Baked Scalloped Potatoes Recipe

4.5 3 3
Baked Scalloped Potatoes Recipe
Baked Scalloped Potatoes Recipe photo by Taste of Home
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Baked Scalloped Potatoes Recipe

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4.5 3 3
Publisher Photo
After our two children became adults and left home, I continued to cook meals as usual. Soon we became tired of having to eat the same leftovers several days in a row, so I sat down and came up with this pared-down recipe, which quickly became one of our favorites. -Marilyn MacIntyre, Rome, New York
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 medium baking potatoes, peeled and thinly sliced
  • 1/2 cup thinly sliced onion
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter or margarine, melted

Directions

In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Scalloped Potatoes in Reminisce Extra October 2001, p52

Nutritional Facts

1 each: 293 calories, 9g fat (6g saturated fat), 28mg cholesterol, 463mg sodium, 46g carbohydrate (9g sugars, 3g fiber), 8g protein.

  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 medium baking potatoes, peeled and thinly sliced
  • 1/2 cup thinly sliced onion
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter or margarine, melted
  1. In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Scalloped Potatoes in Reminisce Extra October 2001, p52

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dublinlab User ID: 1682119 257367
Reviewed Nov. 27, 2016

"Very nice, l added a little gr. Mustard and a shot of worhsteshire sauce. Amazing, l even have the bowl in the picture. Janet. VFE"

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enns User ID: 2991213 31822
Reviewed Oct. 3, 2010

"I did add a bit of shredded cheese after it was done, but it was a great recipe for 2 people. It's so hard to cook for 2 without a lot of leftovers ."

MY REVIEW
deejayb User ID: 2758254 56282
Reviewed Dec. 24, 2009

"Seems like an old family recipe. Loved the bread crumbs...substituted panko style bread crumbs and made this for a Christmas dinner multiplying it by 8. Worked well."

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