Old Fashioned Scalloped Potatoes
These Old Fashioned Scalloped Potatoes are made with thinly sliced potatoes baked in a rich, creamy sauce. It’s a comforting side dish that pairs perfectly with a Sunday roast or a holiday meal.
Kate’s Recipe Rundown
Scalloped potatoes is one of those dishes that transforms simple ingredients into something special. Isn’t that what the best recipes do? I sure think so.
I found this classic recipe in several spiral-bound cookbooks from the 1950s and 1960s. It delivers tender, melt-in-your-mouth potatoes in a rich, creamy sauce. No fancy ingredients are needed; just a bunch of pantry and refrigerator staples.
My grandma used to make these every Easter because scalloped potatoes pair really nicely with ham. They’re also great with turkey, roast chicken, or a beef roast.
Enjoy! Kate
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What you’ll need
- I used Yukon Gold potatoes, Russets or even red potatoes work well too.
- Any kind of dairy milk works here (skim, 2%, whole, etc.).
How to Make Old Fashioned Scalloped Potatoes
- Slice the potatoes as thinly as possible, about ⅛ inch or thinner. Place in a casserole dish.
- Cook the onion and butter in a skillet until the onion is soft.
- Add the flour and cook for one minute.
- Whisk in the milk, salt, and pepper. Cook until thick, 4–5 minutes.
- Pour the milk sauce over the potatoes.
- Cover and bake for one hour at 350°F. Uncover and bake for another 30 minutes. Serve.
Variations
- Want cheesy scalloped potatoes (au gratin potatoes)? Layer two cups of freshly shredded cheese into the casserole. One cup should go in the middle of the layers of potatoes, and the other cup should go on top. Cheddar and gruyere are the most common additions. One cup of parmesan would be tasty, too.
- Add herbs: two teaspoons of fresh herbs such as chopped thyme or chopped rosemary would be delicious! Whisk it into the milk sauce.
- Add ham: a cup or two of chopped ham is a great addition, like in this recipe for scalloped potatoes and ham. Use ham steaks from the store or leftover ham.
📖 Recipe
Old Fashioned Scalloped Potatoes
This recipe features tender potatoes in a rich, creamy sauce. It's a classic recipe that pairs nicely with ham, turkey, beef roast, and more.
Ingredients
- 6 medium potatoes about 2½ lbs
- 2 tablespoons butter
- ½ small yellow onion finely chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1½ teaspoons salt
- ½ teaspoon black pepper
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Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Peel and slice the potatoes into ⅛ inch slices (or thinner if you can). Place in the baking dish.
- Place the butter in a large skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes.
- Sprinkle the flour over the top, stir, and cook for 1 minute.
- Whisk in the milk, salt, and pepper. Bring to a simmer and cook until thick, about 3–4 minutes.
- Pour the milk mixture over the potatoes. Cover and place in the oven for 60 minutes.
- Uncover and bake for an additional 30 minutes, or until the potatoes are tender.
Notes
Want to add cheese? I recommend cheddar, gruyere, or parmesan. If using cheddar or gruyere, layer 1 cup between the potatoes and put the remaining 1 cup on top. If using parmesan, use 1 cup total and divide it between the layers and on top.
Want to add herbs? Whisk 2 teaspoons of chopped fresh thyme or 2 teaspoons chopped fresh rosemary into the milk sauce.
Want to add ham? Add 1–2 cups of chopped ham with the potatoes as you layer them in the dish. Leftover ham works well, or ham steaks.
Make ahead instructions: bake for 60 minutes covered, then let cool and refrigerate. When you’re ready to serve them, bake for 30–40 minutes, or until tender and warmed through. You can do this 1–2 days in advance.
Leftovers will keep 4–5 days in the fridge. Reheat in the microwave or in the oven.
Nutrition
Calories: 198kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 468mgPotassium: 772mgFiber: 2gSugar: 4gVitamin A: 189IUVitamin C: 10mgCalcium: 99mgIron: 1mg
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