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Gruyere Scalloped Potatoes with Garlic Cream and Thyme

Gruyere scalloped potatoes bake in garlic cream with fresh thyme until the Yukon Gold slices are tender and the top is golden and bubbly. A 15-minute rest helps the creamy layers settle before serving.
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Prep Time 20 minutes
Cook Time 1 hour 28 minutes
resting 15 minutes
Total Time 2 hours 3 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1 tbsp butter softened, for the baking dish
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
For the garlic cream
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg
For the Gruyere
  • 8 oz Gruyere cheese grated, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the potatoes
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Peel the potatoes.
  4. Slice the potatoes 1/8 inch thick.
Make the garlic cream
  1. Combine the heavy cream, milk, garlic, thyme, salt, pepper, and nutmeg in a medium saucepan.
  2. Warm the mixture over medium heat until steaming, about 5 minutes; do not let it boil.
Assemble and bake
  1. Arrange half the potatoes in overlapping layers in the baking dish.
  2. Sprinkle with 4 ounces of Gruyere.
  3. Arrange the remaining potatoes on top.
  4. Pour the warm cream mixture evenly over the potatoes.
  5. Cover the dish tightly with foil and bake for 55–65 minutes, until a knife slides through the potatoes near the center with little resistance.
  6. Remove the foil and sprinkle the remaining 4 ounces of Gruyere evenly over the potatoes.
  7. Bake uncovered for 20–25 minutes, until the top is golden and bubbly and the potatoes are tender.
  8. Let the potatoes rest for 15 minutes before serving.

Notes

Slice the potatoes evenly so they cook at the same rate. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream sauce may change texture. For a lactose-free variation, use lactose-free cream and milk and a suitable lactose-free cheese.