Thyme~Shallot~Gruyère Scalloped Potatoes

For many, it is impossible to imagine an Easter celebration without scalloped potatoes.  For me, they always evoke fond memories of my beloved mother-in-law Louise, who always made them at Easter.  Traditional recipes call for milk, cheddar, dots of butter throughout and  flour for thickening.  I brought a French twist and updated the classic with some shallots and thyme, cream instead of milk,  flour and butter, and nutty gruyère cheese for its great flavor and meltability.   Fair warning:  this dish Is just so good, it  just might upstage the ham!

THYME~SHALLOT~SCALLOPED POTATOES

  • Servings: 10
  • Time: 1hr 15 min
  • Difficulty: moderate
  • Print

2 shallots, diced

1 T butter

1 T fresh thyme leaves

2 t sea or kosher salt

1/2 t finely ground pepper

3 1/2 lbs of Yukon gold potatoes, peeled and thinly sliced into rounds, using a mandoline

3 c grated gruyère cheese

3 c heavy cream

chopped chives for serving

Preheat oven to 350 F.  Generously butter a 9 X 13 inch baking dish. In a frying pan, melt 1 T butter and sauté the shallots until translucent.  Remove from heat and reserve for assembly.  Mix the salt and pepper together.

ASSEMBLY:

For ease of layering, you will visually divide the ingredients as follows:  the potatoes in 3, the cheese in 3, the salt and pepper in 3 and the shallots and thyme in  2.  On the bottom of the baking dish, place one layer of potatoes.  Top with shallots, thyme, salt and pepper.  Repeat.  Finish with a top layer of potatoes, salt and pepper and the final portion of gruyère cheese.  Heat the cream in a medium saucepan until warmed through.  Pour the cream evenly over the whole thing.  Cover tightly with foil and bake on a sheet pan for 1 hour, on a middle rack.  Remove the foil and bake another half hour until bubbly and golden.  Sprinkle with chopped chives and rest 5-10 minutes before serving.

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Use a mandoline to get thin potato slices.

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The first layer of seasoned potatoes

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The final layer of gruyère, ready to go into the oven.

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The ooey~gooey golden dish ready to wow with a sprinkling of chives

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Happy Easter!

Looking for other Easter recipes?  Check out Glorious Pizza Gaina:
here

and Sublime Rolled and Herb-Stuffed Lamb Roast:
here

Bringing this side dish to Fiesta Friday at its great new site, hosted by Angie@Fiesta Friday.net and co hosted by Jess@Cooking is my Sport and Prudy@Butter Basil and Breadcrumbs.  You will want to party with us when you see all the talent and creativity in these kitchens!

19 thoughts on “Thyme~Shallot~Gruyère Scalloped Potatoes

  1. Just wondering what I’d serve with my roast lamb on Easter Sunday, and it’s looking straight at me. Love your version of scalloped potatoes. Happy Easter Johanne 🙂

    • Hi Moe! Thanks for checking out my blog. I loved reading your “about” section. Mine is very brief. I moved to the Philadelphia region from Toronto and just today I told my kids I’d love to retire back in Toronto someday. I still miss it. You are so lucky to live there now! What part are you in? I lived in The Annex and at Davisville and Bloor, both great areas. I had a dental practice at Bloor and Spadina. Where did you live in NJ? I am in the Western suburbs of PA. I had gone back to school at U of PA, met my husband and stayed for love. Sigh. But I still long for Toronto.:)

      Sent from my iPad

      >

  2. Pingback: Easter Recipe Roundup | French Gardener Dishes

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