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Cozy Classic Scalloped Potatoes Au Gratin Recipe with 3 Cheeses and Thyme

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A creamy, cheesy scalloped potatoes au gratin with a blend of sharp cheddar, Gruyère, and Parmesan cheeses, brightened with fresh thyme. Perfect for cozy gatherings and comforting weeknight meals.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and thinly sliced
  • 4 tablespoons (60 g) unsalted butter, plus extra for greasing
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk (can substitute half with heavy cream for extra richness)
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) Gruyère cheese, shredded
  • 1/2 cup (50 g) Parmesan cheese, grated
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish well to keep the potatoes from sticking and add flavor.
  2. Slice the peeled russet potatoes about 1/8 inch (3 mm) thick using a mandoline slicer or sharp knife for even cooking.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and bubbly, but not browned.
  4. Gradually whisk in the milk, pouring slowly and whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  5. Remove the sauce from heat and stir in the shredded cheddar, Gruyère, and half of the Parmesan cheese. Add the minced garlic and chopped thyme. Season with salt and pepper to taste.
  6. Layer half of the potato slices evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading to cover. Repeat with the remaining potatoes and sauce, smoothing the top.
  7. Sprinkle the remaining Parmesan cheese on top to create a golden crust.
  8. Cover the dish with aluminum foil to tent it and prevent over-browning. Bake for 45 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden brown and the potatoes are tender when pierced with a fork.
  10. Let the dish rest for about 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Slice potatoes evenly and thinly for best results. Whisk constantly when adding milk to avoid lumps. Use freshly shredded cheese for smooth melting. Cover with foil initially to steam potatoes and prevent drying out, then remove foil to brown the top. Can prepare ahead and refrigerate up to 24 hours before baking, adding extra baking time if baking from cold.

Nutrition

Keywords: scalloped potatoes, au gratin, cheesy potatoes, thyme, comfort food, three cheese, side dish, creamy potatoes

Find it online: https://evabake.com/cozy-classic-scalloped-potatoes-au-gratin-recipe-with-3-cheeses-and-thyme/