These traditional scalloped potatoes are flavorful, soft, and creamy. My mother always prepared scalloped potatoes in this manner. It’s important to warm the milk up first.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds potatoes, thinly sliced
- ½ onion, thinly sliced
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, diced and divided
- salt and ground black pepper to taste
- 3 cups whole milk, or as needed
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
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- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
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- Bake in the preheated oven until potatoes are tender, 45 to 60 minutes. Serve hot and enjoy!
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- The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 10 g |
| Sodium | 171 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is how my mom taught me to make. So good! Thanks!
It was tasty but it didn’t thicken at all so I was disappointed about that. Because it didn’t thicken, I will not use it again.
Made exactly as directed. My guests loved them and appreciated the effort. I always am easy on the salt but this time I was too easy. I think potatoes need the salt!
I just made this dish and it was perfection – even though I totally forgot to warm the milk first. I realized this after I stuck it in the oven and it took an hour before it was done – uh oh! But no harm done, except for the extra baking time. It was DELICIOUS. And super easy to do. I used gold potatoes and they held their shape well which really enhanced the dish.
I made this exactly as recipe states with one exception…I made a rue of the flour, butter and milk and poured over potatoes and onions…i used a mandoline to be certain the potatoes and onions were thin sliced…outstanding!
Looks good so far. I used pancake mix because I didn’t have flour and added ham. Hope it turns out o.k. We’ll see in 30 to 45 minutes. Thought about covering it with foil to trap the steam and help it cook all the way through. This is how it looked when I put it in the oven.
It was just like my mother’s recipe. I loved it. I haven’t tasted it since 1970 since she died in early 1971. I did preheat my oven to 400 instead of 375 and added lots and lots of onions and pepper (personal preference). Thank you. It was so easy just as I remembered my Mom making it. PERFECT!
The return on effort for this dish is fantastic. The ingredients are simple and the method is dead easy. And the dish tastes fantastic. It basically tastes like mashed potatoes with cream gravy. I actually like it better that au gratin potatoes because it goes better with the fried chicken and turnip greens I served it with.
I gave this a poor rating because it is so much harder than necessary! Thinly slice potatoes, layer with onions and s/P. Cover with whipping cream and you’re done. The starch in the potatoes will thicken the cream.
Loved it! Just like mom made. Turned out perfect.
Wonderful recipe. Making again for Easter Sunday! I suggest that you put the flour in a small hand head strainer to sift the flour over the layers. Makes it even and no lumps or paste parts. Thanks for a great recipe.
I had skim milk and heavy cream, used half of each to be more like whole milk. Added diced ham.
Yours was the only evidence I could find of an only milk(not roux) recipe like I’m sure my mother made when I was a child: potato, milk, onion, butter, salt and pepper baked until reduced and browned lightly.
A fantastic recipe. This is my go-to for scalloped potatoes. The only change I make to it is to pre-do the butter and flour in a roux, then add the cream to warm up. This adds more control for consistency.
This is THE recipe I’ve been looking for! With the exception of the onion, they are my mother’s scalloped potatoes that I loved so much. Thank you.
Just like Mom’s. I added chopped Ham like she did. I have now made this several times from this recipe and have had success each time. My family enjoys it.
Excellent recipe, just like my mother made. I do add shredded cheese to the pan also. I use my great grandmother’s wooden mandolin to slice the potatoes evenly.
Ez and good
I made with russet potatoes and followed the recipe. It looked and smelled wonderful. First bite tasted like wallpaper paste. If i try this again I will make a rue to be sure the flour gets blended and cooked. I would also add ham, cheese or something to give it more flavor.
Turned out better than I expected since I have zero cooking skills. Texture and taste waste great. I mixed butter milk and flour together and heated until it thickened a bit instead of sprinkling flour and added a bit of garlic powder for additional flavor. Won’t be buying the package stuff anymore.
This recipe was my mom’s as long as I can remember. I watched her make this for Sunday dinners. It was exactly like this unless she added sharp cheese to the top of each layer of potatoes. It is delicious and I have prepared it for years. My favorite!!!!!