As a kid, I hated scalloped potatoes. Thankfully, my adult palate has picked up on what I was missing, which is basically a cheesy potato casserole. I added a few twists on an old recipe to create Gruyere and Thyme Scalloped Potatoes. They’re perfect for an Easter dinner, or side dish with ham or beef.
Every year when I was growing up, my grandma would serve ham and scalloped potatoes for Easter. Is this a Midwestern thing? I live in Chicago and I know other families where this is the menu, but it can’t be true all over. Please tell me what you have for Easter dinner in the comments!
For my own Easter dinner, I took a cue from Grandma and created a modern spin on her menu. My Fire Glazed Ham was a hit, and these Gruyere and Thyme Scalloped Potatoes were gobbled right up.
I started by slicing the potatoes. You could use a mandoline for this, but I just used a sharp knife. It took maybe 15 minutes to get all of them peeled, sliced, and placed into a 13×9 inch casserole dish (I used this one from Le Creuset—a wedding present that I don’t use nearly enough!).
Then I created a simple sauce using butter, shallots, flour, milk, Gruyere, and thyme. The key to a smooth sauce is adding warmed milk to the pan (not cold milk). It’ll easily incorporate with a few turns of a whisk.
I topped it off with another cupful of Gruyere cheese. The end result is a cheesy masterpiece of a potato casserole.
I served the Gruyere and Thyme Scalloped Potatoes on a gorgeous Easter table set by my friend Kelley of Haviland Events.
Here’s what else we ate!
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Gruyere and Thyme Scalloped Potatoes
- 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
- Preheat oven to 375°F.
- Slice the potatoes ⅛ inch thick. Arrange in a greased 13x9 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.
- Stir in the flour. 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.
- Top with the remaining Gruyere.
- Bake for 50–60 minutes, or until the sauce is bubbling and the top is golden brown. Serve immediately.