Old Fashioned Scalloped Potatoes

This was one of my most favorite dishes growing up. I love the simplicity of the dish with just butter, flour, milk, potatoes, onions, salt, and pepper. I haven’t made this in years but the memories all came flooding back as it was baking. I remember coming home from college and asking my mom to make this for dinner. To me, next to macaroni and cheese this is one of the perfect comfort foods.


This is just what the night called for. We have been having cool evenings here where the temperatures dip in to the mid-60s so this seemed to be the perfect dish for our almost fall like evenings.

I served this with green beans to complete the meal.

  • Servings: ”6-8″
  • Difficulty: ”easy”
  • Print


  • 6-8 large potatoes, thinly sliced (with or without skins)
  • 1 medium onion, sliced into thin rings
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups whole milk or fat-free half and half


  1. Preheat the oven to 400°F. Grease a 9″x13″ casserole dish with butter and set aside.
  2. While you prepare the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. It’s important not to skip this step – keeping the potatoes in water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This will also remove any excess starch.
  3. In a medium saucepan over medium heat, melt the butter. Add the onions to the pot and cook for about 5 minutes until softened.
  4. Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
  5. Cook for about 2-3 minutes or until everything thickens up. You may need to increase the heat a little. Also make sure you continually whisk so nothing sticks to the bottom of the pan.
  6. Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot. Increase the heat to high, and bring the contents to just a boil. Lower the heat and  whisk as it cooks for about 10-12 minutes more. The milk mixture should thicken.
  7. Layer half of the potato slices into the casserole dish and top with half of the cream sauce.
  8. Layer the remaining potatoes and top with the remaining cream sauce.
  9. Place into the oven to bake uncovered for 45 minutes to 1 hour.
  10. The top should become golden brown and the potatoes  should be fork tender.
  11. Allow the dish to rest for 5 minutes before serving.

7 Comments Add yours

  1. This is similar to mine, with simple ingredients. I like that you left the skins on. I might try that next time

    Liked by 1 person

    1. koolaidmoms says:

      Thank you. I am all about taking short cuts and getting more vitamins and fiber into my family. 😉

      Liked by 1 person

  2. lynn k scott says:

    I use the Bette Crocker recipe. If you use a mandolin to slice the potatoes (thin and quickly) then you can skip soaking them in water because you are slicing and immediately putting them in the dish. When adding onions, I chop them so they blend with the sauce. also will add chopped ham between the layers, which will turn this simple dish into a casserole and a one dish meal. Also, using red or gold potatoes eliminates the need for peeling.

    Liked by 1 person

    1. koolaidmoms says:

      Sounds delicious. Thanks.

      Liked by 1 person

  3. Julie Yates says:

    This might be a funny way to put it – but- they look rich and luxurious!

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! I get it!


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