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Is there anything more comforting than a bubbling dish of perfectly creamy, cheesy scalloped potatoes? It’s a classic side dish for a reason, and today, we’re making the absolute best version you’ll ever have. This isn’t your average potato bake; this is Creamy Gruyère & Thyme Scalloped Potatoes, and it’s pure, unadulterated luxury.

The secret? It’s twofold. First, we infuse our cream with flavor before it even touches the potatoes. We gently warm it with smashed garlic cloves and fresh thyme sprigs, creating the most incredible aromatic base. Second, we’re using nutty, complex Gruyère cheese instead of basic cheddar. It melts beautifully and adds a sophisticated depth that is simply divine. Layered with thinly sliced potatoes and baked until golden and bubbling, this dish is the definition of a show-stopping side, perfect for your holiday table or any special occasion.

Why You’ll Love This Recipe

Unbelievably Creamy & Luxurious: The infused cream and nutty Gruyère create a sauce that is rich, velvety, and deeply flavorful.
Elegant Presentation: Thinly sliced potatoes baked in layers always look stunning and sophisticated.
The Perfect Comfort Food Side: It’s cheesy, carby, and utterly satisfying – everything you want in a special occasion side dish.

Step-by-Step Instructions

Let’s make the ultimate potato side dish. Here’s how.

First, gather your simple, elegant ingredients. Good potatoes and quality cheese are key!

Next, the flavor infusion! We’ll gently warm our cream with smashed garlic and fresh thyme. This simple step infuses the cream with incredible aromatic flavor.

Now, slice your potatoes. The key to perfectly cooked scalloped potatoes is thin, uniform slices. A mandoline slicer is your best friend here, but a sharp knife and a steady hand work too!

Finally, layer and bake! We’ll create beautiful layers of potatoes, grated Gruyère, and that fragrant infused cream in a baking dish. Bake until the potatoes are tender, the sauce is bubbling, and the top is a gorgeous golden brown. Let it rest for a few minutes before diving in!

Ava’s Notes

Potato Choice Matters: Starchy potatoes like Russets or Yukon Golds work best here. They absorb the cream beautifully and become perfectly tender. Avoid waxy potatoes like red potatoes.
Thin is In: Aim for potato slices that are about 1/8-inch thick. If they’re too thick, they won’t cook evenly or become as creamy.
Don’t Rinse! Don’t rinse your potato slices after cutting them. The starch on the potatoes helps to thicken the creamy sauce as it bakes.