The BEST Scalloped Potatoes Recipe For Thanksgiving (and beyond!)
Is there anything more comforting than a creamy, cheesy dish of scalloped potatoes? I think not! This recipe takes the humble potato to a whole new level of deliciousness, making it the perfect crowd-pleasing side dish for any occasion, but especially for your Thanksgiving spread. It’s family-friendly, surprisingly easy to make, and guaranteed to be a hit. Plus, it’s the perfect accompaniment to your thanksgiving turkey! Trust me, these scalloped potatoes will disappear fast!
Why You’ll Love This Scalloped Potatoes
- Ultimate Comfort Food: Creamy, cheesy, and oh-so-satisfying.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe a breeze, even for beginner cooks.
- Crowd-Pleaser: Perfect for potlucks, holiday gatherings, or a cozy family dinner.
- Make-Ahead Friendly: Prepare it in advance to save time on busy days, especially when planning your thanksgiving dinner.
- Versatile: Easily customize it with your favorite cheeses, herbs, or spices.
Ingredients for Scalloped Potatoes
- Potatoes: 2.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds will be creamier, Russets will be more textured.
- Butter: 6 tablespoons unsalted butter, divided.
- All-Purpose Flour: 1/4 cup. This helps thicken the sauce.
- Milk: 3 cups whole milk. For a richer taste, use half-and-half or heavy cream (or a mix).
- Garlic: 2 cloves, minced.
- Onion: 1 small yellow onion, thinly sliced.
- Sharp Cheddar Cheese: 2 cups shredded sharp cheddar cheese, divided. You can also use a mix of cheeses like Gruyere or Monterey Jack.
- Salt and Pepper: To taste.
- Fresh Thyme (optional): 1 teaspoon fresh thyme leaves, chopped. Adds a lovely earthy flavor.
How to Make Scalloped Potatoes
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with some of the butter.
- Prepare the Potatoes and Onion: Peel and thinly slice the potatoes and onion. A mandoline slicer can be helpful for creating even slices, but isn’t necessary.
- Make the Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. This creates a roux.
- Add the Milk: Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
- Add Flavor: Stir in the minced garlic, salt, pepper, and thyme (if using). Remove from heat.
- Layer the Potatoes: Arrange a layer of potato slices in the prepared baking dish, overlapping slightly. Sprinkle with a layer of sliced onions and about 1/3 of the shredded cheese.
- Repeat Layers: Repeat the layers of potatoes, onions, cheese, and sauce two more times, ending with a layer of the cheese sauce.
- Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top.
- Dot with Butter: Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
- Bake: Cover the baking dish with aluminum foil and bake for 45 minutes.
- Uncover and Bake Again: Remove the foil and bake for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the potatoes should meet little resistance.
- Let Rest: Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken further.
Pro Tips & Variations
- Slice Evenly: Evenly sliced potatoes will cook more uniformly. Use a mandoline or a sharp knife and take your time.
- Don’t Overcrowd the Dish: Overcrowding can lead to steamed, not baked, potatoes. Use a 9×13 inch dish for best results.
- Add Some Spice: For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
- Vegan Scalloped Potatoes: Substitute the butter with vegan butter, the milk with unsweetened almond milk or cashew milk, and use a vegan cheddar cheese alternative. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
- Gluten-Free Scalloped Potatoes: Ensure your flour is a gluten-free blend. A blend of rice flour, tapioca starch, and potato starch works well.
Serving Suggestions
These scalloped potatoes are the perfect side dish for a variety of meals, especially your thanksgiving feast! Here are a few suggestions:
- Thanksgiving Dinner: Serve alongside your thanksgiving turkey, stuffing, cranberry sauce, and green bean casserole for a classic holiday meal. Don’t forget the thanksgiving pie.
- Roasted Chicken or Pork: The creamy potatoes pair beautifully with roasted meats.
- Grilled Steak: A hearty and satisfying combination.
- Vegetarian Main Courses: Serve with a lentil loaf or a vegetarian wellington.
Storage & Reheating
Storage: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave. Add a splash of milk or cream to prevent them from drying out. While freezing isn’t ideal due to the dairy content potentially changing texture, it’s possible. Make sure to cool completely and wrap well before freezing.
FAQ about Scalloped Potatoes
Q: Can I make scalloped potatoes ahead of time?
A: Yes! You can assemble the dish a day ahead of time and store it, covered, in the refrigerator. Add about 15-20 minutes to the baking time.
Q: What kind of potatoes are best for scalloped potatoes?
A: Yukon Gold potatoes are a great choice because they have a creamy texture and hold their shape well. Russet potatoes also work well, but they tend to be a bit starchier.
Q: Can I use a different type of cheese?
A: Absolutely! Gruyere, Monterey Jack, and Parmesan cheese all make delicious additions or substitutes for cheddar. Feel free to experiment with your favorite flavors to make it part of your thanksgiving menu.
Q: Help! My scalloped potatoes are drying out. What can I do?
A: Cover the dish with foil during the last part of baking to prevent the top from drying out. You can also add a little extra milk or cream to the sauce before baking.
Q: Are these scalloped potatoes good for a gluten free thanksgiving recipes lineup?
A: They can be! Just make sure to use a gluten free flour blend when making the sauce. Double check that all your ingredients are certified gluten free as well.
Final Thoughts on Scalloped Potatoes
There you have it – the ultimate recipe for creamy, dreamy scalloped potatoes! This dish is sure to become a family favorite, whether you’re serving it as part of your thanksgiving dinner or any other meal. Don’t forget to pin this recipe to your favorite Pinterest board for easy access later. I would love to hear how yours turn out! Leave a comment below, and be sure to subscribe to my blog for more delicious recipes! Happy cooking!
The BEST Scalloped Potatoes Recipe For Thanksgiving (and beyond!)
Equipment
- 9×13-inch baking dish,
- Medium saucepan,
- – Whisk
- mandoline slicer (optional)
- Aluminum foil
Ingredients
Potatoes
- 2.5 pounds Yukon Gold or Russet potatoes peeled and thinly sliced about 1/8 inch thick
- 6 tablespoons unsalted butter divided
- 1/4 cup all-purpose flour helps thicken the sauce
- 3 cups whole milk for richer taste use half-and-half or heavy cream, or a mix
- 2 cloves garlic minced
- 1 small yellow onion thinly sliced
- 2 cups shredded sharp cheddar cheese divided; can use mix of Gruyere or Monterey Jack
- salt and pepper to taste
- 1 teaspoon fresh thyme leaves chopped, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with some of the butter.
- Peel and thinly slice the potatoes and onion. A mandoline slicer can be helpful for creating even slices, but isn’t necessary.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth to create a roux.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
- Stir in the minced garlic, salt, pepper, and thyme (if using). Remove from heat.
- Arrange a layer of potato slices in the prepared baking dish, overlapping slightly. Sprinkle with a layer of sliced onions and about 1/3 of the shredded cheese.
- Repeat the layers of potatoes, onions, cheese, and sauce two more times, ending with a layer of the cheese sauce.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the potatoes should meet little resistance.
- Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken further.
