INDIVIDUAL (OR NOT) GRUYERE AND THYME SCALLOPED POTATOES

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Layers of thinly shaved potato, baked in a silky, thyme infused cream, topped with melty gruyere cheese that you do not have to share….unless you want to. Make Gruyere and Thyme Scalloped Potatoes as a whole pan or in individual ramekins, you decide.

I personally believe that you deserve your own personal ramekin of these bad boys. It may be the holidays, but who said you had to share your sides? But I’ll give you the recipe for both in case you want to be generous, or bring them to a family gathering for the holidays.

I finished this recipe just in time for Christmas! Every year there is a potato side dish and I think this should be yours. You’ll want to thank me as soon as you take your first bite!

These Gruyere and Thyme Scalloped Potatoes remind me of Charleston and some of my best friends. They are inspired by a restaurant that my friends and I loved to go to when I lived in Charleston called Leon’s Oyster Shop. 

We always had to get their scalloped potatoes. Sometimes my friends would share, but I always had to get my own because they were THAT good. 

Well I recreated them just in time for Christmas because that is what the Holidays are about! Remembering and creating memories with family and friends.

WHAT IS A MANDOLINE?

Whether you want to make the Individual or the “(Or Not)” version of Gruyere and Thyme Scalloped Potatoes, you are going to need a mandoline. 

Don’t freak out! The mandoline sounds like a scary and expensive piece of kitchen equipment, but it is neither. 

Honestly the first mandoline I bought was from Walmart and it cost $5. I have since upgraded to a nicer Tupperware mandoline, but they both do the same job; make thin, even slices.

*You can also try using a knife to cut nice, thin slices. I just recommend using a mandoline because your potatoes will be more even, save you a ton of time slicing, and honestly you will want a mandoline to make my homemade potato chip recipe that I will share very soon.

INGREDIENTS FOR INDIVIDUAL (OR NOT) GRUYERE AND THYME SCALLOPED POTATOES

• 4 large white potatoes
• 8 oz block of Gruyere cheese
• 1 cup of heavy cream
• 2 tsp of salt
• 2 tsp of fresh thyme

HOW TO MAKE INDIVIDUAL GRUYERE AND THYME SCALLOPED POTATOES

PREP

First you will want to prep your ingredients and preheat your oven. This will make your whole cooking experience much easier and this is where most of the work for this dish is done. 

• Preheat your oven to 400°.
• Peel all four of the potatoes. Using the mandoline or a sharp knife, thinly and evenly slice all four potatoes until you have what looks like uncooked potato chips.
• Shred the whole block of gruyere cheese and set aside.
• De-stem two teaspoons of fresh thyme.
• Measure out one cup of heavy cream and two teaspoons of salt.

STEEP

Next, you are going to make the thyme cream. To a small saucepan over medium/low heat, add one cup of heavy cream, two teaspoons of salt, and two teaspoons of fresh thyme. Heat the cream until it begins to boil and all of the salt is dissolved.

STACK

Stack your thinly sliced potatoes on top of each other in the individual ramekins, stacking them to the top of each ramekin. Pour the thyme cream on top of the potatoes, filling each ramekin three quarters of the way full.

BAKE INDIVIDUAL GRUYERE AND THYME SCALLOPED POTATOES

Add your ramekins to a rimmed baking sheet and cover the sheet of ramekins with foil. Bake for one hour.

After an hour, remove the foil and evenly distribute shredded gruyere cheese to the top of each ramekin. Bake for another five minutes, until the cheese is melted but not starting to brown.

HOW TO MAKE THE “(OR NOT)” VERSION OF GRUYERE AND THYME SCALLOPED POTATOES (WHOLE PAN)

To make the “(OR NOT)” whole pan version of Gruyere and Thyme Scalloped Potatoes, you are going to follow all of the same recipe directions, except for when it comes to stacking the potato slices in ramekins. Instead you are going to layer potato slices in a baking dish. 

Somehow when I recipe tested, the whole pan and the individual ramekins had the same cook time. I am thinking it was because they were the same thickness, either way it worked out!

PREP

First you will want to prep your ingredients and preheat your oven. This will make your whole cooking experience much easier and this is where most of the work for this dish is done. 

• Preheat your oven to 400°.
• Peel all four of the potatoes. Using the mandoline or a sharp knife, thinly and evenly slice all four potatoes until you have what looks like uncooked potato chips.
• Shred the whole block of gruyere cheese and set aside.
• De-stem two teaspoons of fresh thyme.
• Measure out one cup of heavy cream and two teaspoons of salt.

STEEP

Next, you are going to make the thyme cream. To a small saucepan over medium/low heat, add one cup of heavy cream, two teaspoons of salt, and two teaspoons of fresh thyme. Heat the cream until it begins to boil and all of the salt is dissolved.

LAYER

Then, layer your thinly sliced potatoes on top of each other in a rectangular baking dish (I used an 11×8), filling the baking dish until all of the potatoes are layered. Pour the thyme cream on top of the potatoes.

BAKE “(OR NOT)” GRUYERE AND THYME SCALLOPED POTATOES

Bake for one hour.

After an hour, remove the foil and evenly distribute shredded gruyere cheese to the top of the potatoes. Bake for another five minutes, until the cheese is melted but not starting to brown.

FINDING FLAVOR COMMUNITY

If you loved this dish or made this dish your own by getting creative in the kitchen, please leave me a comment below! I invite you to join the Finding Flavor community by following me Instagram and Pinterest.