Grandma Lee's Scalloped Potatoes

Jane Whittaker


My mother's mom was Grandma Lee and she was a fab cook, and of course like most of our grannies she never wrote anything down.
I used to watch her cook, and there is a few secrets to scalloped potatoes and it's slicing them and onions real thin, covering them tightly the first hour of cooking, and then giving them plenty of time, maybe 1 1/2 hours

★★★★★ 4 votes
8 to 10
20 Min
1 Hr 30 Min


6 large
russett potatoes, peeled and sliced very thinly
1 medium
onion, peeled and sliced very thinly
3/4 c
all purpose flour
1/2 tsp
1/2 tsp
each salt and pepper or to taste
2 c
milk ( this depends on size of casserole dish)
3 Tbsp
butter, no subsitutes


1Pre heat oven to 350°
2Spray a 3 qt casserole with non stick spray.
3Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
4First layer is 1/3 potatoes, 1/3 onions, half the flour sprinkled over, 1/3 the butter, and half the paprika and salt and pepper.
5Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
6This is the tricky part. pour milk in slowly just until you can see it come up the sides of the casserole, I used about 2 cups.
7Cover tightly with foil and cook for 1 hour. The second hour uncover and continue to cook until potatoes are tender and starting to brown.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American