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Perfect Scalloped Potatoes with Gruyère

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A rich and creamy scalloped potato dish layered with Gruyère cheese and fresh thyme, perfect for Christmas dinner or any cozy holiday meal.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups (200 g) Gruyère cheese, shredded
  • 4 tablespoons (57 g) unsalted butter
  • 3 tablespoons (24 g) all-purpose flour
  • 2 ½ cups (600 ml) whole milk, warmed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried thyme)
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, plus extra for seasoning
  • Pinch of nutmeg
  • ½ cup (50 g) Gruyère cheese, extra for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your 9×13-inch baking dish to keep the potatoes from sticking.
  2. Peel and slice the Yukon Gold potatoes about 1/8 inch (3 mm) thick using a mandoline or sharp knife. Set aside.
  3. In a large saucepan, melt 4 tablespoons (57 g) of unsalted butter over medium heat. Once melted and bubbling, whisk in 3 tablespoons (24 g) of all-purpose flour. Stir continuously for about 2 minutes to cook out the raw flour taste—this is your roux.
  4. Gradually whisk in 2 ½ cups (600 ml) of warm whole milk, stirring constantly to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
  5. Stir in minced garlic, fresh thyme, 1 ½ teaspoons salt, 1 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
  6. Remove the sauce from heat and stir in 2 cups (200 g) shredded Gruyère cheese until melted and smooth.
  7. Arrange a third of the sliced potatoes evenly on the bottom of the buttered dish. Pour about a third of the cheese sauce over the potatoes, spreading gently to cover. Repeat two more times, finishing with sauce on top.
  8. Sprinkle the remaining ½ cup (50 g) of shredded Gruyère evenly over the top for a golden, bubbling crust.
  9. Bake uncovered for 50–60 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
  10. Remove from oven and let sit for 10 minutes before serving to settle the sauce.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. If the top browns too quickly, tent loosely with foil after 30 minutes. Let the dish rest after baking to thicken the sauce. Freshly shred Gruyère cheese for best melting and texture. For gluten-free, substitute flour with cornstarch. For dairy-free, use plant-based margarine, almond or oat milk, and vegan cheese.

Nutrition

Keywords: scalloped potatoes, Gruyère, Christmas dinner, holiday side dish, creamy potatoes, cheesy potatoes, comfort food

Find it online: https://lucydishes.com/perfect-scalloped-potatoes-with-gruy-e-re-easy-christmas-dinner-recipe/