Thanksgiving hosting
The short answer: for scalloped potatoes for a crowd, slice 3 pounds of Yukon Gold potatoes 1/8 inch thick and layer them with a butter, flour, milk and cream sauce in a 9x13-inch dish.
- Bake at 375°F covered for 45 minutes
- Then uncovered for 30 to 40 minutes, until tender and golden
- Rest 15 minutes; feeds 8 to 10
- Make-ahead steps and fixes for watery potatoes
- Next step: Plan it with the Family Recipe Binder ($6.99).
Our picks for scalloped potatoes
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Prep time: 20 minCook time: 1 hr 29 minTotal time: 2 hr 4 minServings: 8 to 10 servingsTotal includes 15 min of resting, chilling or rising.
Here's how to make scalloped potatoes for a crowd. Slice 3 pounds of Yukon Gold potatoes 1/8 inch thick. Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour, 2 cups whole milk, 1 cup heavy cream, garlic, salt, pepper and thyme. Layer the potatoes and sauce in a buttered 9x13-inch dish and bake at 375°F, covered for 45 minutes, then uncovered for 30 to 40 minutes, until tender and golden. Rest 15 minutes, then serve. It feeds 8 to 10.
I love cooking for the holidays, and this is the side dish people ask about. It's creamy, it reheats well, and you can bake it the day before, which frees the oven for the turkey or ham. Below you'll find the recipe, bake times by pan, make-ahead steps and fixes for watery or crunchy potatoes.
Scalloped potatoes ingredients
| Ingredient | Amount | What it does |
|---|---|---|
| Yukon Gold potatoes | 3 pounds (about 8 medium) | Hold their shape and turn creamy |
| Butter | 3 tablespoons, plus 1 for the dish | Base of the sauce |
| All-purpose flour | 3 tablespoons | Thickens the sauce so it isn't watery |
| Garlic | 3 cloves, minced | Flavor |
| Whole milk | 2 cups | Body of the sauce |
| Heavy cream | 1 cup | Richness |
| Salt | 1 1/2 teaspoons | Potatoes need plenty |
| Black pepper | 1/2 teaspoon | Mild heat |
| Fresh thyme | 1 teaspoon leaves | Holiday flavor |
| Nutmeg | 1 pinch | Classic in cream sauces |
| Parmesan or Gruyère (optional) | 1 cup grated | Browned top; makes it closer to au gratin |
How to make scalloped potatoes, step by step
- Heat the oven. Heat the oven to 375°F and butter a 9x13-inch baking dish.
- Slice the potatoes. Peel them if you like, then slice them 1/8 inch thick. Pat the slices dry with a towel.
- Make the sauce. Melt 3 tablespoons butter in a saucepan over medium heat. Add the garlic for 30 seconds, whisk in the flour and cook 1 minute. Slowly whisk in the milk and cream. Simmer 3 to 4 minutes, until it coats a spoon. Stir in the salt, pepper, thyme and nutmeg.
- Layer. Shingle one third of the potatoes in the dish and pour over one third of the sauce. Repeat twice. Press the top layer down so it sits under the sauce.
- Bake covered. Cover tightly with foil and bake 45 minutes.
- Bake uncovered. Remove the foil, add cheese if using, and bake 30 to 40 minutes more, until a knife slides through the center easily and the top is golden.
- Rest. Let it stand 15 minutes. The sauce thickens as it cools slightly.
Pan sizes and bake times
| Pan | Potatoes | Covered | Uncovered | Serves |
|---|---|---|---|---|
| 8x8-inch dish | 1 1/2 pounds (half recipe) | 35 min | 25 to 30 min | 4 to 5 |
| 9x13-inch dish | 3 pounds | 45 min | 30 to 40 min | 8 to 10 |
| Two 9x13-inch dishes | 6 pounds (double recipe) | 50 min | 35 to 45 min | 16 to 20 |
| 10-inch cast-iron skillet | 2 pounds | 40 min | 25 to 35 min | 6 |
Every oven runs a little different, so trust the knife test over the clock.
Scalloped vs au gratin potatoes
| Scalloped potatoes | Au gratin potatoes | |
|---|---|---|
| Sauce | Cream or milk sauce | Cream sauce with cheese |
| Cheese | None or a little on top | Layered in and on top |
| Top | Lightly browned | Crisp and cheesy |
| Best with | Ham, prime rib, turkey | Weeknight roasts, potlucks |
If your family wants it cheesy, add 1 cup Gruyère between the layers and 1/2 cup on top. That's really au gratin, and that's fine.
Fixes for common scalloped potato problems
| Problem | Likely cause | Fix next time |
|---|---|---|
| Watery sauce | Sauce not thickened or slices wet | Cook the sauce until it coats a spoon; pat slices dry |
| Crunchy centers | Slices too thick or uneven | Slice 1/8 inch with a mandoline |
| Curdled sauce | Milk boiled hard or low-fat milk | Use whole milk and cream; simmer gently |
| Bland | Not enough salt | Use the full 1 1/2 teaspoons, or taste the sauce first |
| Top burns before center cooks | Foil came off too early | Bake covered the full 45 minutes |
Make ahead, reheat and store
- Day before: Bake fully, cool, cover and refrigerate. Reheat covered at 350°F for 30 to 40 minutes. The USDA safe temperature chart lists 165°F for casseroles and reheated leftovers, so check the center with a thermometer.
