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Creamy Scalloped Potatoes Au Gratin Recipe with Gruyère and Thyme

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A warm, cheesy, and comforting scalloped potatoes au gratin made with Gruyère cheese and fresh thyme, perfect for cozy dinners and holiday gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups shredded Gruyère cheese
  • 2 cups heavy cream
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • Salt to taste
  • Freshly ground black pepper to taste
  • A pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add richness.
  2. Peel and slice potatoes thinly (about 1/8 inch or 3 mm). Keep them submerged in cold water to avoid browning if prepping ahead.
  3. In a mixing bowl, combine heavy cream, minced garlic, fresh thyme, salt (about 1 teaspoon), pepper (1/2 teaspoon), and a pinch of nutmeg. Whisk until blended.
  4. Arrange a single layer of potato slices in the bottom of the baking dish. Sprinkle a portion of shredded Gruyère cheese over the potatoes.
  5. Pour a ladle (about 1/3 cup or 80 ml) of the cream mixture evenly over the cheese and potato layer.
  6. Continue layering potatoes, cheese, and cream until all ingredients are used, finishing with a generous layer of Gruyère on top.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes to trap steam and gently cook the potatoes.
  8. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. The potatoes should be tender when pierced with a fork.
  9. Let the dish cool for 10 minutes to let the sauce thicken slightly, making it easier to serve.

Notes

Slice potatoes evenly for uniform cooking. Warm cream slightly before mixing to help cheese melt smoothly. Cover dish during baking to trap steam and remove foil near the end to crisp the cheese crust. Let rest before serving for thicker sauce. Use mandoline for best results but a sharp knife works fine. For dairy-free version, substitute cream and cheese with coconut cream and vegan cheese. Can be prepared ahead and refrigerated before baking.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyère, thyme, creamy potatoes, cheesy potatoes, comfort food, holiday side dish

Find it online: https://emmastirs.com/creamy-scalloped-potatoes-au-gratin-recipe-with-gruy-e-re-and-thyme-easy-and-perfect/