Scalloped Potatoes (Curdle Free)

"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!"
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 5mins
1 casserole




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

Questions & Replies

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  1. juliadjulie
    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.
  2. stincuzzi
    Excellent! I made this recipe as it was written. It was a huge hit. No curdling!
  3. Outta Here
    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.
  4. Celeste R.
    This is an excellent technique for scalloped potatoes! It uses the same ingredients I've always used, in addition to the onions and ham we like in it, so the only difference was that it was considerably creamier, which we really appreciated. And it was much easier to put together than the layering technique I've used for 50 years. Thanks!
  5. Anonymous
    Massive. Epic. Fail. I followed the recipe to the letter and ended up with a pan full of curdled slop with potatoes the consistency of paste. I've been cooking for over 40 years and can't remember the last time a recipe failed so badly.



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