If you're looking for a dish that screams comfort while still impressing your guests, these Gourmet Scalloped Potatoes with Gruyère and Thyme are your answer. This classic side is elevated with nutty Gruyère and fragrant thyme, making it perfect for special occasions or a cozy night in.
Russet potatoes are ideal for this dish due to their starchy nature, which helps achieve that perfect creamy texture. Gruyère cheese adds a sophisticated, nutty flavor that sets this dish apart from ordinary scalloped potatoes. The heavy cream and whole milk work together to create a rich, luscious sauce that binds everything beautifully. Butter here isn't just for greasing the dish; it adds a subtle richness when sautéed with garlic. A touch of fresh thyme introduces an aromatic, earthy note that complements the cheese. Lastly, a sprinkle of Parmesan cheese on top adds a golden, cheesy crust.
These scalloped potatoes are a versatile side that pairs beautifully with roasted meats like beef, chicken, or pork. For a vegetarian feast, serve alongside a hearty mushroom stew or a fresh green salad with a tangy vinaigrette to balance the richness.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking dish with butter. This ensures nothing sticks and makes for easy serving later on. In a medium saucepan over medium heat, melt your butter and add the minced garlic. Stir it around for about a minute, just until it's fragrant but not browned. This step infuses the butter with garlic flavor, which will permeate the entire dish.
Next, pour in the heavy cream and whole milk, then add the salt, pepper, and thyme. Keep stirring as the mixture heats and combines. You're not looking to boil this mix, just to meld the flavors together. Now, take your peeled and thinly sliced potatoes and layer half of them in your prepared baking dish. Try to overlap them slightly for a more cohesive end result.
Pour half of your cream mixture over the potatoes, making sure they are evenly covered. Sprinkle on half of the shredded Gruyère cheese. This layering ensures that each bite is flavorful and cheesy. Repeat the layering with the remaining potatoes, cream mixture, and Gruyère cheese. Finish by sprinkling the Parmesan cheese evenly on top.
Cover the dish with aluminum foil and slide it into the oven for 45 minutes. This initial covered bake allows the potatoes to soften and absorb those rich flavors. After 45 minutes, remove the foil to let the top brown and bubble up for an additional 30 minutes. Once it's golden and irresistible, let it cool for about 10 minutes before serving. This cooling time helps everything set up a bit so you can slice and serve without it falling apart.
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