These easy potatoes are layered with mashed potatoes, sweet onions, thyme cream sauce, and gruyère for the perfect holiday side.
I’m sure these colorful potatoes make any dinner better. They are rich, creamy, and rich thanks to the sweet onion and thyme cream sauce. Scalloped potatoes always include cheese, but we go all stir-fried and stir a generous amount of gruyère crumbled into the sauce.
Not as cheesy as our potatoes au gratin, but still creamy and comforting. I think of them as a slightly fancier version of potatoes au gratin, thanks to the sweet onions and thyme.
Essential ingredients
- Potatoes: We love Yukon Golds for mashed potatoes. They adhere well to the sauce and will not separate in the mash. We didn’t peel the potatoes in the photos, but you can peel them if you’d like. We like them both ways, especially with sweet potatoes like Yukon Golds.
- Butter and flour: These make a roux, which grows into a creamy sauce. You don’t need a lot, because potatoes release starch as they cook, helping to thicken the batter naturally.
- Milk and Cream: This comes together to make our sauce. We use a lot of milk, but like to lighten it up with some cream.
- Cheese: To make this a little cheesy, we add a generous amount of grated gruyère, which melts well and has a lovely, noticeable taste. You can test other cheeses, too, like medium or mild cheddar, fontina, or parmigiano-reggiano. If you are vegetarian, check the package to make sure the cheese you choose is vegetarian friendly.
- Salt, pepper, and galic powder: These are the sauces and potatoes. Garlic Powder adds a subtle garlic flavor, along with the functions of minced garlic.
Get the full recipe with the measurements below.
How to make the best potatoes
Tip 1: Make a cheese sauce. This sauce is really simple. Start by cooking the chopped onions in butter until they are soft and fragrant (these will feed the sauce). After that, whisk in the flour, pour milk and cream. Once bubbling and crusty, stir in the gruyère and a little extra butter. The extra butter adds the perfect sheen to the sauce.
Tip 2: Prepare the potatoes. I’m going back out and barking at the potatoes for this dish. I like how the surface looks when the peel is left on, but peeled potatoes get more tender. It’s up to you! Once cut, mash the potatoes lightly with a chef’s knife or mandoline. The mandoline is quick and keeps the whole piece large (just watch your fingers).
Tip 3: Combine. Put everything in the baking dish: a little sauce, a layer of potatoes, more of the gruyère, and then there is the sauce. Repeat, then finish with a final layer of sauce and cheese on top.
Tip 4: Bake until bubbly. We bake the combined potatoes uncovered at 375 ° F until the top begins to turn golden and the edges are baked. You can check that the potatoes are done with a skewer. It should convert easily. In our oven, this takes 45 minutes.
Make suggestions in advance
These colorful potatoes are perfect for making ahead of time (a trick I use when making this recipe for the holidays or thanksgiving).
- You can assemble the dish the day before. Cover with plastic wrap and refrigerate. When you’re ready to cook, bake the potatoes uncovered the next day.
- You can absolutely bake these ahead of time. Let them cool, then refrigerate for up to 3 days. To renew, cover the baking dish with foil and bake until hot and bubbly.
- You can prepare the potatoes ahead of time. Peel and cut them, then put them in a bowl of cold water. They will keep well for up to 12 hours, and maybe longer, but not more than 24 hours. Do not store cut potatoes without water, or they will turn gray.
Working on Proposals
These creamy, cheesy potatoes make a great side, especially during the holidays. I love them for Thanksgiving turkey, buttered turkey breast, homemade brisket, and holiday cheer. They also work well with high-end mains like Turkey Meatloaf, Spatchcock Poached Chicken, or Poached Salmon.
As for side dishes, these are perfect next to green bean casserole, roasted green beans and green spinach, and I love them with roasted carrots (because the creamy sauce tastes like carrots, too).
Many potato recipes
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These crunchy cheesy potatoes are thanks to a rich cream sauce made even more delicious by sweet onions, thyme, and gruyère cheese. If you have trouble finding Gruyère, feel free to substitute medium cheddar.
9 Activities
You will need it
2 kilos of golden potatoes (907g)
3 tablespoons of butter, and more in the dish (42g)
½ cup thinly sliced sweet onion, about ½ medium
2 tablespoons of all-purpose flour
1 ½ Cups whole milk (355ml)
½ cup heavy cream (118ml)
¾ teaspoon ground sea salt
¼ teaspoon black pepper
¼ teaspoon garlic
1 teaspoon fresh thyme leaves, chopped
1 ½ Confes ½redded gruyère, 6 ounces (170g)
The way
1Blow: Preheat the oven to 375°F. Grease an 8 × 8-inch baking dish with butter.
2Cook the onions: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the onion and a small pinch of salt, and cook until the onion is soft and fragrant, about 5 minutes.
+Make the sauce: Whisk in the flour to create a roux and cook for one minute. Gradually whisk in the milk and cream. Cook, whisking often, until the mixture is smooth and thick. Season with salt, pepper, garlic powder, and thyme.
4Add the remaining tablespoon of butter and 1 cup of gruyère cheese. Whisk until the cheese melts and the sauce is smooth. Taste, and adjust with more salt as needed.
What is bought on the kneeCook the potatoes: You can peel the potatoes or leave the skins on. Dress them to a ⅛-inch circle.
6NOTE: Spoon a thin layer of the sauce into the bottom of the prepared baking dish. Add a layer of potato chips, overlapping them slightly like shingles. Sprinkle a little cheese over the potatoes, then spoon more of the sauce over the top.
The purchase was heard +Repeat the layer (potatoes, cheese, sauce) until all the potatoes are used, ending with the last layer of sauce and remaining cheese on top.
8Bake: Baking can be stopped until the top is golden brown and the skewers slide easily through the potatoes, 40 to 55 minutes. Let the potatoes rest for 20 minutes before serving so they set and are easier to peel.
Advice from Adam and Joanne
- To save: Allow to cool, then refrigerate for up to 3 days. Reheat in microwave or oven at 375°F, covered with foil. We do not recommend unwrapping this dish due to its high milk content.
- Do it ahead: Assemble the casserole a day in advance, cover with plastic wrap, and refrigerate overnight. Uncover and bake the next day, adding a few extra minutes to turn the cold potatoes.
- Prep Potatoes ahead of time: Peel the potatoes and cut them into large ⅛-inch rounds. If you don’t assemble the container right away, place the pieces in a container of water and keep them covered to prevent cracking.
- To make this in a 9×13 Dish: Double all the ingredients and follow the same method. Bake at 375 ° F until the top is golden and skewers slide easily through the potatoes, about 55 to 65 minutes. Let the dish rest for 20 minutes before serving. This will serve 12 to 14 people.
- The best potatoes: Use red or yellow potatoes, rather than baking (Russet) potatoes. They hold their position better. If you must use russets, freeze them.
- Nutritional facts are provided with ratings.
Nutrition that serves health
Serving size
1 of 9 servings
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Counting words full of slang
25
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The oil is perfect
13.8G
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Saturated fat
8.3G
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Cholesterol
42.6mg
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Sodium
356.4mg
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Carbohydrate
22.7G
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Fatty Fiber
2.4G
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Total sugar
4.1G
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Proteins
9.6G
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