Name: Creamy Scalloped Potatoes Recipe That Steals Thanksgiving
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 large potatoes, thinly sliced; 1/4 cup butter; 1/4 cup flour; 2 cups milk; 1 cup shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder

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You know that moment when you take the first bite of something so creamy, so perfectly comforting, it just feels like home? That’s exactly what happens with these scalloped potatoes. Every Thanksgiving, without fail, my family demands them – and honestly, I can’t blame them. There’s something magical about those thin, tender potato slices swimming in a rich, cheesy sauce, all baked until golden and bubbly. It’s the kind of side dish that steals the show, even next to the turkey. Whether it’s a holiday feast or just a cozy Sunday supper, this recipe never disappoints. Trust me, once you try it, you’ll understand why it’s been a staple in my kitchen for years.

Why You’ll Love These Scalloped Potatoes

Let me tell you why this recipe is a total game-changer:

Creamy perfection: That cheese sauce? It coats every single potato slice like a cozy blanket.
Easy prep: No fancy techniques here – just simple layering and baking.
Crowd-pleaser: Even picky eaters go back for seconds (and thirds!).
Holiday hero: It’s the side dish that always disappears first at Thanksgiving.
Comfort in every bite: Warm, cheesy, and nostalgic – basically edible happiness.

Seriously, once you smell these bubbling away in the oven, you’ll understand why I make them year-round!

Ingredients for Scalloped Potatoes

Here’s everything you’ll need to create potato magic:

4 large russet potatoes (about 2 lbs), peeled and sliced 1/8-inch thick (Yukon Golds work great too!)
1/4 cup unsalted butter – trust me, it makes all the difference
1/4 cup all-purpose flour – your sauce’s best friend
2 cups whole milk – none of that skim milk business here
1 cup shredded sharp cheddar – the sharper, the better!
1 tsp salt – don’t skimp, potatoes need seasoning
1/2 tsp black pepper – freshly ground if you’ve got it
1/2 tsp garlic powder – our secret flavor booster

Pro tip: Have everything measured and ready to go before you start – it makes the process so much smoother!

Equipment You’ll Need

Gather these kitchen essentials before you dive in:

9×13 inch baking dish – my trusty ceramic one works perfectly
Mandoline or sharp chef’s knife – for those paper-thin potato slices
Medium saucepan – where the cheesy magic happens
Whisk – your best friend for smooth sauce

Nice-to-haves: A box grater if you’re shredding your own cheese (which I highly recommend – pre-shredded just doesn’t melt as nicely!). That’s it – no fancy gadgets required!

How to Make Scalloped Potatoes

Okay, let’s get into the good stuff! Making these scalloped potatoes is easier than you think, but I’ve got some key tips to make sure they turn out perfect every single time. Follow these steps and you’ll be the potato hero at your next gathering!

Step 1: Preheat and Prep

First things first – crank that oven to 375°F (190°C). While it’s heating up, grab your baking dish and give it a good coat of butter or non-stick spray. I don’t know about you, but nothing makes me sadder than beautiful potatoes stuck to the pan!

Now for the potatoes – I like to peel them (though you can leave the skins on if you prefer). The real secret? Getting those slices paper-thin, about 1/8-inch thick. A mandoline makes this super quick, but if you’re using a knife like I sometimes do, just take your time. Uneven slices mean uneven cooking, and we want every bite perfect!

Step 2: Make the Cheese Sauce

Here’s where the magic happens! Melt your butter in a saucepan over medium heat – don’t let it brown though, we just want it melted. Sprinkle in the flour and whisk like crazy for about a minute. This roux is the base of our luscious sauce.

Now slowly pour in the milk while whisking constantly. I pour in about 1/4 cup at a time at first – this prevents lumps better than anything. Keep whisking until it’s smooth as silk and starts to thicken, about 3-4 minutes. When it coats the back of a spoon, you’re golden!

Turn the heat down low and stir in your cheese, salt, pepper, and that sneaky good garlic powder. Keep stirring until the cheese is completely melted. Oh, and resist the urge to dip your finger in – I know it’s tempting!

