Cheesy Scalloped Potatoes with Gruyere and Thyme
User Reviews
5
Cheesy Scalloped Potatoes with Gruyere and Thyme
Description
These Cheesy Scalloped Potatoes use Yukon gold potatoes sliced thinly to ensure even cooking and a creamy texture. The sauce combines butter, sautéed onions and garlic, all-purpose flour, vegetable stock, milk, fresh thyme, salt, and pepper to create a smooth, lightly thickened cream. The layering process involves placing half the potatoes in a greased baking dish, pouring over half the sauce, then sprinkling shredded Gruyere and Parmesan cheese before repeating the layers.
The dish bakes in a 400°F oven until the potatoes are tender, and the top has developed a golden, bubbly crust of melted cheese. The Gruyere adds a nutty, slightly sweet depth balanced by the aromatic thyme. This gratin works well alongside poultry or beef, or can serve as a satisfying vegetarian main with a salad.
The recipe suggests adjusting cooking times if using a larger, thinner baking dish and offers a substitution for dried thyme. Cheese labeled vegetarian can be used as needed. This recipe yields a creamy, flavorful side with tender potato slices and a rich, cheesy top crust.
Ingredients
- 1.5 - 1.75 .5 - 1.75 pounds potato thinly sliced ⅛ inch, Yukon gold variety
- 3 Tablespoons butter or olive oil; additional for pan, unsalted
- ½ cup yellow onion finely diced
- 4 garlic minced, cloves
- 2 Tablespoons all-purpose flour
- ½ cup vegetable stock
- 1 cup milk room temperature, whole
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper optional, freshly ground
- 2 teaspoons thyme chopped, and divided, fresh
- 1 ¼ cups gruyere cheese freshly shredded
- ½ cup Parmesan Cheese freshly shredded
Instructions
- Preheat oven to 400°F. Lightly grease an 8x8 or 9x9 baking dish with butter. Thinly slice the potatoes using a mandoline.
- In a large stockpot or sautee pan, melt butter. Add onion and saute for 2-3 minutes, adding a pinch of salt to begin layering in the flavor. Add garlic and continue to saute for 1-2 minutes. Then stir in the flour and continue to stir for 1-2 minutes to ensure the flour does not burn.
- Whisk in the vegetable broth until combined, then whisk in milk. Add any remaining salt as needed, white pepper, and thyme. Bring cream sauce to a simmer and continue to lightly simmer for 4-5 minutes, being careful it doesn't boil. Remove from heat.
- Layer half of the potato slices at the bottom of the greased baking dish for the first layer.
- Pour over half of the cream sauce on top. Sprinkle ¾ cup of the shredded gruyere and the parmesan on top of the first layer of cream.
- Layer the rest of the potato slices in the pan and pour the remaining cream sauce on top. Sprinkle the remaining ½ cup of gruyere on top of the finished dish.
- Cover the baking dish with foil and bake for 25-30 minutes. Uncover and continue cooking for 20-25 minutes, until cheese begins to turn golden brown and potatoes are tender when pierced with a fork. The sauce should also be bubbly.
- Let cool slightly for about 10-15 minutes. Garnish with additional thyme as desired. Serve and enjoy!
Notes
- You can use a 9x13 baking dish but reduce the cooking time by 5-10 minutes due to thinner layers.
- If substituting dried thyme, use 1 teaspoon in the cream sauce and omit fresh thyme garnish.
- Choose cheese labeled vegetarian if required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 388mg | 16% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 326mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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