Creamy Scalloped Potatoes

I like to mix classic recipes with more modern dishes at my holiday tables. Creamy Scalloped Potatoes are one example of this. It’s a classic recipe I’ve been eating since I was a child and remains popular at holidays to this day. The premise is so simple. A creamy cheese sauce is layered with thinly sliced potatoes and popped in the oven. It’s decadent and delicious in every way.  

One of the tips I like to give people when making this is to make sure the potato slices and blotted dry before you layer them in an bake them. This helps lessens the amount of water in the recipe so they sauce and potatoes can bind easily. 

This is a dish that is best served piping hot out of the oven. Try your best to time the Creamy Scalloped Potatoes to finish before you’re ready to serve them. Then, make sure there is a trivet on your table, so the hot dish doesn’t burn it.

Place a large serving spoon next to the dish and let everyone help yourself! I hope you enjoy these this holiday season. If you do, please leave a comment and let us know what you think! 

Scalloped Creamy Potatoes 

These are a classic Thanksgiving side and for good reason. Cheesy, gooey, and rich, they’re the ideal companion to a classic turkey dinner. 

Serves: 6–8 

Ingredients 

• 3 lbs Yukon gold or russet potatoes, peeled and thinly sliced (about 1/8-inch thick) 

• 2 tbsp unsalted butter 

• 2 tbsp all-purpose flour 

• 2 cups whole milk (warm) 

• 1 cup heavy cream 

• 2 garlic cloves, minced 

• 1 tsp fresh thyme (or ½ tsp dried) 

• 1 tsp salt 

• ½ tsp black pepper 

• 1 cup shredded Gruyère (or Swiss, or sharp white cheddar) 

• ½ cup grated Parmesan 

• Fresh parsley or chives, for garnish 

Instructions 

1. Prep oven: Preheat oven to 375°F. Butter a 9x13-inch baking dish. 

2. Make creamy sauce: Melt the butter over medium heat. Stir in flour and cook 1 minute.  Slowly whisk in warm milk, then cream, until smooth and slightly thickened (about 4–5 minutes). Stir in garlic, thyme, salt, and pepper. Remove from heat. Mix in half of the Gruyère. 

3. Layer half the potato slices in the baking dish. Pour half the cream sauce over them. 

4. Add remaining potatoes, then top with remaining sauce. 

5. Sprinkle Gruyère and Parmesan over the top. 

6. Cover loosely with foil and bake 40 minutes. Remove foil and bake another 25–30 minutes, until golden brown and potatoes are tender. 

7. Let sit 10 minutes before serving. Garnish with parsley or chives. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.