A bubbling dish of Thanksgiving Scalloped Potatoes is pure comfort food. I remember watching my grandmother carefully layering thin slices of potatoes, pouring over a rich cream sauce, and sprinkling just the right amount of cheese. When it came out of the oven, golden and bubbling, the whole family rushed to the table. Creamy, cheesy, and perfectly tender, scalloped potatoes are the ultimate side dish to balance a festive Thanksgiving feast.
Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg (optional)
Fresh thyme or parsley for garnish
Instructions
Preheat oven to 375°F (190°C). In a saucepan, melt butter over medium heat, add garlic, then whisk in flour to create a roux. Slowly add milk and cream, whisking until smooth and thickened. Stir in 1 1/2 cups cheddar, Parmesan, salt, pepper, and nutmeg. Grease a baking dish and layer half the potatoes. Pour half the sauce over potatoes, then repeat with remaining potatoes and sauce. Sprinkle with reserved cheddar. Cover with foil and bake 30 minutes. Remove foil and bake another 25–30 minutes until golden and bubbly. Garnish with thyme or parsley.
Substitutions
Use Gruyère or Swiss cheese instead of cheddar for a gourmet twist. Replace cream with evaporated milk for lighter texture. Add ham or bacon for extra richness. For a gluten-free version, swap flour with cornstarch.
Equipment
Sharp knife or mandoline
Saucepan
Whisk
9×13-inch baking dish
Oven
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped portions for up to 2 months.
Reheating: Warm in oven at 325°F until hot and creamy again.
Top Tips
Slice potatoes thin and even for consistent cooking. Let the dish rest 10 minutes before serving so it sets. Bake uncovered at the end for that golden crust. Fresh herbs add both aroma and presentation value.
FAQs
Can I make scalloped potatoes ahead of time? Yes, assemble the dish, cover, and refrigerate. Bake just before serving.
Do I have to peel the potatoes? Not necessarily—leaving skins adds texture and nutrients.
Why are my scalloped potatoes watery? Potatoes weren’t drained or sauce wasn’t thickened enough.
Can I use sweet potatoes instead? Absolutely, or even a mix of white and sweet for color and flavor.