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Creamy Scalloped Potatoes au Gratin Recipe with Gruyere and Thyme

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A comforting and elegant side dish featuring tender layers of russet potatoes baked in a rich, creamy Gruyere cheese sauce with fresh thyme.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 8 ounces (225 grams) Gruyere cheese, shredded
  • 2 cups (475 ml) heavy cream
  • 3 tablespoons (45 grams) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons (16 grams) all-purpose flour
  • Optional: 1/2 cup (50 grams) Parmesan cheese for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice about 2 pounds (900 grams) of russet potatoes to roughly 1/8-inch (3 mm) thickness. Place the slices in a large bowl.
  3. In a medium saucepan, melt 3 tablespoons (45 grams) of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
  4. Sprinkle 2 tablespoons (16 grams) of all-purpose flour into the melted butter and whisk continuously for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in 2 cups (475 ml) of heavy cream while whisking to avoid lumps. Continue to cook, stirring often, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme.
  7. Butter a 9×13 inch (23×33 cm) baking dish. Arrange a layer of potato slices on the bottom, slightly overlapping.
  8. Pour a third of the creamy sauce over the potatoes, then sprinkle a third of the shredded Gruyere (about 2.5 ounces / 65 grams).
  9. Repeat layering two more times—potatoes, sauce, Gruyere—ending with cheese on top.
  10. If desired, sprinkle 1/2 cup (50 grams) Parmesan cheese over the final layer for an extra crunchy crust.
  11. Bake uncovered for 50-60 minutes until the top is bubbling and golden brown and the potatoes are tender when pierced with a fork.
  12. Let the dish rest for 10-15 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Grease the baking dish well with butter to prevent sticking. If the sauce is too thick before layering, add a splash of milk or cream to loosen it. Let the dish rest after baking for easier slicing. Variations include swapping Gruyere for cheddar or fontina, using gluten-free flour for a gluten-free version, or dairy-free alternatives like coconut milk and dairy-free cheese.

Nutrition

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

Find it online: https://siennaspoon.com/creamy-scalloped-potatoes-au-gratin-recipe-with-gruyere-and-thyme-easy-and-perfect/