Traditional Scalloped Potatoes (Thanksgiving Must-Have)

Hi, I’m Chef Emma! When it comes to Thanksgiving, the turkey might be the centerpiece, but everyone knows the real comfort lies in the side dishes.

This Traditional Scalloped Potatoes recipe is the definition of holiday comfort—thin, tender slices of potato bathing in a velvety, homemade cream sauce that bubbles until golden brown. Unlike gratins which are heavy on cheese, true scalloped potatoes rely on a rich béchamel sauce to create that luxurious, creamy texture we all crave.

Traditional Scalloped Potatoes (Thanksgiving Must-Have)

A classic holiday side dish featuring thinly sliced potatoes baked in a rich, creamy béchamel sauce until tender and golden bubbly.

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Ingredients Equipment Method Notes

Ingredients

  

• 4 lbs Yukon Gold potatoes scrubbed and sliced 1/8 inch thick
• 4 tbsp unsalted butter plus extra for greasing pan
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 4 tbsp all-purpose flour
• 2 1/2 cups whole milk warmed
• 1 cup chicken or vegetable broth
• 1 tsp dried thyme or 1 tbsp fresh
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• Fresh parsley chopped for garnish

Equipment

• 9×13 Baking Dish
• Mandoline Slicer or Sharp Knife
• Large saucepan
• – Whisk
• Aluminum Foil

Method

 

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a 9×13-inch baking dish with butter.
2. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Make the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste (it should look like a pale paste).
4. Create the Sauce: Slowly pour in the warmed milk and broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the thyme, salt, and pepper. Remove from heat.
5. Layer: Arrange half of the sliced potatoes in an overlapping pattern in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes.
6. Repeat: Arrange the remaining potatoes on top and pour the rest of the sauce over them. Tilt the dish slightly to ensure the sauce gets into all the layers.
7. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
8. Bake Uncovered: Remove the foil and bake for another 30-40 minutes, or until the potatoes are tender (test with a knife) and the top is golden brown and bubbling.
9. Rest: Let the dish stand for at least 15 minutes before serving. This allows the sauce to set and thicken further. Garnish with chopped parsley.

Notes

Prevent Curdling: Using warmed milk and avoiding boiling the sauce too vigorously helps prevent the dairy from separating.
Potato Type: Yukon Golds are preferred for their creamy texture and because they don’t need peeling (optional). If using Russets, peeling is recommended.
Make-Ahead: You can bake this dish completely a day ahead. Reheat covered at 350°F for 20-30 minutes until warmed through.

Calories: 315
Protein: 8

I’ve tweaked this recipe over years of family dinners to ensure it never curdles and always comes out perfectly tender.

Equipment

9×13 Baking Dish

Mandoline Slicer or Sharp Knife

Large Saucepan

Whisk

Aluminum Foil

4 lbs Yukon Gold potatoes scrubbed and sliced 1/8 inch thick

4 tbsp unsalted butter plus extra for greasing pan

1 small yellow onion finely diced

3 cloves garlic minced

4 tbsp all-purpose flour

2 1/2 cups whole milk warmed

1 cup chicken or vegetable broth

1 tsp dried thyme (or 1 tbsp fresh)

1.5 tsp kosher salt

1/2 tsp black pepper

Fresh parsley chopped (for garnish)

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a 9×13-inch baking dish with butter.

2. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. Make the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste (it should look like a pale paste).

4. Create the Sauce: Slowly pour in the warmed milk and broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the thyme, salt, and pepper. Remove from heat.

5. Layer: Arrange half of the sliced potatoes in an overlapping pattern in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes.

6. Repeat: Arrange the remaining potatoes on top and pour the rest of the sauce over them. Tilt the dish slightly to ensure the sauce gets into all the layers.

7. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes.

8. Bake Uncovered: Remove the foil and bake for another 30-40 minutes, or until the potatoes are tender (test with a knife) and the top is golden brown and bubbling.

9. Rest: Let the dish stand for at least 15 minutes before serving. This allows the sauce to set and thicken further. Garnish with chopped parsley.

Notes

Prevent Curdling: Using warmed milk and avoiding boiling the sauce too vigorously helps prevent the dairy from separating.

Potato Type: Yukon Golds are preferred for their creamy texture and because they don’t need peeling (optional). If using Russets, peeling is recommended.

Make-Ahead: You can bake this dish completely a day ahead. Reheat covered at 350°F for 20-30 minutes until warmed through.

Calories: 315

Protein: 8

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