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Cheesy Scalloped Potatoes with Gruyere and Thyme

Cheesy scalloped potatoes are layered with Gruyere and a creamy thyme sauce, then baked until golden and tender. Yukon Gold potatoes give each slice a soft, rich texture beneath the browned cheese topping.
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Prep Time 25 minutes
Cook Time 1 hour 24 minutes
resting 15 minutes
Total Time 2 hours 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the baking dish
  • Nonstick cooking spray
For the sauce
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh thyme leaves
For the potatoes and assembly
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 8 oz Gruyere cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Make the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the garlic and cook for 30 seconds.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and heavy cream, bring to a gentle simmer, and cook, stirring, for 3 to 5 minutes, until the sauce thickens enough to coat a spoon.
  5. Remove the pan from the heat and stir in the salt, pepper, and thyme.
Assemble and bake
  1. Arrange the sliced potatoes in three even layers in the prepared dish, spreading sauce over each layer and sprinkling 2 ounces of Gruyere between the first and second layers and between the second and third layers.
  2. Pour any remaining sauce over the top and scatter the remaining 4 ounces of cheese over it.
  3. Cover the dish tightly with foil and bake for 50 minutes.
  4. Remove the foil and bake for 25 to 35 minutes, until the top is golden and a knife slides easily into the potatoes.
  5. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become grainy. For a gluten-free version, use a gluten-free all-purpose flour blend.