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(Primary Keyword): Creamy Baked Scalloped Potatoes with Gruyère and Thyme

There are nights when you want something comforting, a little fancy, and—for the love of all things weeknight—easy. Enter this Creamy Baked Scalloped Potatoes with Gruyère and Thyme recipe. Whether you’re feeding hungry kids, impressing a friend, or just craving a cozy dinner, this dish hits the sweet spot: made-from-scratch flavor with surprisingly little stress. Pair it with a baked brie for guests or save it as the main side for a roast — it’s versatile that way. For a fun pairing idea, try it with this baked brie with figs, honey, and pecans when company comes over.

Why You’ll Love This (Primary Keyword)

• It’s creamy without being gloopy, thanks to a simple béchamel and just the right amount of Gruyère.
• The thyme adds gentle brightness so each bite feels balanced.
• It’s a make-ahead miracle: assemble, refrigerate, and pop it in the oven when guests arrive.
• Great for picky eaters and dinner party crowds alike—everyone asks for seconds.

A few notes before you start: I sprinkle (Secondary Keywords) through the method to remind you that small swaps are okay—potato types, milk vs. cream, or a little extra cheese can change the mood without wrecking the dish.

Ingredients
(Yields 6–8 servings)

• 2 1/2 to 3 pounds Yukon Gold or russet potatoes, peeled (or scrubbed well if you prefer skins on), thinly sliced (about 1/8-inch)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped (optional but lovely)
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess)
• 1 cup heavy cream (optional — you can use all milk)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 to 2 cups grated Gruyère cheese, divided
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 1/2 cup grated Parmesan or Pecorino Romano (optional, for a golden top)
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment you’ll need: 9×13-inch baking dish (or similar), mandoline or sharp knife, medium saucepan, whisk, and a grater.

Steps — Clear, practical, and forgiving

1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly butter the baking dish. If you’re a planner, this is the moment to slice your potatoes using a mandoline. If the mandoline is intimidating, a sharp knife works—take your time and keep fingers out of the danger zone.

2. Make the base sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook 30 seconds longer. Sprinkle the flour over the onion and whisk for about a minute—this is your roux and it tames the milk into a silky sauce.

3. Add dairy and seasonings: Slowly pour in the milk and cream while whisking so lumps don’t form. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly (2–4 minutes). Add salt, pepper, and nutmeg. Remove from heat and stir in half of the grated Gruyère until melted. Taste and adjust seasonings.

4. Layer the potatoes: Arrange a layer of potato slices across the bottom of the dish. Sprinkle a pinch of salt and some thyme over the potatoes, then ladle a bit of the sauce so the potatoes are coated. Repeat layering potatoes, salt, thyme, and sauce until you reach the top of the dish. Reserve about 1/2 cup of sauce.

5. Top with cheese: Pour the remaining sauce over the assembled potatoes. Sprinkle the remaining Gruyère and the Parmesan over the top for a golden crust. If your family loves extra crust, go ahead and add an extra handful of cheese.

6. Bake covered, then uncovered: Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 25–35 more minutes until the top is bubbling and golden and the potatoes are tender when pierced with a knife. If the top browns too quickly, tent with foil loosely.

7. Rest and serve: Let the dish rest for 10–15 minutes before serving so the sauce sets a bit and slices hold together. Garnish with chopped parsley and a few more thyme leaves. Serve warm.

Make-ahead option: Assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed, adding 10–15 minutes to the covered baking time.

Practical cooking tips (so your dinner doesn’t become a kitchen drama)

• Thin, consistent slices are your friend. If your potato slices vary a lot, some will overcook and others will be underdone. Use a mandoline or a steady hand.
• Don’t panic if the sauce looks thin before baking—that’s normal. As the potatoes and sauce bake together, the sauce thickens and becomes luscious.
• If you want a crispier top, place the baking dish under the broiler for 1–2 minutes at the end, watching like a hawk so it doesn’t burn.
• Swap Gruyère for sharp cheddar in a pinch—(Secondary Keywords) allow substitutions so you don’t ruin the meal because of one missing cheese.
• For gluten-free: use 2 tablespoons of cornstarch mixed with a little cold milk instead of flour to thicken the sauce.

A short story from my kitchen
My sister Patricia and I tested this recipe over many family dinners. One Thanksgiving the oven was already full and I set this dish on the warming rack. My niece, who is suspicious of anything green, attacked it anyway because of the bubbly cheese. She demolished half the pan before anyone else had a chance. That’s how I knew it would be a crowd-pleaser—kid-approved and guest-impressive, a rare combo that gets applause from both toddlers and neighbors.

