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Creamy Loaded Scalloped Potatoes with Gruyère and Thyme

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A rich and comforting scalloped potato dish featuring layers of tender potatoes, nutty Gruyère, sharp cheddar, and fresh thyme in a creamy cheese sauce. Perfect for holidays, family meals, or impressing guests with minimal fuss.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 2 cups (200g) Gruyère cheese, shredded
  • ½ cup (50g) sharp Cheddar cheese, shredded
  • 4 tablespoons (56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with 1 tablespoon of butter.
  2. Peel and slice the potatoes thinly (about 1/8 inch or 3 mm) using a mandoline slicer or sharp knife.
  3. In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for 2 minutes to form a roux.
  4. Slowly whisk in the milk and cream, stirring until the sauce thickens and coats the back of a spoon (about 5-7 minutes). Add minced garlic, chopped thyme, onion powder, salt, and pepper. If the sauce is too thick, add a splash more milk.
  5. Remove from heat and stir in 1 ½ cups of Gruyère and all the cheddar cheese until melted and smooth. Taste and adjust seasoning.
  6. Layer half of the potato slices evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
  7. Sprinkle the remaining ½ cup of Gruyère cheese on top.
  8. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
  9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking. Whisk the roux constantly to avoid lumps. Rest the dish after baking to allow the sauce to set for easier slicing. For vegan or gluten-free versions, substitute dairy and flour accordingly.

Nutrition

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

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