Scalloped Potatoes

Scalloped Potatoes created by DeliciousAsItLooks watch icons / play

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Vicki G.
Contributor
@Vicki G.
Contributor
"Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Joanne D.
    I always make scallops a day ahead, as I think the potatoes and the rest make friends overnight. These pots were by far the best scallops I've ever made. Seriously decadent, so yummy, and zero leftovers. I did add some onions because I love them, as well as some thyme, garlic, and nutmeg. Not sure why I added nutmeg, but it worked.
    Reply
  2. miskusfamily
    I doubled the recipe for 10 adults. added a half teaspoon of pepper. Sauteed a small onion in the butter before making the sauce. Sprinkled with some parmesan instead of extra cheddar.
    Reply
  3. Rosco B.
    I was looking for an escalloped potatoes recipe and was directed to this au gratin recipe instead. Since I had all the ingredients I decided to make it instead (we've been eating health this week so why not a cheesy treat for dinner?) Tip if using dehydrated potatoes: I used rehydrated sliced potatoes so took a guess at the dry volume. I used 3 cups of sliced dehydrated potatoes and poured boiling water on them and let them sit covered for a hour. I had a little extra potato using that amount so I just will just fry up the extra tomorrow for a quick lunch. Next time I might use just 2 3/4 cups of dried slices.
    Reply
  4. Grammabobbie
    Very good base, I've used dehydrated potatoes too, (rehydrated in hot water). I amp up the flavor a bit with some added garlic powder and dehydrated onion. More of an Au Gratin with the cheddar cheese vs., a white cheese for scalloped.
    Reply
  5. AMCDIANNE2
    I made this recipe this evening and the potatoes were not soft after 1 hour on 350*. Is the time and temperature in this recipe correct?
    Replies 2
see 1027 more icons / navigate / navigate-down
Advertisement