Gruyere Scalloped Potatoes are made with thinly sliced potatoes layered in a creamy sauce with Gruyère whisked right in and sprinkled on top for a golden finish. A bit of thyme adds a cozy, savory flavor that makes this dish feel just a little extra special.
Scalloped potatoes are a classic side dish that has been made for generations. My own grandma served them for Easter dinner with ham, though I know many families who enjoy them for Christmas or even Thanksgiving. Scalloped Potatoes and Ham are a popular spin on them, too!
These Gruyere Scalloped Potatoes are a twist on the classic, thanks to the addition of gruyere cheese and fresh thyme. The two flavors take them into gourmet territory—the gruyere gives off a nutty, earthy flavor, and the fresh thyme adds a fresh peppery zip.
I served them with a Brown Sugar Glazed Ham for an Easter dinner, but they would be a delicious side dish with beef, turkey, or roast chicken, too.
How to make gruyere scalloped potatoes
1. Peel the potatoes and slice them into ⅛ inch slices using a mandoline
or a sharp knife. I just used a sharp knife!
2. While you are slicing potatoes, place the milk in a saucepan on the stove over low heat. You do not want the milk to come to a boil—we are just warming it slightly so it creates a smooth sauce later.
3. Sauté the shallots in butter (YUM), then stir in the flour and the warmed milk. Whisk the mixture until combined and until it has thickened slightly, about 30 seconds.
4. Stir in the salt, fresh thyme, and half of the gruyere cheese, then pour the mixture over the potatoes in the dish.
5. Top with the remaining gruyere, and bake for 50–60 minutes at 375°F. The potatoes will start to turn golden on top and bubble around the edges. You do not need to cover the dish when cooking.
Garnish the Gruyere Scalloped Potatoes with fresh thyme.
Frequently Asked Questions
Technically, yes, you can use another type of milk other than whole. Whole milk creates the creamiest sauce, so I recommend using whole milk if you can.
Substitute ¾ teaspoon of dried thyme in place of the fresh thyme.
Cheddar, gruyere, and gouda are all delicious in scalloped potatoes. Smoked gouda would taste amazing, too!
Storage and reheating
Store any leftover Gruyere Scalloped Potatoes in a covered dish in the refrigerator.
To reheat, place them in an oven-safe dish and cover. Bake at 350°F for 15–25 minutes. The time varies depending on how much you are reheating.
I don’t recommend freezing the scalloped potatoes, which will change the consistency of the cheese sauce.
What to Serve with Scalloped Potatoes
Ham is a classic main course to accompany scalloped potatoes. I love this Fire Glazed Ham with a batch of Super Flaky Southern Biscuits on the side. Scalloped Pineapple is another classic that pairs nicely with ham and other sides.
Also, this fun and festive Deviled Egg Bar would be a perfect addition to the meal, or an appetizer to tide over your hungry guests while dinner is cooking!
📖 Recipe
Gruyere Scalloped Potatoes
Ingredients
- 4 lbs Yukon Gold potatoes
- ⅓ cup unsalted butter
- 2 small shallots, finely chopped
- ⅓ cup flour
- 3½ cups whole milk
- 1½ teaspoons salt
- 2 cups shredded Gruyere cheese
- 2 teaspoons chopped fresh thyme
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Instructions
- Preheat oven to 375°F.
- Slice the potatoes ⅛ inch thick. Arrange in a greased 13×9 inch baking dish.
- Warm the milk in the microwave or a saucepan or until just warm (do not boil).
- Melt the butter in a large saucepan over medium heat. Add the shallots and sauté until the shallots are soft.
- Add the flour and stir for 30 seconds. Add the warmed milk, whisking as you add it. Whisk until the flour is incorporated into the milk and no lumps remain. Continue cooking until the mixture thickens just a bit, about 30 seconds.
- Stir in the salt, thyme, and half of the Gruyere cheese.
- Pour the cheese sauce over the top of the potatoes in the casserole dish.
- Top with the remaining Gruyere.
- Bake for 50–60 minutes, or until the sauce is bubbling and the top is golden brown. Serve immediately.
I made this for Mother’s Day brunch and it was a hit. We used a mandolin to slice the potatoes, and I think that having all the slices the exact same thickness is key to the potatoes cooking evenly. This would work with any hard cheese, so use up those leftover chunks of whatever you have. This recipe is a keeper!
Hi Laura, I am so glad you enjoyed it. Thank you for sharing your feedback! I love the idea of using up any leftover chunks of hard cheese.