Scalloped Potatoes (Curdle Free)

Total Time
1hr 5mins
Prep
30 mins
Cook
35 mins

This is my Mom's recipe and I've never even wanted to try another. Turns out perfect every time, and is a must at Easter to accompany ham. Kids would kill me if I didn't make it!! I always add lots of thinly sliced onion (ratio 4 cups potato, 2 cups onion!), but I'll submit the recipe as is. Not quite sure how to post yield!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
  2. Add potatoes and heat, stirring until the mixture boils again.
  3. Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top.
  4. Bake at 350 for 35 minutes. (Mine usually takes longer.).
Most Helpful

5 5

This is the same recipe/method I've used for over 25 years and I love it. Never curdles. I always bake it 1 hour and 15 minutes, though. I loosely cover the dish with a piece of foil for the first 30, then remove so the top browns. I've tried it with a layer of caramelized onions in the center which is really wonderful, too. I add half of the potato/sauce mixture into the baking dish, sprinkle caramelized onions over top, then layer on the rest of the potato/sauce mixture. Smells as good as it tastes.

5 5

Excellent! I made this recipe as it was written. It was a huge hit. No curdling!

5 5

As advertised, no curdle! These are creamy and very tasty. I made as written, without the added onion, since I was serving with a dish very heavy in onions. I am going to try this again with some fresh chopped chives, also! Mine did take about 20 minutes longer than stated to cook. Made for Spring 2010 PAC.