Blue Cheese Thyme Scalloped Potatoes
These blue cheese thyme scalloped potatoes are rich, creamy, and full of bold flavor. Thinly sliced potatoes are layered with cream, fragrant thyme, and tangy blue cheese for an elevated take on a classic comfort dish. Perfect for holidays, special dinners, or anytime you want a standout side dish.
Servings: 4
Calories: 433kcal
Equipment
- Large Oven Safe Cast Iron Skillet
Ingredients
- 1 tablespoon butter
- 1¼ pounds russet or Yukon Gold potatoes peeled and sliced ⅛-inch thick, see note
- ½ 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 sharp cheddar cheese shredded
- ¼ cup blue cheese crumbled, add more or less to taste
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Heat a large oven safe 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 10-12 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 20-25 minutes, or until the potatoes are fork tender and 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.
Notes
- 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.
- 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.
- Potato tip:
- I usually use 2-3 russet potatoes and 4-5 Yukon Gold potatoes. Adjust as needed.
- 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). If leaving skins on, note that russet skins are thicker than Yukon Gold.
- If your potato slices are thicker than ⅛-inch, extend the stovetop simmer by 2–3 minutes or the oven bake by 5–10 minutes.
Nutrition
Calories: 433kcal | Carbohydrates: 37g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 422mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 958IU | Vitamin C: 4mg | Calcium: 279mg | Iron: 0.5mg
