Get the Recipe Cheesy Scalloped Potatoes with Gruyere and Thyme
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195 reviews
Excellent
Get the Recipe Cheesy Scalloped Potatoes with Gruyere and Thyme
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Elevate your next meal with these cozy, comforting, cheesy Gruyere Scalloped Potatoes! They are luxurious and indulgent! The nuttiness of gruyere cheese, creamy buttery flavor of the Yukon Gold potatoes, and warm, fragrant fresh thyme make an irresistible combination! This is one side dish recipe you will be making over and over!
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Ingredients
- 1.5 - 1.75 .5 - 1.75 pounds Yukon gold potatoes thinly sliced ⅛ inch
- 3 Tablespoons unsalted butter or olive oil; additional for pan
- ½ cup yellow onion finely diced
- 4 garlic cloves minced
- 2 Tablespoons all-purpose flour
- ½ cup vegetable stock
- 1 cup whole milk room temperature
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon white pepper
- ¼ teaspoon freshly ground black pepper optional
- 2 teaspoons fresh thyme chopped, and divided
- 1 ¼ cups Gruyere cheese* freshly shredded
- ½ cup freshly shredded parmesan cheese*
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!
Equipments used:
Notes
- 9x13 baking dish will also work, just reduce the cooking time by 5-10 minutes as it will be thinner and need less cook time.
- Dried Thyme: to substitute dried thyme, use 1 teaspoon in the cream sauce and omit the garnish.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Show Details
Calories
181kcal
(9%)
Carbohydrates
5g
(2%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
388mg
(16%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
481IU
(10%)
Vitamin C
2mg
(2%)
Calcium
326mg
(33%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
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Overall Rating
5.0
195 reviews
Excellent
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