Home Style Scalloped Potatoes

"Nothing fancy here - just good, old fashioned and delicious scalloped potatoes."
 
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photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
1hr 15mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • In a large saucepan, sauté onion in butter until tender.
  • Stir in flour, salt, and pepper until blended.
  • Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Place half of potatoes in a greased 3 quart baking dish.
  • Pour half of sauce over potatoes; repeat layers.
  • Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
  • Serve immediately; makes 8 servings.
  • Source: high school home economics book.

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Reviews

  1. This is the exact recipe my mom used as well. It is the absolute best and I’m making it tomorrow as it’s Easter Sunday. I add an extra onion and it’s always perfect.
     
  2. My mom made scalloped potatoes all the time back in the day. She's gone now, but oh, how I miss her homestyle cooking!!! I have not had scalloped potatoes in at least 20 years that taste like the real thing. The box mixes don't hold a candle to them.I like to add extra onion. Mom used to throw in the garden style onions, stems and al, sort of like chives. Spool good!!
     
  3. This is how my mother-in law made it and it was always great. I used 1/2 milk 1/2 heavy cream did not have all milk. We will see how it works. Glad i found this. Oh i did add some leftover ham, smoked paprika and cayenne. We like it a bit hot.
     
  4. A simple recipe made with ingredients I always have on hand. I used a medium size onion cut into thin slices. After placing the potato, onion and sauce mixture in the casserole I sprinkled it with paprika, I find it browns better. This makes a large pan, great for company and leftovers are very tasty too!!
     
  5. this recipe turned out great.we had it with ham when copmapny came over.aafter cooking there was a little more liquid than we expected,but it did not affect the taste.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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