and whole milk while whisking to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon—about 5 minutes.
  6. Remove from heat and stir in the chopped fresh thyme, a pinch of nutmeg, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
  7. Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping. Pour a ladle of the creamy sauce over the layer, then sprinkle with a handful of grated Gruyere.
  8. Repeat the layering process until all potatoes, sauce, and cheese are used, finishing with a generous cheese layer on top.
  9. Bake uncovered for about 50-60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly. If the top browns too quickly, tent loosely with foil.
  10. Let the dish rest for 10-15 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline for uniform potato slices to ensure even cooking. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking. Let the dish rest before serving for easier slicing. Freshly grated Gruyere melts better than pre-shredded cheese. You can prepare the dish ahead and refrigerate for up to 24 hours before baking.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere, thyme, creamy potatoes, comfort food, easy side dish

Find it online: https://elaraeats.com/creamy-scalloped-potatoes-au-gratin-recipe-with-gruyere-and-thyme-for-easy-comfort-meals/