Potatoes for Thanksgiving Dinner | Creamy, Crispy Scalloped

Introduction

These creamy scalloped potatoes are the ultimate comfort food — a beloved side dish featuring tender potato slices nestled in a rich, velvety cream sauce and baked until golden and bubbling. Whether you’re preparing a weeknight dinner, holiday feast, or Sunday roast, this timeless recipe always satisfies.

While traditional scalloped potatoes are made without cheese (unlike gratin), this version includes a subtle cheesy touch to round out the creaminess, without turning it into a full-on gratin. The combination of garlic, onion, and herbs brings warmth and depth, while the creamy sauce wraps each slice in luscious flavor.

Serve it with roast chicken, ham, turkey, or as part of a vegetarian dinner — these scalloped potatoes are always a crowd favorite.

Ingredients Overview

Here’s a breakdown of the key ingredients and how they work together:

• Russet or Yukon Gold Potatoes: Both are excellent choices. Russets are starchy and tender, soaking up sauce well. Yukon Golds are waxier and buttery, with a slightly firmer texture.

• Heavy Cream & Whole Milk: This combination offers the perfect balance — heavy cream brings richness, while milk lightens the sauce just enough to keep it silky, not too thick.

• Butter: Adds body and flavor to the cream sauce and helps create a golden crust.

• Onion & Garlic: Sautéed briefly to mellow and infuse the sauce with savory, aromatic flavor.

• All-Purpose Flour: Used to create a roux that thickens the sauce, ensuring a smooth, stable texture as it bakes.

• Nutmeg (Optional): Just a pinch enhances the cream and adds subtle warmth without being overpowering.

• Salt & Black Pepper: Essential for seasoning the potatoes and cream.

• Optional Cheese: A small amount of Gruyère or Parmesan can be added to the sauce or sprinkled on top for extra richness without turning it into a gratin.

Ingredient Substitutions

• Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

• Dairy-Free: Substitute full-fat oat milk or unsweetened almond milk, along with vegan butter and a plant-based cream.

• Extra Flavor: Add fresh herbs like thyme or rosemary, or stir in a spoonful of Dijon mustard for subtle complexity.

Step-by-Step Instructions

1. Slice the Potatoes

• Peel (optional) and slice 2½ lbs of potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.

• Soak in cold water for 10 minutes to reduce excess starch. Drain and pat dry.

2. Make the Cream Sauce

• In a saucepan, melt 2 tablespoons of butter over medium heat.

• Add ½ cup finely chopped onion and sauté until translucent, about 5 minutes.

• Stir in 2 cloves minced garlic and cook for 30 seconds more.

• Add 2 tablespoons flour and stir constantly for 1–2 minutes to form a roux.

• Slowly whisk in 1½ cups heavy cream and 1½ cups whole milk.

• Add 1½ teaspoons salt, ½ teaspoon black pepper, and a pinch of nutmeg.

• Simmer gently for 5–7 minutes until thickened slightly.

• Optional: Stir in ½ cup shredded Gruyère or Parmesan for extra richness.

3. Assemble the Dish

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish with butter or nonstick spray.

• Layer half the potato slices evenly in the dish.

• Pour over half the cream sauce.

• Repeat with remaining potatoes and sauce.

• Optional: Sprinkle with an additional handful of cheese on top.

4. Bake

• Cover tightly with foil and bake for 45 minutes.

• Remove foil and bake for 25–30 minutes more, or until top is golden and potatoes are tender when pierced with a knife.

• Let rest 10–15 minutes before serving. The sauce will thicken slightly as it cools.

Pro Tips

• Slice potatoes evenly to ensure uniform cooking.

• Letting the dish rest before serving makes it easier to slice and enhances flavor.

• If the top browns too quickly, loosely tent with foil during the final bake.

Tips, Variations & Substitutions

• Crispy Topping: Add seasoned breadcrumbs or a mix of cheese and butter on top for the final 10 minutes for added texture.

• Add-In Options: Layer thinly sliced leeks, cooked bacon, or caramelized onions between the potatoes.

• Single-Serve Option: Bake in individual ramekins or a muffin tin for elegant presentation.

• Extra Creamy: Use all cream instead of milk/cream combo for a special occasion version.

Serving Ideas & Occasions

These creamy scalloped potatoes pair beautifully with:

• Glazed Ham: A holiday classic pairing.

• Roast Chicken or Turkey: Especially for Thanksgiving, Christmas, or Easter.

• Pork Tenderloin or Chops: The creamy texture balances lean cuts.

• Vegetarian Entrées: Serve with sautéed greens or mushroom gravy for a full vegetarian meal.

Perfect for:

• Holiday Meals

• Potlucks

• Sunday Roasts

• Comfort Food Cravings

They reheat well and are easy to scale up for a crowd.

Nutritional & Health Notes

This dish is rich and comforting — best enjoyed in moderation as part of a balanced meal.

• Potatoes: Provide fiber, potassium, and vitamin C.

• Cream and Milk: Add calcium and protein, but also saturated fat.

• Make It Lighter: Use half-and-half instead of cream, and skip the cheese.

Portion with a fresh salad or steamed vegetables to round out the meal and balance the richness.

FAQs

Q1: Can I make scalloped potatoes ahead of time?

A1: Yes. Assemble and refrigerate up to 24 hours ahead. Let sit at room temp for 30 minutes before baking. Or fully bake, refrigerate, and reheat covered at 350°F for 25–30 minutes.

Q2: What’s the difference between scalloped potatoes and au gratin?

A2: Traditional scalloped potatoes use a cream or milk base without cheese, while au gratin includes cheese between the layers and on top. This recipe uses cheese optionally — it’s still more scalloped in spirit.

Q3: Can I use red potatoes?

A3: You can, but they’re waxier and don’t absorb sauce as well as Russet or Yukon Gold. If using reds, slice thinner and be sure to simmer the sauce well.

Q4: Can I freeze scalloped potatoes?

A4: Yes, after baking. Cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered in the oven at 350°F until hot throughout.

Q5: Do I need to peel the potatoes?

A5: Peeling is optional. Yukon Golds have thin, tender skins that are fine to leave on. Russets have thicker skins and are better peeled for smooth texture.

Q6: How can I make this gluten-free?

A6: Use a gluten-free flour blend for the roux or skip the flour entirely and thicken the sauce with cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Q7: Why is my sauce watery?

A7: It may be undercooked. Simmer the cream sauce until slightly thick before assembling. Let the finished dish rest after baking to allow it to set properly.

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