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Creamy Scalloped Potatoes au Gratin Recipe with Gruyère and Thyme

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A comforting and elegant scalloped potatoes au gratin dish featuring thinly sliced russet potatoes baked in a creamy Gruyère and thyme sauce with a golden, crispy top.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and thinly sliced
  • 8 ounces (225g) Gruyère cheese, grated
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme, finely chopped
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter the baking dish thoroughly to prevent sticking and help with browning.
  2. Peel and slice the russet potatoes thinly, about 1/8-inch (3mm) thickness. Use a mandoline slicer or a sharp knife for uniform slices.
  3. In a mixing bowl, whisk together heavy cream, whole milk, minced garlic, all-purpose flour, salt, black pepper, nutmeg, and fresh thyme until smooth and fully incorporated.
  4. Arrange a single layer of potato slices in the bottom of the prepared baking dish. Pour a small amount of the cream sauce over the layer, then sprinkle about 1/3 cup (30g) of grated Gruyère cheese evenly on top.
  5. Repeat layering potatoes, cream sauce, and cheese until all ingredients are used, finishing with a generous cheese layer on top.
  6. Bake uncovered for 50–60 minutes until the sauce bubbles gently and the top is golden brown and crispy. Check at 45 minutes and tent with foil if the top browns too fast but potatoes are not tender.
  7. Let the au gratin rest for about 10 minutes after removing from the oven to thicken the sauce and make serving easier.

Notes

Grate Gruyère cheese yourself for better melting and texture. Use fresh thyme for best flavor; if using dried thyme, reduce quantity by half. Slice potatoes thinly and evenly for uniform cooking. Let the dish rest after baking to thicken the sauce. If the top browns too quickly, tent with foil. Soaking sliced potatoes overnight in cold water removes excess starch and improves texture.

Nutrition

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

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