Cheesy Scalloped Potatoes

When it comes to the Thanksgiving day feast, it seems like the turkey is usually meant to be the star of the show. While I have serious respect for the time and effort it takes to achieve a juicy, flavorful bird that’s cooked to perfection, I have to admit that for me, Thanksgiving is all about the sides!

Scalloped Potatoes

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Every Thanksgiving, I put on my fanciest stretchy pants so that I can pile my plate high with all the starchy sides! You can’t go wrong with these Roasted Garlic Mashed Potatoes or my favorite Hash Brown Casserole, but this year, we’re making a big batch of cheesy, velvety scalloped potatoes.

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These beauties are made with layers of Yukon Gold potatoes. (Get ready for a cheesy potato pun!) Yu-kon use whatever type of potato you like or have on hand, but I personally love the buttery, silkiness of the Yukon Golds. Prep your potatoes by peeling and slicing them into thin layers. You’ll want to make sure you’re slicing them all to the same thickness so they cook evenly.

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Nothing wrong with showing off your knife skills here, but for consistent slicing with a quickness, my go-to tool is a mandoline. Just be careful with that blade! It’s easy to get into a slicing rhythm and not realize how close your fingers are getting to the blade. No slicing off fingertips right before Thanksgiving!!!

Scalloped Potatoes

We’re going to be making a light (or blond) roux as a base for these potatoes. Full disclosure…I forgot to take pictures of this part of the process, but don’t worry, I’ll walk you through it!

Making a roux, even this quick blond roux, requires your full attention (my excuse for not snapping a pic!), so I like to have any and all ingredients prepped, measured and ready to go! You’ll start by melting your butter in a saucepan on medium heat. Once it’s melted, sprinkle in the flour and whisk, whisk, whisk for just a couple minutes until you have a smooth, light blond roux.

Scalloped Potatoes

Throw in the minced garlic, then while stirring, slowly add the cream, one hefty splash at a time. Anytime you’re adding liquid to a roux mixture, you always want to start slow, giving the roux & liquid a chance to incorporate into one silky smooth mixture.

Next, add the chicken broth, garlic powder, paprika & nutmeg to the pan and heat just long enough to warm through before turning off the heat. You don’t want this mixture to come to a boil. 

You’re going to layer this bad boy up like a lasagna, spreading out half of the potatoes at the bottom of a greased, oven safe dish. Sprinkle with a little salt & pepper before spooning half of the cream mixture over the potatoes, followed by some of the cheddar and grated parmesan cheese. One more layer and it’s baking time!

Scalloped Potatoes

It’ll take about 30-35 minutes (depending on your oven) at 400°F for these potatoes to become fork tender. For an extra crunchy, cheesy layer on top, you can broil for a couple minutes at the end. Just be sure to keep an eye on them so they don't burn under the broiler!

Scalloped Potatoes
Yield: 8-10 servings

Cheesy Scalloped Potatoes

prep time: 10 minscook time: 40 minstotal time: 50 mins


  • 8 yukon gold potatoes, peeled
  • 4 tbsp. (1/2 stick) unsalted butter
  • 2 tbsp. A.P. flour
  • 1 cup half & half
  • 1 cup low sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. nutmeg
  • salt & pepper to taste
  • 1 cup shredded cheddar cheese
  • Sprinkle parmesan cheese


  1. Preheat oven to 400°F
  2. Thinly slice peeled potatoes on a mandoline to about 1/16" thick and set aside.
  3. In a saucepan, melt butter on medium heat. 
  4. Once butter is melted, whisk in flour, stirring constantly. Continue stirring for a minute or two until you have a smooth, blond roux. 
  5. Add the minced garlic to the pan right before slowly pouring in half & half, just a little at a time, while continuing to stir.  
  6. Add chicken broth, garlic powder, paprika & nutmeg to pan and continue heating for just a minute before turning off heat. Do not let the mixture come to a boil. 
  7. In a large, greased, oven-safe dish, evenly spread out half of the potatoes. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar cheese, parmesan, and a pinch of salt & pepper. Repeat with the remaining ingredients. 
  8. Bake, uncovered, for around 30 minutes, or until potatoes are knife tender. Broil for about 5 minutes for a bubbly, golden brown crust. Be sure to keep an eye on them so they don't burn under the broiler!
  9. Cool for at least 10 minutes before serving. 
Scalloped Potatoes

Thanks for Chewsing!


Hi, hungry friends! We’re Ashley & Sean, Louisiana natives with a big love of food! We’re a husband and wife dynamic duo who film & photograph people, places & food for a living. The Craft Chew is our food baby, inspired by our love of craft brews, tasty chews and a little nod to our furry pup, Chewy. Thanks for stopping by!