Thyme Scalloped Potatoes with Gruyere Cheese

Finding a side dish that feels special enough for holiday dinners but simple enough for a regular Tuesday night can be tricky. You want something that looks impressive when you bring it to the table, but you don’t want to spend hours in the kitchen or deal with complicated techniques that leave you stressed out.

That’s exactly why these scalloped potatoes with gruyere cheese have become my favorite go-to recipe. They’re creamy, cheesy, and absolutely delicious, but the process is actually pretty straightforward – just slice, layer, and bake. Plus, you can prep them ahead of time, which is a total lifesaver when you’re juggling multiple dishes.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy or all-purpose potatoes that hold their shape while still getting tender and creamy. Russet potatoes are a classic choice because they absorb the cheese sauce beautifully and create that soft, melt-in-your-mouth texture we’re after. Yukon Golds are another great option – they’re a bit waxier than Russets but still work wonderfully and add a naturally buttery flavor to the dish. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they tend to stay too firm and won’t give you that classic creamy scalloped potato texture.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Gruyere cheese: Gruyere can be pricey, so feel free to use Swiss cheese, fontina, or even sharp cheddar instead. Each will give you a slightly different flavor, but they all melt beautifully and taste great.
• Parmesan cheese: If you’re out of parmesan, try pecorino romano for a similar salty, sharp flavor. In a pinch, you could also just use more of whatever main cheese you’re using.
• Potatoes: Russet potatoes are traditional for scalloped potatoes because they’re starchy and absorb the sauce well. Yukon golds work too and give you a creamier texture. I’d avoid red potatoes here since they don’t absorb the sauce as nicely.
• Milk: You can use heavy cream for a richer dish, or go half-and-half for something in between. For a lighter version, stick with whole milk – just avoid skim milk as it can make the sauce too thin.
• Vegetable stock: Chicken stock works just as well here, or you can use more milk if you don’t have any stock on hand.
• Fresh thyme: If you only have dried thyme, use about 1 teaspoon instead of 2 teaspoons fresh. Dried herbs are more concentrated, so you need less.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is cutting your potato slices unevenly, which leads to some pieces being mushy while others stay crunchy – aim for uniform slices about 1/8 inch thick using a mandoline or sharp knife for consistent cooking. Another common error is skipping the resting time after baking, but those 10-15 minutes are crucial for the sauce to thicken and set, making it much easier to serve neat portions instead of a runny mess. Don’t rush the sauce-making step either – if you add the liquid too quickly after the flour, you’ll end up with lumps, so whisk constantly and pour slowly to get a smooth, creamy base. Finally, resist the urge to skip covering the dish with foil during the first part of baking, as this traps steam and helps the potatoes cook through without the top burning before the inside is tender.

What to Serve With Scalloped Potatoes?

Scalloped potatoes are rich and cheesy, so they pair beautifully with simple roasted or grilled proteins like chicken, pork chops, or a nice steak. I love serving them alongside a crisp green salad with a light vinaigrette to balance out all that creamy goodness. They’re also perfect for holiday dinners next to roasted turkey or ham, and honestly, a side of roasted green beans or asparagus rounds out the plate nicely. If you’re keeping it vegetarian, these potatoes are hearty enough to be the main event with just a fresh salad on the side.

Storage Instructions

Store: Leftover scalloped potatoes keep really well in the fridge for up to 4 days. Just cover the dish tightly with foil or transfer portions to an airtight container once they’ve cooled down. The flavors actually get even better the next day as everything melds together.

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture might be slightly different when you reheat them. Let them cool completely, then wrap the dish tightly in plastic wrap and foil, or portion them out into freezer-safe containers.

Reheat: To warm them up, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45 minutes if frozen. You can also microwave individual portions for a quick lunch, just add a splash of milk if they seem a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 55-65 g
• Fat: 85-95 g
• Carbohydrates: 145-155 g

Ingredients

For the potatoes and cheese:

• 2 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 1.5 cups gruyere (freshly shredded for better melting)
• 0.5 cup parmesan

For the cream sauce:

• 3 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 0.5 cup onion
• 4 garlic cloves (freshly minced for best flavor)
• 2 tbsp flour (I always use King Arthur all-purpose flour)
• 0.5 cup vegetable stock
• 1.25 cups milk
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.25 tsp black pepper
• 2 tsp fresh thyme
• 0.5 tsp Dijon mustard

Step 1: Prepare Mise en Place and Preheat Oven

• 2 lb potatoes
• 0.5 cup onion
• 4 garlic cloves
• 1.5 cups gruyere
• 0.5 cup parmesan
• 2 tsp fresh thyme

Preheat your oven to 400°F and lightly butter a 9×13 inch baking dish.

