Scalloped Potatoes
jeffraben.com/recipes · No. 626
These classic scalloped potatoes are tender, creamy, and delicious. This is the way my mother always made her scalloped potatoes. The key is to heat the milk first!
Ingredients
Method
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Arrange about ⅓ potato slices in the bottom of the prepared baking dish; top with about ⅓ onion slices. Sprinkle 3 tablespoons flour over potato and onion layer; place 2 tablespoons cubed butter on top. Season layer with salt and black pepper. Repeat layering twice more.
- Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish until top of the liquid is level with the final layer of potatoes.
- Bake in the preheated oven until potatoes are tender and sauce is bubbling with a golden brown crust, 45 to 60 minutes. Place a baking sheet underneath the baking dish to catch any drips; the sauce may bubble up over the sides. Serve hot and enjoy!
Submitted by Jane Boswell-Purdy | Updated on March 3, 2026. Tested by Allrecipes Test Kitchen. Editor's Note: Please note differences in ingredient amounts and total time when following the magazine version of this recipe. Editorial contributions by Vanessa Greaves. Nutrition Facts (per serving): 396 Calories, 16g Fat, 55g Carbs, 10g Protein. Community tips: RickoA makes a roux with the butter and flour, adds it to the warmed milk, seasons the cream sauce, layers potatoes and onions, slowly adds cream sauce till just even with top row, bakes for an hour. Vera Holman: rarely peels potatoes, uses scrubbed unpeeled; to make au gratin, cover dish for last 20-25 minutes with grated cheese. Mariann T. adds ham and a vegetable for a complete meal.
casserole classic holiday potatoes side dish
The original
