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

How to Make Grandma Lee's Scalloped Potatoes


  • 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.

Printable Recipe Card

About Grandma Lee's Scalloped Potatoes

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