Gruyere Scalloped Potatoes are an easy, cheesy potato casserole. What could be better?! They have a grown-up twist—nutty gruyere cheese and fresh thyme—that take them over the top.
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.
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 Fire 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!
It took maybe 15 minutes for me to get all of them peeled, sliced, and placed into a 13×9 inch casserole dish (I used this one from Le Creuset
).
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 really do 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.
Serving the scalloped potatoes
I served the Gruyere Scalloped Potatoes on a gorgeous Easter table set by my friend Kelley of Haviland Events.
We also had a Fire Glazed Ham and Super Flaky Southern Biscuits. Along with roasted asparagus, it was the perfect Easter dinner.
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!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 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
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.
Laura says
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!
Kate Shungu says
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.