What is better than cheesy, potato-y goodness on Thanksgiving? This Classic Scalloped Potatoes recipe uses simple ingredients and just a dash of Member’s Mark™ Salt and Pepper Grinders for the ultimate Turkey Day dish.

Because we know that you might be stressing out about creating a great tasting (and great looking) dish for your Thanksgiving guests, we’re here to provide some tips to ensure that these Classic Scalloped Potatoes are fool-proof!

Cheese Matters

While it’s definitely more convenient to purchase shredded cheeses at the grocery store, we HIGHLY recommend that you shred it yourself at home! This will ensure evenly-melted, smooth, and creamy cheese sauce. Plus, it only takes a few extra minutes to shred it yourself. Here’s some methods you can try:

1. Use a Box Grater

What You Need: A box grater, a sturdy cutting board, and cheese.
Steps:
1. Place the box grater on a flat, stable surface like a cutting board.
2. Hold the grater with one hand and the cheese with the other.
3. Use the side with your preferred shred size (fine, medium, or coarse).
4. Slide the cheese down against the grater, applying gentle pressure.
5. Watch your fingers as you near the end of the cheese block to avoid cuts.

2. Use a Food Processor

What You Need: A food processor with a shredding blade.
Steps:
1. Attach the shredding disc to the food processor.
2. Cut your cheese into chunks that fit the food processor feed tube.
3. Chill the cheese for 10-15 minutes in the freezer to make shredding easier.
4. Turn on the processor and feed the cheese through the chute.

3. Use a Mandoline

What You Need: A mandoline slicer with a shredding attachment.
Steps:
1. Attach the shredding blade to the mandoline.
2. Use the food holder or protective gloves to hold the cheese.
3. Run the cheese across the blade to shred.
4. Note – mandolines are EXTREMELY sharp – please handle with care!

4. Manually with a Knife

What You Need: A sharp knife and a cutting board.
Steps:
1. Chill the cheese in the freezer for 10-15 minutes to firm it up.
2. Cut thin slices from the block of cheese.
3. Stack the slices and cut them into thin strips, then into smaller shreds.

Tips for Best Results:

Chill Soft Cheeses: Softer cheeses like mozzarella or brie benefit from a quick chill in the freezer.
Use Wax Paper: Spread shredded cheese on wax paper to prevent clumping and for easier cleanup.
Storage: Store shredded cheese in an airtight container or resealable bag to keep it fresh.

Potato Perfection

This recipe will cook more evenly if you slice the potatoes as uniformly as possible (and it will look prettier, too)! To do this, the best method is probably the mandoline slicer…but as we mentioned above, you must be VERY careful when using one. Here are some tips to ensure your safety!

Use the Hand Guard: Always use the food holder or hand guard that comes with your mandoline. It protects your fingers from the sharp blade.
Wear Cut-Resistant Gloves: If the hand guard feels awkward, invest in cut-resistant gloves for extra protection.
Stabilize the Mandoline: Place the mandoline on a flat surface or over a bowl that securely holds it in place.
Go Slow: Don’t rush. Controlled, even movements prevent accidents.
Apply Even Pressure: Press food gently and evenly to avoid uneven slices or jamming the blade.

Classic Scalloped Potatoes

What is better than cheesy, potato-y goodness on Thanksgiving? This Classic Scalloped Potatoes recipe uses simple ingredients and just a dash of Member's Mark™ Salt and Pepper Grinders for the ultimate Turkey Day dish.

Servings 8

Prep Time 20

Cook Time 1

Total Time 1 20

Print Recipe Pin Recipe

Ingredients

6 large Russet potatoes, peeled and sliced to about ⅛-inch thick
2 cups Sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1½ cups Whole milk
1 cup Heavy cream
2 tbsp Member's Mark™ Unsalted Sweet Cream Butter
2 cloves Garlic, minced
2 tbsp All-purpose flour
Member's Mark™ Mediterranean Sea Salt Grinder, as desired
Member's Mark™ Black Pepper Grinder, as desired
Fresh thyme or parsley for garnish, if desired

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
Peel potatoes and slice them into thin, even rounds, about ⅛-inch thick. Set potatoes aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute to make a roux. The roux will create a thick, luxurious sauce!
Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Continue whisking until the mixture starts to thicken, about 3-4 minutes.
Reduce the heat to low and add 1½ cups of the cheddar cheese and ¾ cup of the Gruyère cheese, stirring until melted and smooth. Season with Member's Mark™ Mediterranean Sea Salt Grinder and Member's Mark™ Black Pepper Grinder to taste.
Place a layer of sliced potatoes in the prepared baking dish. Pour a third of the cheese sauce over the potatoes, spreading evenly to cover the potatoes. Repeat this process with two more layers, ending with a final layer of cheese sauce.
Sprinkle the remaining cheddar and Gruyère cheese on top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Once the scalloped potatoes are out of the oven, let rest for 10 minutes before serving. Sprinkle with fresh thyme or parsley, if desired.

Course: Side Dish

Cuisine: American

Keyword: black pepper, cheese, holiday, potoatoes, salt, scalloped, side dish, thanksgiving