Gruyère and Thyme Scalloped Potatoes

Prep Time: 25 minutes | Cook Time: 1 hour | Servings: 6
Macros (per serving): ~360 calories | 22g fat | 28g carbs | 10g protein

this recipe!

If you love creamy potatoes with a fancy twist, these Gruyère and Thyme Scalloped Potatoes are calling your name. They’re rich and savory, with a hint of nuttiness from the Gruyère cheese and a cozy, herbal note from fresh thyme. It’s classic comfort food—but just a little elevated.

I first made these for a fall dinner party, and they completely stole the show. That earthy thyme with melty Gruyère? Game-changer. Whether you’re pairing them with roast chicken or serving them as the star at a holiday meal, they never disappoint.

Why I Love This Recipe

Here’s why it’s on repeat at my house:

What You’ll Need

• 2½ lbs Yukon gold potatoes, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• ¾ cup heavy cream
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1½ tsp fresh thyme leaves (plus more for garnish)
• 1½ cups shredded Gruyère cheese

Pro Tips

• Slice the potatoes thin and even—a mandoline helps a lot
• Don’t skip the thyme! It adds a fresh, herby flavor that balances the richness
• Shred your own Gruyère—it melts better than pre-shredded
• Let it rest before serving so the sauce sets up
• Use a shallow baking dish for more crispy golden topping

Tools You’ll Need

• 9×13 baking dish
• Skillet or saucepan
• Mandoline slicer or sharp knife
• Whisk
• Measuring cups and spoons
• Aluminum foil

Substitutions and Variations

• Use fresh rosemary instead of thyme
• Swap Gruyère for Fontina, Emmental, or sharp white cheddar
• Add a pinch of nutmeg for extra depth
• Make it gluten-free with a 1:1 GF flour substitute
• Add sautéed mushrooms or leeks between layers

Make-Ahead Tips

• Assemble the dish up to 24 hours in advance
• Cover tightly and refrigerate, then bake when ready
• Let it come to room temp for 30 minutes before baking

Instructions

STEP 1: Slice the Potatoes

Peel and slice 2½ lbs Yukon gold potatoes into thin rounds (about ⅛ inch thick). Keep them in cold water while you prep the sauce so they don’t brown.

STEP 2: Sauté Onion and Garlic

In a saucepan over medium heat, melt 2 tbsp butter. Add 1 small diced onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic and cook another minute.

STEP 3: Build the Sauce

Sprinkle in 2 tbsp flour, stir and cook for 1 minute. Slowly whisk in 1½ cups whole milk and ¾ cup heavy cream. Add 1½ tsp salt, ½ tsp black pepper, and 1½ tsp thyme leaves. Simmer until slightly thickened, about 3–4 minutes.

STEP 4: Add Gruyère

Turn off the heat. Stir in 1 cup shredded Gruyère cheese until melted and smooth (reserve ½ cup for topping).

STEP 5: Layer the Potatoes

Dry the potatoes and layer half in a greased 9×13 baking dish. Pour over half the Gruyère-thyme sauce. Add the remaining potatoes and top with the rest of the sauce.

STEP 6: Top and Cover

Sprinkle the remaining ½ cup Gruyère cheese evenly over the top. Cover with foil and bake at 375°F for 40 minutes.

STEP 7: Uncover and Finish Baking

Remove foil and bake for another 20 minutes, until top is bubbly and golden brown.

STEP 8: Rest and Garnish

Let rest for 10–15 minutes before serving. Sprinkle with extra fresh thyme leaves if desired.

Leftovers + Storage

• Store covered in the fridge for up to 4 days
• Reheat in oven at 350°F or in microwave with a splash of cream
• Flavor deepens as it sits—leftovers are amazing

Why This Recipe Works (Quick Science)

• Thinly sliced potatoes cook evenly and absorb sauce
• Gruyère has great meltability and savory flavor
• Flour thickens the sauce, creating a rich, creamy texture
• Fresh thyme cuts the richness and adds depth

Meal Plan Ideas

• Serve with roast chicken or pork tenderloin
• Add to a holiday dinner with glazed carrots and ham
• Pair with a green salad and crusty bread
• Top leftovers with a fried egg for a next-day brunch
• Serve with pan-seared salmon and roasted Brussels sprouts

Common Mistakes

• Slicing potatoes too thick—they won’t cook through properly
• Using too little salt—it needs seasoning to bring out the flavor
• Overbaking—can dry out the sauce and overcook the top
• Not letting it rest—sauce needs time to set before serving

What to Serve With

• Roasted or grilled meats
• Braised greens or green beans
• Baked salmon or trout
• A crisp fennel salad
• French bread or garlic knots

FAQ

Q: Can I use dried thyme?
A: Yes, use about ½ tsp dried thyme if you don’t have fresh.

Q: Can I use another cheese?
A: Definitely—try Fontina, white cheddar, or Emmental.

Q: Can I freeze it?
A: You can, but the texture may be softer. Best enjoyed fresh or refrigerated.

Q: What’s the best potato to use?
A: Yukon golds work best for creamy, buttery texture. Russets will be starchier but still good.

That’s a wrap!

These Gruyère and Thyme Scalloped Potatoes are rich, creamy, and full of cozy flavor. They’re perfect for holidays, dinner parties, or just a night when you need something comforting and satisfying. Try them out and let me know how they turn out. And if you have questions, drop them in the comments—happy cooking!