Mom's Scalloped Potatos

Mom's Scalloped Potatos Recipe

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Penny Fenton


My Mom made the very best scalloped potatos! I never measure when I make this, I just throw everything into a casserole dish-just like my Mom did. The evaporated milk gives the potatos a rich, hearty flavor, and the meat makes it a meal. You can also layer browned porkchops on top during the last hour of baking, but they change the flavor a bit.

★★★★★ 1 vote
20 Min
2 Hr


2 lb
peeled potatos
1/2 lb
bacon (or ham or both)
1/4 c
margarine or butter
1 can(s)
evaporated milk
salt and pepper to taste


1Cut two or three slices of bacon into chunks, and line bottom of 2qt casserole dish. (Be sure to grease sides well.) Continue to layer with sliced potatos and onion. Add salt, pepper, and half of margarine or butter. Line with more cut up bacon.
2Continue to layer potatos, onion, bacon, salt, pepper and margarine until casserole dish is filled. Pour evaporated milk over all, fill can with water and add to potatos. (You may need another can of milk to fill dish.)
3Bake at 375 degree oven for two hours, or until most of the milk has cooked into the potatos, and the potatos are tender. (Cover bottom rack of oven with aluminum foil because it will overflow.)

About Mom's Scalloped Potatos

Course/Dish: Other Main Dishes, Seafood