Scalloped Potatoes are layers of potatoes with a creamy sauce traditionally served with Thanksgiving dinner.
Scalloped potatoes are so creamy and buttery when you use Yukon potatoes. And they are even creamier if you use Russet potatoes. We love having potato side dishes for the holidays and never miss an opportunity to have Vegan Mashed Potatoes, Sweet Potatoe Casserole, or Vegan Potato Salad.
This recipe is a show-stopping side dish with a bit of prep when thinly slicing the potatoes.
Scalloped Potatoes Ingredients:
- Yukon or Russet Potatoes – We recommend using a starchy potato. Yukon potatoes will get nice and soft but still hold together. Russet will fall apart, but it works very well with scalloped potatoes. Red potatoes will not get as soft and are too firm for scalloped potatoes.
- Butter – If you’re dairy free you can swap for your favorite vegan butter.
- Onion – Don’t have time to chop onions? You can also get frozen chopped onions or even find already chopped onions in the produce section.
- Garlic – Love even more garlic flavor? Add 1/2 granulated garlic for even more of a flavor punch.
- All-Purpose Flour – This helps thicken the mixture.
- Milk – To make dairy free, you can use your preferred dairy free milk.
- Chicken Broth – You can also make this vegan by using vegetable broth.
- Thyme, Salt, and Pepper – We use this to flavor the dish. We also use fresh thyme, which you could garnish with freshly chopped parsley.
How to make Scalloped Potatoes
Preheat the oven to 350 degrees F, grease an 8×11″ casserole dish, and set it aside.
In a saucepan, melt the butter and cook the onion over medium heat until the onion is translucent, about 3-4 minutes. Then add in the garlic and cook for another minute. Stir in the flour and stir until the flour is fully absorbed into the onion and butter mixture.
Reduce the heat and then slowly whisk in the milk, broth, and thyme. Season with salt and pepper to taste.
Next, add 1/3 of the sliced potatoes to the casserole dish and then top with 1/3 of the sauce mixture; repeat until you have 3 layers of each.
Bake covered in the preheated oven for 45 minutes and then uncovered for about 30 minutes. If there’s no browning you can broil for 2-3 minutes as long as your casserole dish can handle the high heat.
Allow a bit before slicing and serving, and top with fresh cracked pepper and fresh herbs.
How to make scalloped potatoes ahead of time
Bake the scalloped potatoes and allow the casserole dish to cool for about 30 minutes before refrigerating. Once ready to serve the scalloped potatoes, you can bake them in a 350 degrees F preheated oven for 30 minutes or until the potatoes are warm throughout.
Recipe Tips and Alterations:
- Cut time by prepping the onions in advance.
- Add fresh or dried herbs for more flavor.
- Use Yukon or Russet potatoes, not red potatoes.
- Swap the chicken broth for vegetable broth and dairy free alternatives for the milk and butter to make this vegan.
- You can make this ahead of time to save time on Thanksgiving day.
Storage and reheating tips:
- Refrigerate: Store any leftovers in the refrigerator for up to 4 days.
- Freezing: We recommend freezing when you cook the potatoes until they are tender. Cool it a bit and then refrigerate. After completely cooling overnight, you can wrap it in foil and freeze for up to 3 months.
- Reheat: You can reheat in the oven at 325 degrees F for 20-30 minutes or in the microwave for 2-3 minutes.
How to serve:
We serve this as a side dish on Thanksgiving, but it can be enjoyed any time of the year for any occasion!
Frequently Asked Questions
Yes! Since they’re potatoes and brown, we suggest cooking them before reheating them.
It’s essential to slice the potatoes evenly and thinly. You can use a food processor or a mandoline to achieve thin and evenly sliced potatoes for scalloped potatoes.
We recommend starchy potatoes like Yukon or Russet potatoes as they’re not as firm as red potatoes.
Scalloped Potatoes Recipe
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- 4 tablespoons butter use plant butter for dairy free
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk use full fat oat milk for dairy free
- 1 cup chicken or vegetable broth
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 3 pounds Yukon potatoes sliced ⅛” thick
- Preheat the oven to 350 degrees F.
- Grease an 8×11″ casserole dish and set aside.
- Melt the butter in a saucepan or skillet and cook the onion over medium heat. Cook until the onion is translucent, about 3-4 minutes. Add in the garlic and cook for another minute. Stir in the flour and continue to stir until the flour is fully absorbed.
- Reduce the heat to low and whisk while slowly adding in the milk, broth, and thyme. Bring to a boil and then reduce the heat to low and cook for another 2-3 minutes. Add salt and pepper to taste. Set aside.
- Add 1/3 of the potatoes to the casserole dish and then top with 1/3 of the sauce. Repeat until you have 3 layers.
- Bake covered for about 45 minutes. Then uncover and bake until bubbly and browned and potatoes are tender, about another 30 minutes. If it doesn't brown you can set until the broiler for 2-3 minutes.
- Allow to cool for 10-15 minutes before slicing.
- Garnish with a little fresh cracked pepper and fresh chopped parsley or thyme.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.