Scalloped Potatoes Recipe
Everyone enjoys scalloped potatoes for the the holidays, but have you ever tried our creamy gravy scalloped potatoes recipe? You guys, this is truly one of the most outstanding recipes for scalloped potatoes you’ll ever have. If you love gravy as much as we do and scalloped potatoes even more, you’ll love this combination of two of the worlds favorite foods! Thin slices of potatoes cooked slowly in our cream gravy recipe topped with some cheese will result in a magical casserole of creamy gravy scalloped potatoes goodness.
Video: Drool over our Creamy Gravy Scalloped Potatoes!
Perfect for Sharing
We’ve made several batches of this scalloped poatoes recipe and shared it with colleagues, neighbors and the UPS delivery guy. They all raved about how delicious, flavorful, tender and creamy these potatoes were. Everyone agreed it was one of the best if not THE BEST scalloped potatoes they ever had. Every bite is loaded with savory and tender potatoes dripping with gravy. Give it a try anytime you have a craving for an easy scalloped potatoes recipe and you’ll see why we’re over the moon with one of our favorite Thanksgiving scalloped potato recipes ever! When you’re making this scalloped potatoes recipe, just make sure to slice the potatoes thin and most importantly, evenly with consistent cuts. You don’t want to have a mix of thin and thick slices because the casserole won’t cook evenly. Be careful and try to cut them thin with a mandolin or sharp knife (we highly recommend using a cut-safe glove with a mandoline).
Creamy Gravy Scalloped Potatoes
- 3 pounds (1.4 kg) Potatoes , peeled and sliced thin
- 1/4 cup (57 g) Butter , plus extra for buttering baking dish
- 3 cloves Garlic , minced
- 1/4 cup (30 g) Flour
- 1 cup (240 ml) Chicken Stock or Beef or Vegetable Stock
- 2 cups (480 ml) Milk
- 1 1/2 teaspoons (7.5 ml) Kosher Salt , or to taste
- Fresh Cracked Black Pepper , to taste
- 2 cups (224 g) shredded Cheese , divided
- Optional - chopped Italian Parsley for garnish
- Preheat oven to 375°F. Butter an 9”x13” baking dish. Set aside.
- Heat a skillet over medium heat. Melt the butter and then add the garlic. Cook until softened, about 1 minute.Whisk in the flour until smooth and cook for about 20 seconds. Slowly whisk in the chicken stock until well combined. Whisk in the milk and then season to taste with salt and pepper. Continue to cook, stirring regularly until it comes to a gentle boil and slightly thickens, about 5 minutes. Remove from heat.
- Layer 1/2 of the potatoes in the prepared baking dish, making sure to separate slices. Top with half of the gravy. Layer about 1/2 of the cheese over the potatoes.Top with the remaining potatoes (making sure to separate slices). Top with remaining gravy and cheese.
- Cover the pan with aluminum foil. Bake for 45 minutes, the remove foil and bake uncovered for about 30-35 minutes or until top is golden and potatoes are cooked through. If desired, top with chopped parsley and serve warm.
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Check out a Few of our Favorite Kitchen Tools:
Some tools make life in the kitchen all the more enjoyable. Here’s some of the favorites for making scalloped potatoes:
OXO Y-Peeler – Comfortable grip, built in potato eyer. This one is a workhorse in the kitchen.
OXO Adjustable Handheld Mandolin – You’ll just zing through cutting nice even slices of potatoes. Perfect size for the occasional use. Adjustable, doesn’t take up much drawer space, non-slip grip.
Cut-resistant Gloves – We’ve learned the hard way, always use cut resistant gloves when using mandolin. You’re fingers will thank you.