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Easter Scalloped Potatoes with Gruyère and Thyme

Close-up of a thick slice of creamy Easter Scalloped Potatoes with a golden, bubbly, cheesy crust.
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A rich and creamy scalloped potato recipe featuring Gruyère cheese and fresh thyme, perfect for your holiday meal.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Gruyère cheese, divided
  • 2 tablespoons fresh thyme leaves

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the warm milk until the sauce is smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 5 minutes.
  5. Remove the sauce from the heat. Stir in the heavy cream, salt, pepper, nutmeg, 3/4 cup of the Gruyère cheese, and the fresh thyme leaves.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the rest of the sauce evenly over the top layer of potatoes.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/4 cup of Gruyère cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the potatoes rest for 10 minutes before serving.

Notes

  • For easy slicing, use a mandoline slicer to keep the potato slices uniform in thickness.
  • You can assemble this dish up to 24 hours ahead. Cover and refrigerate. Add 15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you do not have Gruyère, substitute with good quality Swiss cheese or sharp white cheddar.

Nutrition

Find it online: https://savoryskies.com/easter-scalloped-potatoes-recipe/