Beyond Mashed: Discover the Delight of Scalloped Potatoes with Gruyère and Thyme

  

When I'm planning a cozy dinner or a small get-together, I often find myself thinking about the perfect side dish. While mashed potatoes are a classic, I sometimes crave something a little more… special. That's where these luxurious Scalloped Potatoes with Gruyère and Thyme come into the picture!

 

Forget those bland, watery versions you might have had before. This recipe elevates the humble potato to gourmet status with layers of thinly sliced potatoes, creamy béchamel infused with aromatic thyme, and the nutty, melt-in-your-mouth goodness of Gruyère cheese. It's a dish that's both comforting and elegant, guaranteed to impress your family and any guests you might have over in Ewing.

 

The beauty of scalloped potatoes lies in their simplicity and the way the flavors meld together as they bake. The creamy sauce coats each slice of potato, and the Gruyère adds a rich, savory depth that's simply irresistible. The fresh thyme adds a lovely herbaceous note that brightens the whole dish. This is a side dish that will steal the show!

 

What You'll Need:

 

2 pounds Yukon Gold or Russet potatoes, peeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper, plus more to taste

½ teaspoon fresh thyme leaves, plus more for garnish

1 ½ cups shredded Gruyère cheese

Let's Layer Up Some Deliciousness!

 

Prepare the Potatoes: Thinly slice the peeled potatoes using a mandoline or a sharp knife (about ⅛-inch thick). As you slice, place the potatoes in a bowl of cold water to prevent them from browning. Drain them thoroughly before using.

Make the Béchamel: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Gradually whisk in the cold milk, making sure to break up any lumps. Continue whisking constantly until the sauce comes to a simmer and thickens. Remove from the heat.

Flavor the Sauce: Stir in the salt, pepper, and fresh thyme leaves. Taste the sauce and adjust seasoning as needed. Stir in 1 cup of the shredded Gruyère cheese until it's melted and smooth.

Assemble the Potatoes: Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish. Arrange a layer of the thinly sliced potatoes in the bottom of the dish, slightly overlapping. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat with another layer of potatoes and another third of the sauce. Top with the remaining potato slices and pour the remaining cheese sauce over the top, ensuring all the potatoes are covered.

Add the Final Touch of Cheese: Sprinkle the remaining ½ cup of shredded Gruyère cheese evenly over the top of the potatoes.

Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. You can test for tenderness by inserting a knife into the center of the potatoes – it should slide in easily.

Rest and Serve: Let the scalloped potatoes rest for about 10-15 minutes before serving. This allows the sauce to set up slightly and makes them easier to slice. Garnish with a sprinkle of fresh thyme leaves before serving. Enjoy this delightful and unique potato side dish with your favorite main course!