Gruyère & White Cheddar Scalloped Potatoes

Creamy, cheesy, and packed with savory flavor, this potato gratin layers tender Yukon Gold potatoes with Gruyère, white cheddar, and thyme-infused cream. Rich, comforting, and topped with a golden, bubbly crust, it's the perfect side dish for any meal.

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 1 hour 30 minutes

INGREDIENTS

• 2 lbs of fresh Yukon Gold potatoes (about 6-8 medium-sized potatoes)

• 2 cups of heavy cream

• 1 dried bay leaf

• 1 bunch of fresh thyme

• 3/4 cup of Gruyère cheese (grated)

• 1/2 cup of white cheddar cheese (grated)

• 1 tsp garlic powder

• 1 tsp black pepper

• 2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. In a medium saucepan, combine the heavy cream, bay leaf, and thyme. Bring to a very gentle simmer over low heat and cook for 20 minutes, allowing the flavors to infuse. Remove from the heat and discard the bay leaf and thyme stems.

3. While the cream simmers, wash the potatoes and slice them into ⅛-inch thick rounds using a sharp knife or mandoline.

4. Stir the garlic powder, salt, and black pepper into the warm cream.

5. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Spoon a small amount of the infused cream over the potatoes, then sprinkle with a mixture of the Gruyère and white cheddar cheeses.

6. Repeat the layers—potatoes, cream, and cheese—until all ingredients have been used, finishing with a generous layer of cheese on top.

7. Cover the dish tightly with foil and bake for 45 minutes.

8. Remove the foil and continue baking for 15–20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.

9. Let the gratin rest for 10–15 minutes before serving. This allows the cream to thicken and makes slicing easier.

10. Garnish with fresh thyme leaves, if desired, and serve warm.