Variations to keep it fun

• Herb swap: add a pinch of rosemary or sage if you like earthier notes.
• Add bacon: crisp 6 strips, crumble, and layer some between the potatoes for salty bites.
• Make it lighter: use all milk and skip the heavy cream, but don’t skip the Gruyère—cheese makes everything sing.
• Add greens: stir in a handful of chopped spinach or kale in the layers for a veggie boost.

FAQs (short and helpful)
Q: Can I use red potatoes or Yukon Gold?
A: Yes. Yukon Golds are silky and hold up nicely. Reds can work but are waxier; slice them thinly and check doneness.

Q: Can I use pre-shredded cheese?
A: You can, but freshly grated Gruyère melts smoother and gives a better texture. Pre-shredded cheese often contains anti-caking agents that can affect meltability.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven until warmed through. Microwaving is fine for single servings but the oven brings back the crust.

Q: Can I freeze this?
A: Yes. Assemble the pan, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding 30–45 minutes to the bake time (keep covered until near the end).

Q: What if my sauce is lumpy?
A: Whisk vigorously over low heat; if lumps persist, strain the sauce before pouring it over the potatoes. Or embrace it—sometimes a few lumps hide in the layers and nobody notices.

Pairing ideas
This dish loves a roasted protein and a bright salad. Try serving it with roasted chicken drumsticks or pork tenderloin. If you prefer a lighter meal, a crisp green salad with lemon vinaigrette balances the richness nicely. For another family favorite main, consider pairing with these baked chicken meatballs with creamy orzo for a complete meal that feels special without stress.

A few final notes before we wrap up: this recipe is forgiving. If your potatoes are sliced a bit thicker, or your sauce is a touch thicker, you won’t ruin dinner. Cooking is about rhythm, not perfection—think of this dish as a warm hug disguised as a casserole.

Conclusion

If you’d like inspiration from other kitchens or a slightly different take on this cheese-and-thyme classic, check these helpful recipes: Cheesy Scalloped Potatoes with Gruyere | Fork in the Kitchen and Scalloped (Sliced) Potatoes with Gruyere and Thyme – A Duck’s Oven. They offer great visuals and tips that pair well with what you’ll do here.

Thanks for cooking along with me—Anna (and Patricia, who taste-tests every cheesy bite). If your family asks for this on repeat, send the recipe link and claim the credit. If they don’t like it… you can always blame the oven.

Meta description (150 characters):
(Primary Keyword) is the perfect weeknight side for busy families—creamy, cheesy, and simple to make. Impress guests with minimal fuss tonight! Ready?

Creamy Baked Scalloped Potatoes with Gruyère and Thyme

This creamy baked scalloped potatoes recipe is comforting and easy, featuring Gruyère cheese and thyme for a delightful flavor balance.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5 to 3 pounds Yukon Gold or russet potatoes, peeled (or scrubbed well if you prefer skins on), thinly sliced (about 1/8-inch)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped (optional but lovely)
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess)
• 1 cup heavy cream (optional — you can use all milk)
• 1.5 teaspoons kosher salt, plus more to taste
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg (optional)
• 1.5 to 2 cups grated Gruyère cheese, divided
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 0.5 cup grated Parmesan or Pecorino Romano (optional, for a golden top)
• 2 tablespoons fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
2. Slice the potatoes using a mandoline or sharp knife, keeping slices about 1/8-inch thick.

Making the Sauce

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds longer.
2. Sprinkle the flour over the onion and whisk for about a minute.
3. Slowly pour in the milk and cream while whisking to prevent lumps. Bring to a gentle simmer, stirring constantly until thickened slightly, about 2–4 minutes.
4. Add salt, pepper, and nutmeg. Remove from heat and stir in half of the grated Gruyère until melted.

Layering the Potatoes

1. Arrange a layer of potato slices across the bottom of the dish. Sprinkle with salt and thyme, then ladle some sauce over the potatoes.
2. Repeat layering potatoes, salt, thyme, and sauce until top of the dish, reserving about 1/2 cup of sauce.

Baking

1. Pour remaining sauce over assembled potatoes. Top with remaining Gruyère and Parmesan.
2. Cover tightly with foil and bake for 35 minutes. Remove foil and continue baking for an additional 25–35 minutes until top is bubbling and golden.
3. If the top browns too quickly, tent with foil loosely.

Serving

1. Let the dish rest for 10–15 minutes before serving. Garnish with chopped parsley and more thyme leaves.

Notes

Make-ahead option: Assemble in the baking dish, refrigerate for up to 24 hours, and bake as directed, adding extra time. Thin, consistent slices are essential for even cooking. If sauce appears thin before baking, that is normal as it thickens during cooking.