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Easy Creamy Scalloped Potatoes The Ultimate Comfort Food Recipe

The BEST Scalloped Potatoes Recipe For Thanksgiving (and beyond!)

Is there anything more comforting than a creamy, cheesy dish of scalloped potatoes? This recipe takes the humble potato to a whole new level of deliciousness, making it the perfect crowd-pleasing side dish for any occasion, especially Thanksgiving. It’s family-friendly, easy to make, and guaranteed to be a hit.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9x13-inch baking dish,
  • Medium saucepan,
  • - Whisk
  • mandoline slicer (optional)
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the butter.
  2. Peel and thinly slice the potatoes and onion. A mandoline slicer can be helpful for creating even slices, but isn't necessary.
  3. 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.
  4. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
  5. Stir in the minced garlic, salt, pepper, and thyme (if using). Remove from heat.
  6. 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.
  7. Repeat the layers of potatoes, onions, cheese, and sauce two more times, ending with a layer of the cheese sauce.
  8. Sprinkle the remaining cheddar cheese evenly over the top.
  9. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
  10. Cover the baking dish with aluminum foil and bake for 45 minutes.
  11. 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.
  12. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken further.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 13gCholesterol: 55mgSodium: 450mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

You can customize this dish by swapping in your favorite cheeses, herbs, or spices. This recipe is great make-ahead and ideal for Thanksgiving. For a vegan version substitute butter and milk and use vegan cheese alternatives. For gluten-free, use a gluten-free flour blend.
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