These Gruyere Scalloped Potatoes are a definite crowd pleaser! Loads of glorious gruyere cheese melting into thinly sliced Yukon gold potatoes and covered in bacon and thyme.Feel free to check out my Cheesy Scalloped Potatoes for another amazing recipe! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Potatoes: I like to use Yukon Gold potatoes for the best scalloped potatoes.They’re creamy, buttery, and hold their shape while baking.

Russet potatoes work too if that’s what you have.Butter: Unsalted butter keeps the potatoes from sticking and adds rich flavor.Slice it thin and place it on the bottom of the pan.

If using salted butter, cut back a little on added salt.Thyme: Fresh thyme gives a light, earthy flavor that goes great with potatoes, cheese, and bacon.No fresh thyme? Use 2 teaspoons dried thyme instead, or less for a milder taste.

Gruyère Cheese: Gruyère cheese melts beautifully and adds a nutty, slightly sweet taste.If you don’t have it, use cheddar, sharp cheddar, or Jarlsberg—they all melt well and taste great.Bacon: Thick-cut bacon adds crispy, savory bites.

You can also use regular bacon or turkey bacon.For easy clean-up, check out how to bake bacon for perfectly crispy bacon every time! Heavy Whipping Cream: Heavy cream makes scalloped potatoes rich and creamy.If needed, use half-and-hal

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