Step 3: Layer and Bake

Time to assemble! Layer half your potato slices in the prepared dish – I like to overlap them slightly like little potato shingles. Pour half the cheese sauce over top, making sure every slice gets some love. Repeat with the remaining potatoes and sauce.

Pop it in the oven (middle rack is best) and bake for 45-50 minutes. You’ll know it’s done when the top is beautifully golden and the potatoes are fork-tender. Here’s my pro tip: let it rest for 5-10 minutes before serving. I know it’s hard to wait when your whole kitchen smells amazing, but this helps the sauce thicken up perfectly so it doesn’t run everywhere when you serve it.

See? Told you it was easy! Now get ready for the compliments to start rolling in.

Tips for Perfect Scalloped Potatoes

Here’s my hard-earned wisdom after making these more times than I can count:

Uniform slices are everything: Whether you use a mandoline or knife, keep those potato slices the same thickness – about 1/8-inch is perfect. This ensures even cooking so you don’t end up with some crunchy and some mushy.
Patience pays off: Letting the dish rest for 5-10 minutes after baking isn’t just busywork. It lets the sauce thicken up beautifully instead of running all over your plate.
Don’t skimp on sauce coverage: When layering, make sure every potato slice gets coated – no dry spots allowed!

Follow these tips and you’ll have scalloped potato perfection every single time!

Scalloped Potatoes Variations

Want to mix things up? Here are my favorite twists:

Bacon lovers: Stir crispy chopped bacon into the sauce – because everything’s better with bacon!
Herb magic: Fresh thyme or rosemary sprinkled between layers adds amazing fragrance.
Onion upgrade: Layer caramelized onions with the potatoes for sweet depth.
Cheese swap: Try Gruyère or smoked Gouda instead of cheddar.

The best part? You can’t really mess this up – get creative!

Serving Suggestions

Oh, the possibilities! These scalloped potatoes practically beg to be paired with holiday classics – think juicy roasted turkey, honey-glazed ham, or even prime rib. For a full comfort food spread, add some crisp-tender green beans or roasted Brussels sprouts. Honestly though? I’ve been known to eat them straight from the baking dish – no judgment here!

Storing and Reheating Scalloped Potatoes

Got leftovers? Lucky you! Cover the dish tightly with foil or transfer to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, pop it in a 350°F oven for about 20 minutes. The oven brings back that crispy top better than the microwave ever could. Trust me, it’s worth the wait!

Scalloped Potatoes Nutritional Info

Each serving (about 1 cup) packs approximately 320 calories, 14g fat (8g saturated), 40g carbs, 4g fiber, and 10g protein. Remember – actual values may vary based on ingredient brands and exact measurements. But let’s be real – when something tastes this good, who’s counting?

FAQs About Scalloped Potatoes

Can I make scalloped potatoes ahead of time?
Absolutely! Assemble the dish up to a day in advance, cover tightly, and refrigerate. Just add 10-15 minutes to the baking time since it’ll be going in cold. The sauce might thicken in the fridge – that’s totally normal!

Can you freeze scalloped potatoes?
Honestly? I don’t recommend it. The dairy sauce tends to separate when thawed, leaving you with a grainy texture. If you must freeze, underbake slightly, cool completely, then freeze for up to a month. Thaw overnight in the fridge before reheating.

What’s the best potato for scalloped potatoes?
Russets are my go-to – their starchiness helps thicken the sauce naturally. Yukon Golds work beautifully too with their buttery flavor and creamy texture. Avoid waxy potatoes like red bliss – they stay too firm.

Why are my scalloped potatoes watery?
Usually means the potatoes weren’t sliced thin enough or the sauce wasn’t thick enough before baking. Also, letting it rest after baking helps absorb excess liquid. Next time, cook your roux a bit longer and slice those taters paper-thin!

Try this recipe and share your results! Tag me in your cheesy potato masterpieces – I love seeing your kitchen creations!

For more delicious recipes and cooking inspiration, check out Family Tastes.