Divine Scalloped Potatoes with Gruyere and Thyme
Cheesy scalloped potatoes, also called potatoes au gratin, made from scratch are one of the most delicious potato side dishes around. This recipe uses gruyere, thyme, and a bit of sage for rich, herby flavor.
4 lbs Yukon gold potatoes 2 tbsp butter 1 small white onion, diced 4 garlic cloves, minced 6 sage leaves, torn 1/4 cup flour 1 cup chicken or vegetable stock 1 cup milk, 1% or 2% 1 cup heavy cream 1 tsp kosher salt 1/2 tsp freshly cracked black pepper 1 tsp minced fresh thyme 1 tsp minced fresh rosemary 2 cups grated gruyere cheese 1/4 cup grated Parmesan
Peel the potatoes and use a mandolin to slice into 1/8 inch thick rounds. You can also use a very sharp knife.
In a large skillet with high walls or saucepan over medium heat, melt the butter. Add the onion and garlic and cook until softened, 3-5 minutes.
Add the sage leaves and cook until they've crisped, about 1-2 minutes. Add the flour and cook, stirring constantly, for 2 minutes.
Add the chicken stock and cook until thickened, stirring frequently, about 3 minutes. Turn off the heat and stir in the milk, cream, salt, pepper, 1/2 of the thyme, and the rosemary.
Grease a 10.5"x7.5" baking dish with butter.
Scalloped potatoes in greased baking dish
Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Repeat with remaining potatoes, cream mixture, and cheese. Top with parmesan and remaining thyme.
Bake in 350F oven for 45 minutes – 1 hour, until potatoes are tender and the top is browned.