Home-Style Scalloped Potatoes Recipe

4.5 14 20
Home-Style Scalloped Potatoes Recipe
Home-Style Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

Home-Style Scalloped Potatoes Recipe

Read Reviews
4.5 14 20
Publisher Photo
The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has. My husband and sons rate this simply delicious potato casserole the "best ever" and request it often.—Christine Eilers, Tulsa, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1/3 cup chopped onion
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 cups milk
  • 6 cups thinly sliced potatoes

Directions

Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Home-Style Scalloped Potatoes in Taste of Home December/January 2004, p33

Nutritional Facts

1 cup: 245 calories, 12g fat (8g saturated fat), 40mg cholesterol, 925mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 7g protein.

  • 1/3 cup chopped onion
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 cups milk
  • 6 cups thinly sliced potatoes
  1. Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  2. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Home-Style Scalloped Potatoes in Taste of Home December/January 2004, p33

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Reviews forHome-Style Scalloped Potatoes

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[email protected] User ID: 1511301 277556
Reviewed Nov. 10, 2017

"Found this while looking for dinner inspiration. Love this! I did add garlic, lemon pepper and used red onion and buttermilk instead of regular milk. It turned out really tasty, we paired it with roasted veggies and herb baked chicken."

MY REVIEW
Steve User ID: 9143985 264712
Reviewed Apr. 16, 2017

"Been making these for years and have not found a better recipe for scalloped potatoes. Creamy and rich from beginning to end. My family can't wait to get here when they're on the menu."

MY REVIEW
newrecipejunkie User ID: 876567 259417
Reviewed Jan. 8, 2017

"Just made this last night for a dinner with two teen grandchildren and hubby. As other reviewers have said this makes a LOT of sauce so I took a chance and added 2 more cups of sliced potatoes. I put it all in a largish deep round casserole dish. Two hours later, not all the potatoes were cooked through, even after jacking up the heat to 375 then 400 degrees for a little while! By that time the kids were starving so I served it. Still gave it 5 stars because it was delicious and think the time was partly my fault. Next time, I will increase the onions to one cup ( because we like them ), put in 7 cups of sliced potatoes and use a 13x9 pan so the potatoes aren't so deep. By the way, at the end of dinner, the sauce had thickened beautifully."

MY REVIEW
ShannonMLeger User ID: 4216848 253154
Reviewed Aug. 25, 2016

"This recipe was delicious but I found it made too much sauce. Next time, I'd reduce the amount of milk by maybe a cup."

MY REVIEW
hunkydoriest User ID: 4515323 237536
Reviewed Nov. 17, 2015

"This is simply a great way to serve potatoes. I love that it isn't loaded up with a bunch of ingredients...its a delicious creamy potato dish. I did sprinkle a little paprika on top for color."

MY REVIEW
weststar2 User ID: 3322107 224091
Reviewed Apr. 3, 2015

"The preferred recipe at our house!"

MY REVIEW
DoggieMom2 User ID: 5596773 90368
Reviewed Jul. 1, 2013

"Made these potatoes just as the recipe says. Decided to kick it up a notch, so I added 1 lb. of crumbled bacon- adding it before the sauce (between the layers and on top). I used a 9x13 pan, and the potatoes were done in about 55 minutes. Extremely tasty!!! Would make these again in a heartbeat!"

MY REVIEW
Nancy54 User ID: 1507190 143472
Reviewed Jun. 28, 2013

"Plenty of sauce which made them nice and creamy"

MY REVIEW
mollymariecate User ID: 1626467 130666
Reviewed Jun. 19, 2013

"Great recipe! This has become a staple Christmas recipe-it's so creamy and delicious, and not too difficult either. Really good!"

MY REVIEW
erinmarie78 User ID: 1623503 103556
Reviewed Aug. 28, 2012

"These deserve more than a 5-star rating. I made them EXACTLY as the recipe stated and they were by far the BEST scalloped potates I have ever eaten! I thought the 5 cups of milk seemed like a lot, but I was wrong, it was perfect. If it helps, 6 cups of thinly sliced potatoes was about 2 pounds of peeled potatoes, that's what I went by and the consistency was perfect! The key is to let them set up for maybe 10 minutes or so after you take them out of the oven, the sauce thickens to perfection... I can't stop eating them!"

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