Home-Style Scalloped Potatoes
Total TimePrep: 10 min. Bake: 1 hour
I made this recipe for a nice New Year’s Day dinner along with a pork tenderloin and green bean casserole. Everything was good but we couldn’t stop eating the potatoes! The only change I made was to double the amount of onions. I used a deep round 3qt. dish which is probably why it took 90 minutes for the potatoes to be done. Next time, and I will be making this many times more, I will use a 13x9” pan as other reviewers have suggested. Also, I agree that the recipe makes a lot of sauce! Finally, after a cooking time of 75 minutes, I ladled out a bunch of sauce and put it into a container to put into the refrigerator. The rest of the sauce in the casserole dish then thickened beautifully. Since leftover potato and noodle dishes seem to soak up their sauces when in the refrigerator, I will be “moistening “ the leftover potatoes tonight with the extra sauce I saved. I am sure that using the 13x9 pan with more open area for the food will solve the extra sauce situation. Great recipe!
Delish and so simple! Made this yesterday, easy recipe to cut in half for just the 2 of us. I had never made scalloped potatoes from scratch, thought it would be much harder. A definite keeper. Thank you Christine
Needed to modify due to allergies...used 2 tablespoons cornstarch instead of flour and dairy-free margarine and soy milk. Also, left out the onion. Everyone loved these simple potatoes.
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.
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.
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.
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.
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.
The preferred recipe at our house!
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!