Thanksgiving Dinner Ideas | Classic Creamy Scalloped Potatoes

These creamy scalloped potatoes are the kind of side dish that brings warmth and nostalgia to the table. With thinly sliced potatoes layered in a velvety cream sauce and baked until golden and bubbling, this dish is a staple for holidays, potlucks, and hearty family dinners.

Scalloped potatoes differ from au gratin in one key way — they traditionally skip the cheese, letting the cream, butter, and seasoning shine. However, many modern recipes (including this one) incorporate just a touch of cheese for richness, without making it overly cheesy. The result is a silky, savory potato dish that melts in your mouth.

Whether you’re serving them alongside roast chicken, glazed ham, or as part of a vegetarian spread, these scalloped potatoes are guaranteed to be devoured.

Ingredients Overview

Every ingredient plays a role in building flavor, texture, and that signature creamy finish:

• Russet or Yukon Gold Potatoes: Russets yield the softest texture and soak up cream beautifully, while Yukon Golds offer a naturally buttery flavor and hold their shape a bit better. Both work wonderfully.

• Heavy Cream & Whole Milk: This combo gives you richness without the sauce becoming too thick or greasy. Cream alone would be heavier; milk alone would be too thin.

• Butter: Adds depth and silkiness to the sauce and helps create that lightly golden top.

• All-Purpose Flour: Used to make a simple roux for thickening the cream sauce. This keeps the sauce from separating during baking.

• Onion or Shallot: Adds a subtle sweetness and savoriness to the cream base. You can use one small yellow onion or a few shallots, finely minced.

• Garlic: Just one or two cloves, minced finely, give a nice background note.

• Salt, Pepper, Nutmeg: Simple seasonings, but critical. Nutmeg adds a whisper of warmth without making it spicy or sweet.

• Optional Cheese: A handful of grated Parmesan or Gruyère can be added for flavor without overwhelming the creamy character.

Ingredient Substitutions

• Gluten-Free: Use a gluten-free flour blend in the roux or thicken the sauce with cornstarch.

• Dairy-Free: Use full-fat oat milk or almond milk with dairy-free butter and cheese substitutes. Texture may vary slightly.

• Herb Additions: Fresh thyme, rosemary, or chives add beautiful aroma and color.

• Extra Rich Version: Use all cream for a decadent, holiday-worthy dish.

Step-by-Step Instructions

1. Prepare the Potatoes

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

• Rinse and pat dry thoroughly. This helps prevent excess starch from turning the dish gummy.

2. Make the Cream Sauce

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

• Add 1 finely chopped onion or 2 minced shallots and cook until soft and translucent, about 5 minutes.

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

• Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 1–2 minutes to create 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.

• Bring to a gentle simmer, whisking often, until thickened slightly — about 5–7 minutes.

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

3. Assemble the Dish

• Preheat oven to 375°F (190°C).

• Butter a 9×13-inch baking dish or similar size.

• Layer half the potatoes evenly in the bottom.

• Pour over half the cream sauce.

• Repeat with remaining potatoes and top with the rest of the sauce.

• Dot the top with a few small cubes of butter for extra browning (optional).

4. Bake

• Cover the dish tightly with foil and bake for 40–45 minutes.

• Uncover and bake an additional 25–30 minutes, until the top is golden and bubbling and a knife slides easily through the potatoes.

• Let rest 10–15 minutes before serving to allow the sauce to thicken.

Pro Tips

• Always slice the potatoes thin and evenly — this ensures even cooking.

• Letting the dish rest before serving keeps it from sliding apart and makes it easier to portion.

• For a deeper flavor, simmer a bay leaf in the cream and remove before layering.

Tips, Variations & Substitutions

• Smoky Version: Add a dash of smoked paprika or use smoked cheese like Gouda in the sauce.

• Herb-Infused: Stir in chopped thyme or rosemary with the cream for a fragrant twist.

• Cheesy Top: Sprinkle extra cheese on top before the final bake for a more gratin-like finish.

• Individual Servings: Bake in ramekins or a muffin tin for single-serve portions.

• Add Veggies: Thinly sliced leeks, fennel, or spinach can be layered in for more complexity.

Serving Ideas & Occasions

These creamy scalloped potatoes pair well with:

• Roasted or Glazed Ham

• Beef Tenderloin or Prime Rib

• Roast Chicken or Turkey

• Vegetarian Mains like Lentil Loaf or Mushroom Wellington

Ideal for:

• Thanksgiving

• Christmas

• Easter

• Potlucks

• Sunday Dinners

Their rich, buttery flavor and impressive golden top make them an easy favorite for festive meals or cozy family dinners.

Nutritional & Health Notes

This dish is indulgent but balanced when served in reasonable portions:

• Potatoes: Provide potassium, vitamin C, and complex carbs.

• Cream & Milk: Offer calcium and fat for satiety but should be enjoyed in moderation.

• Butter & Cheese: Add richness — easily adjustable to suit your dietary needs.

To make it lighter, use 2% milk instead of cream or reduce the butter. For extra fiber, leave the skins on the potatoes.

FAQs

Q1: Can I make scalloped potatoes ahead of time?

A1: Yes. Assemble the dish and refrigerate, unbaked, for up to 24 hours. Let come to room temperature before baking, or bake and reheat gently before serving.

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

A2: Scalloped potatoes typically have a cream or milk-based sauce without cheese, while au gratin includes cheese in the layers and often on top. This recipe is a hybrid with optional cheese.

Q3: Can I freeze scalloped potatoes?

A3: It’s best to freeze after baking. Cool completely, then freeze in portions. Reheat in the oven at 350°F until hot. The texture may change slightly, but the flavor remains delicious.

Q4: Do I need to peel the potatoes?

A4: Not necessarily. If using Yukon Golds with thin skin, peeling is optional. For Russets, peeling is recommended as the skin can be tough.

Q5: Can I make this gluten-free?

A5: Yes — substitute a 1:1 gluten-free flour blend or cornstarch slurry for the roux. The sauce will still thicken nicely.

Q6: Can I add protein to make this a main dish?

A6: Absolutely. Add cooked ham, bacon, or even sautéed mushrooms between layers for a heartier version.

Q7: How do I keep the sauce from curdling?

A7: Keep the sauce just at a gentle simmer when thickening — don’t boil. Using a roux (butter + flour) helps stabilize the dairy and prevent curdling in the oven.

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