Old Style Scalloped Potatoes

Cathy Nunn


My mother made the best scalloped potatoes! I thank God every day that she was such a terrific cook and taught me how to cook my own breakfast by the age of six! Of course, I was supervised, but cooking has been a real joy for me. These scalloped potatoes have always been a favorite in my home!

pinch tips: How to Peel Potatoes





15 Min


1 Hr


5 or 6
regular-sized potatoes, peeled and sliced 1/4 inch thin
1/3 stick
butter or margarine
2/3 c
all purpose flour (may not need it all)
1 1/2 c
salt & pepper to taste

Directions Step-By-Step

Preheat oven to 350 degrees. Spray an 8" X 8" deep baking dish with nonstick cooking spray.

Peel & slice potatoes. If potatoes are too big around, slice in half lengthwise, then cut halves into slices.
Take about 1/3 of the potatoes and arrange in the bottom of the dish. Sprinkle salt & pepper and dot with a few pats of butter or margarine. On top of this, sprinkle 1/3 of the flour over the bottom layer of potatoes. Top with another 1/3 of the potatoes, repeat process with salt & pepper and butter & flour until all potatoes and butter & flour are used.
Take 1 1/2 cups of milk and pour slowly over the whole dish. Not all the flour will wash down, but do not worry about this. You want some of it to stay on top. Place in preheated oven uncovered for 1 hour. Milk & butter should be bubbly and thickened. The potatoes on top should look a little brown and crusty.
Serve hot.

Note: Some people like to melt cheese on top of their scalloped potatoes. Personally I don't, but it won't hurt it a bit! Don't use more than a couple handsfull of shredded cheese (cheddar, longhorn, Jack, etc) Most any kind would taste good.

Bon Apetit' Y'all!!

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy