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!

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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.

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.

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!!!

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.

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!

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!

Thanks for Chewsing!