While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I recommend using a mandoline slicer for consistent thickness, which ensures even cooking.

Finely mince the garlic cloves, dice the onion into small pieces, and shred the gruyere and parmesan cheeses fresh (pre-shredded cheese contains anti-caking agents that prevent smooth melting).

Measure out the stock, milk, and seasonings, and mince the fresh thyme.

Step 2: Build the Cheese Sauce

• 3 tbsp butter
• 2 tbsp flour
• 0.5 cup vegetable stock
• 1.25 cups milk
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.25 tsp black pepper
• 0.5 tsp Dijon mustard

Melt the butter in a medium saucepan over medium heat.

Add the diced onions and cook for 2-3 minutes, stirring occasionally, until they soften and become translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to create a roux base—this removes the raw flour taste and will help thicken your sauce.

Pour in the vegetable stock and milk gradually while whisking to avoid lumps, then add the salt, white pepper, black pepper, and fresh thyme.

Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Remove from heat, stir in the Dijon mustard, and taste to adjust seasonings.

Step 3: Layer Potatoes, Sauce, and Cheese

• sliced potatoes from Step 1
• cheese sauce from Step 2
• 0.5 cup parmesan
• 1.25 cups gruyere

Arrange half of the sliced potatoes in an even layer on the bottom of your prepared baking dish, slightly overlapping them for a professional appearance.

Pour half of the sauce from Step 2 over the potatoes, then sprinkle with half of the parmesan and 0.75 cup of the shredded gruyere.

Layer the remaining potatoes on top, pour the remaining sauce over them, and finish with the final 0.5 cup of gruyere on top.

I like to reserve the parmesan mostly for the middle layer since it’s a stronger flavor and benefits from being surrounded by the milder, creamier gruyere.

Step 4: Bake Covered, Then Uncovered to Finish

Cover the baking dish tightly with aluminum foil and place it in the preheated 400°F oven.

Bake for 25-30 minutes until the potatoes are mostly tender when pierced with a fork.

Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the cheese is bubbling around the edges—this second phase allows the gruyere to develop a beautiful crust while the potatoes finish cooking through.

Step 5: Rest and Serve

Remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving.

This resting period allows the sauce to set slightly, making the dish easier to serve in clean portions and ensuring the creamy texture sets properly.

The potatoes will continue to cook gently during this time from carryover heat.

Thyme Scalloped Potatoes with Gruyere Cheese

Delicious Thyme Scalloped Potatoes with Gruyere Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For the potatoes and cheese::

• 2 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 1.5 cups gruyere (freshly shredded for better melting)
• 0.5 cup parmesan

For the cream sauce::

• 3 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 0.5 cup onion
• 4 garlic cloves (freshly minced for best flavor)
• 2 tbsp flour (I always use King Arthur all-purpose flour)
• 0.5 cup vegetable stock
• 1.25 cups milk
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.25 tsp black pepper
• 2 tsp fresh thyme
• 0.5 tsp Dijon mustard

Instructions

 

• Preheat your oven to 400°F and lightly butter a 9x13 inch baking dish. While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I recommend using a mandoline slicer for consistent thickness, which ensures even cooking. Finely mince the garlic cloves, dice the onion into small pieces, and shred the gruyere and parmesan cheeses fresh (pre-shredded cheese contains anti-caking agents that prevent smooth melting). Measure out the stock, milk, and seasonings, and mince the fresh thyme.
• Melt the butter in a medium saucepan over medium heat. Add the diced onions and cook for 2-3 minutes, stirring occasionally, until they soften and become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to create a roux base—this removes the raw flour taste and will help thicken your sauce. Pour in the vegetable stock and milk gradually while whisking to avoid lumps, then add the salt, white pepper, black pepper, and fresh thyme. Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat, stir in the Dijon mustard, and taste to adjust seasonings.
• Arrange half of the sliced potatoes in an even layer on the bottom of your prepared baking dish, slightly overlapping them for a professional appearance. Pour half of the sauce from Step 2 over the potatoes, then sprinkle with half of the parmesan and 0.75 cup of the shredded gruyere. Layer the remaining potatoes on top, pour the remaining sauce over them, and finish with the final 0.5 cup of gruyere on top. I like to reserve the parmesan mostly for the middle layer since it's a stronger flavor and benefits from being surrounded by the milder, creamier gruyere.
• Cover the baking dish tightly with aluminum foil and place it in the preheated 400°F oven. Bake for 25-30 minutes until the potatoes are mostly tender when pierced with a fork. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the cheese is bubbling around the edges—this second phase allows the gruyere to develop a beautiful crust while the potatoes finish cooking through.
• Remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to set slightly, making the dish easier to serve in clean portions and ensuring the creamy texture sets properly. The potatoes will continue to cook gently during this time from carryover heat.