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.
Equipment
- 9x13-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 9x13 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.
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.