- Leftovers: Refrigerate within 2 hours. USDA FSIS leftovers guidance says leftovers keep 3 to 4 days in the fridge or 3 to 4 months in the freezer.
- Freezer: Possible, but cream sauces may turn a little grainy. Thaw in the fridge before reheating.
Serving a big spread? Scalloped potatoes pair well with how to cook a ham, and they sit nicely next to roasted Brussels sprouts for some green on the plate.
Save the recipe and plan the holiday menu
A creamy side like this takes 2 hours start to finish, so it helps to plan when it goes in the oven.
- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Map oven times for every side and put potatoes, cream and Gruyère on the list.
- Family Recipe Binder, $6.99. Write down your version, with the cheese and slice thickness your family likes.
- Holiday Season Bundle, $15.99 (was $25.94). Six holiday printables in one download, from the gift budget to weekly meal plans.
Shop the full holiday collection or browse every printable in Printables. Want a freebie? Join our list and we'll email the Holiday Budget Starter Kit, three US Letter pages.
More holiday sides
- Thanksgiving side dishes
- Mashed potatoes
- Sweet potato casserole
- How to make green bean casserole
- Christmas dinner menu planner
Need the oven for something else? Try air fryer baked potatoes, with cook times by potato size and baked potato bar ideas.
Want to make it a main dish? Our scalloped potatoes and ham adds diced ham and a cheesy sauce.
Want a simple main to go with them? Glazed ham steaks cook in minutes while the potatoes finish baking. Browse every format in our potato recipes collection.
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make scalloped potatoes? To make scalloped potatoes, slice 3 pounds of Yukon Gold potatoes 1/8 inch thick, layer them in a buttered 9x13-inch dish with a garlic cream sauce made from butter, flour, milk and cream, then bake at 375°F covered for 45 minutes and uncovered for 30 to 40 minutes, until a knife slides in easily and the top is golden.
What potatoes are best for scalloped potatoes? Yukon Gold potatoes are the best choice for most cooks because they hold their shape and turn creamy. Russets work too and thicken the sauce more, but the slices break down a little more.
How thin should you slice potatoes for scalloped potatoes? Slice them about 1/8 inch thick. Thin, even slices cook at the same speed, so you don't end up with crunchy centers next to mushy edges. A mandoline is the easiest tool, but a sharp chef's knife works.
What is the difference between scalloped potatoes and au gratin potatoes? Classic scalloped potatoes are baked in a cream or milk sauce without much cheese, while au gratin potatoes have cheese layered in and on top. Many families now add a little cheese to scalloped potatoes, so the line is blurry at home.
Why are my scalloped potatoes watery? Scalloped potatoes are usually watery when the sauce isn't thickened, the potatoes are rinsed and not dried, or the dish comes out too early. Cook the sauce with flour until it coats a spoon, pat the slices dry, and let the dish rest 15 minutes before serving.
Why are my scalloped potatoes still hard? Hard potatoes usually mean the slices were too thick or the dish wasn't covered long enough. Keep the foil on for the first 45 minutes, and test the center with a knife before you take the foil off.
Can you make scalloped potatoes ahead of time? Yes, you can make scalloped potatoes ahead of time. Bake them fully up to 2 days ahead, cool, cover and refrigerate. Reheat covered at 350°F for 30 to 40 minutes until hot in the center, about 165°F on a food thermometer.
Can you freeze scalloped potatoes? You can, but cream sauces can turn a little grainy after freezing. If you freeze them, wrap the baked dish well, use it within a few months for best quality, and thaw it in the refrigerator before reheating.
How long do scalloped potatoes last in the fridge? Leftover scalloped potatoes keep 3 to 4 days in the refrigerator. The USDA recommends refrigerating leftovers within 2 hours of cooking.
How many people does a 9x13 pan of scalloped potatoes feed? A 9x13-inch pan made with 3 pounds of potatoes feeds about 8 to 10 people as a side dish. On a big holiday table with lots of sides, it can stretch to 12 small servings.
Can I make scalloped potatoes without flour? Yes, you can make scalloped potatoes without flour. Use all heavy cream instead of a milk sauce and bake a little longer. The potato starch and reduced cream thicken the dish on their own.
Can I cook scalloped potatoes in a slow cooker? Yes, you can cook scalloped potatoes in a slow cooker. Layer the slices and sauce in a greased slow cooker and cook on high for about 4 hours or low for 6 to 7 hours, until tender. You won't get a browned top, so broil it in an oven-safe dish if you want color.
What goes well with scalloped potatoes? Scalloped potatoes go with roast turkey, baked ham, prime rib, roast chicken and green vegetables like green beans or roasted Brussels sprouts.
Where should I keep my scalloped potatoes recipe? Keep it in the Family Recipe Binder from HomeBase Paper Co., with your slice thickness, cheese choice and bake time, so it's easy to find next holiday.
Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Safe minimum internal temperature chart fsis.usda.gov
