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Creamy Scalloped Potatoes with Gruyere and Thyme Ham

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A comforting and easy scalloped potatoes recipe featuring layers of tender russet potatoes, rich Gruyere cheese, savory ham, and fresh thyme in a creamy béchamel sauce.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and thinly sliced
  • 8 ounces (225 g) Gruyere cheese, shredded
  • 2 teaspoons fresh thyme, finely chopped
  • 1 cup (150 g) ham, diced (preferably fresh thyme ham or smoked ham)
  • 1 ½ cups (360 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3 tablespoons (45 g) unsalted butter
  • 3 tablespoons (25 g) all-purpose flour
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. Peel and thinly slice the russet potatoes to about 1/8-inch (3 mm) thickness. Place the slices in a large bowl and toss with a pinch of salt and the fresh thyme leaves. Set aside.
  3. In a medium saucepan, melt 3 tablespoons (45 g) of unsalted butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Whisk in 3 tablespoons (25 g) of flour, stirring constantly to form a roux. Cook for 2 minutes, stirring, until the mixture turns a light golden color.
  5. Slowly pour in 1 ½ cups (360 ml) heavy cream and 1 cup (240 ml) whole milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens, about 5 minutes.
  6. Season the sauce with salt, freshly ground black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
  7. Layer one-third of the potato slices evenly in the bottom of the baking dish. Sprinkle one-third of the diced ham and shredded Gruyere over the potatoes. Pour about one-third of the béchamel sauce over the layer.
  8. Repeat layering twice more—potatoes, ham, cheese, and sauce—finishing with a generous layer of Gruyere on top.
  9. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  11. Rest the scalloped potatoes for 10 minutes before serving.

Notes

If sauce is too thick while assembling, add a splash of milk to loosen. Resting the dish after baking helps the sauce thicken and makes slicing easier. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Use fresh thyme for best flavor. Leftovers keep well for up to 3 days in the fridge and reheat best in the oven at 325°F.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, thyme, ham, comfort food, easy side dish

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