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Perfect Truffle Oil Scalloped Potatoes Recipe with Gruyère and Thyme

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A creamy, indulgent scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes layered with Gruyère cheese, fresh thyme, and finished with a luxurious drizzle of truffle oil. Perfect for both weeknights and special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch or 3mm)
  • 1 ½ cups Gruyère cheese, shredded (about 150g)
  • 1 ½ cups heavy cream (360ml)
  • ½ cup whole milk (120ml)
  • 3 tablespoons unsalted butter, melted (43g)
  • 2 teaspoons fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 to 2 teaspoons truffle oil (white or black)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Butter the baking dish lightly to prevent sticking and add richness.
  2. Slice the potatoes using a mandoline or sharp knife into 1/8-inch (3mm) thin rounds for uniform cooking, about 10 minutes.
  3. Mix the heavy cream, whole milk, minced garlic, chopped thyme, salt, and pepper in a bowl until combined. Taste and adjust seasoning if needed.
  4. Layer the potatoes in the baking dish, slightly overlapping them. After every two layers, sprinkle shredded Gruyère cheese and a little thyme from the mixture.
  5. Pour the cream mixture evenly over the layered potatoes, covering them without excessive pooling.
  6. Drizzle the melted butter over the top to help achieve a golden crust during baking.
  7. Bake uncovered for 45 to 50 minutes, until potatoes are tender when pierced with a fork and the top is golden brown and bubbling. Check halfway through and cover loosely with foil if the top browns too quickly.
  8. Remove from oven and immediately drizzle the truffle oil evenly over the surface to preserve its aroma.
  9. Let rest for 10 minutes before serving to allow the dish to set and flavors to meld.

Notes

Use a mandoline for even thin slices to ensure uniform cooking. Add truffle oil after baking to preserve its aroma. If the top browns too quickly, cover loosely with foil halfway through baking. Let the dish rest before serving for best texture. For a dairy-free version, substitute heavy cream with plant-based cream and Gruyère with plant-based cheese (not tested extensively).

Nutrition

Keywords: scalloped potatoes, truffle oil, Gruyère, thyme, creamy potatoes, easy side dish, holiday recipe, comfort food

Find it online: https://cooksyla.com/perfect-truffle-oil-scalloped-potatoes-recipe-with-gruy-e-re-and-thyme-easy-homemade-step-by-step-guide/