Blue Cheese Thyme Scalloped Potatoes

By: Angela Judd | April 24, 2025

This is a Growing in the Garden FREE Printable.

Download Blue Cheese & Thyme Scalloped Potatoes Recipe

This is hands-down my favorite way to use fresh thyme. The flavor really comes through in every bite—herby, earthy, and perfectly balanced by the richness of the cheeses. And even if you’re not usually a fan of blue cheese, I hope you’ll give this one a try. The sharp cheddar mellows it out, and together they add a delicious depth that makes this dish unforgettable.

This recipe is simple enough for a weeknight but special enough for company. All it takes is one skillet and a handful of ingredients—just be ready for everyone to ask for seconds.

A close-up of a fork holding a cheesy slice of scalloped potatoes gratin, with a golden-brown crust, above a white baking dish filled with more gratin. A sprinkle of thyme and a metal grater are visible to the side.

Blue Cheese Thyme Scalloped Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1 tablespoon butter
1¼ pounds russet or Yukon Gold potatoes, peeled and sliced ⅛-inch thick
½ medium onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
½ cup chicken broth
½ cup heavy cream
1 bay leaf
1 cup grated sharp cheddar cheese
¼ cup crumbled blue cheese (or more to taste)
Salt and pepper, to taste

Instructions

Preheat the oven to 425°F (220°C).
Heat a large cast iron skillet over medium-high heat. Add the butter. Once melted, stir in the onion and cook for 2–3 minutes until translucent and just starting to brown.
Stir in the garlic and cook for about 30 seconds, just until fragrant. Season with a pinch of salt and pepper.
Add the sliced potatoes, chicken broth, cream, and bay leaf. Stir gently and bring the mixture to a simmer.
Cover the skillet, reduce the heat to medium-low, and cook for about 10 minutes. The potatoes should be just starting to soften.
Remove the lid and discard the bay leaf. Sprinkle in the fresh thyme and blue cheese and stir gently to combine.
Sprinkle the cheddar evenly over the top, and transfer the skillet to the oven.
Bake uncovered for 15 minutes, or until the cheese is bubbling and golden on top.
Let the dish rest for 5–10 minutes before serving. Taste and adjust seasoning with salt and pepper, if needed.

Tips & Variations

Close-up of creamy scalloped potatoes, infused with thyme and topped with melted cheese, garnished with chopped parsley. The dish has a golden-brown surface with visible potato slices layered underneath.

Make it ahead: This dish reheats beautifully—just cover with foil and warm in a 350°F oven until heated through.
Customize the cheese: If blue cheese isn’t your favorite, swap in Gruyère or Parmesan for a different flavor twist.
Potato tip: Yukon Golds hold their shape a bit better than russets, but both work well. You don’t have to peel them (I usually don’t).
Using dried thyme: If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme. Add it with the garlic so it has time to infuse the dish.

This is one of those cozy recipes that brings everything together–creaminess, rich aromas, and the unmistakable flavor of thyme fresh from the garden. If you make it, I’d love to hear how it turns out for you!

A hand holding a bunch of freshly harvested thyme sprigs over a garden bed, with green plants and soil visible in the background—perfect for adding fresh flavor to scalloped potatoes or blue cheese dishes.

Garden-to-Table Tips

One of the best things about this recipe is that many of the ingredients can come straight from your garden. If you’re looking to grow more of what you cook with, here are a few helpful guides to get you started:

This recipe was inspired by Mel’s Kitchen Cafe’s Blue Cheese and Cheddar Scalloped Potatoes, with a few tweaks to highlight fresh thyme—my favorite herb.