Old-Time Scalloped Potatoes

Experience the comforting simplicity of our Old-Time Scalloped Potatoes – a classic recipe that effortlessly pairs with everything, from a quick weeknight roast chicken to the heartiness of a Sunday roast beef. These stick-to-your-ribs potatoes are baked in a creamy sauce and topped with gooey cheese, delivering a wholesome touch to any meal.

Our recipe draws inspiration from the age-old culinary tradition of “scalloping,” a practice dating back to the 1400s. It involves layering thinly sliced main ingredients, often vegetables, with a creamy sauce and baking until tender. In our rendition, thinly sliced potatoes and onions come together in a rich cream sauce, capturing the familiar taste of the Scalloped Potatoes your mom might have made when you were a kid.

Simple and straightforward, this recipe stays true to the essence of home cooking. I followed it as is and found the process to be easy, resulting in a dish that brought back fond memories. Whether you’re seeking the warmth of a nostalgic family favorite or introducing a new generation to the charm of Old-Time Scalloped Potatoes, this recipe promises to be a reliable companion in your kitchen. I’ll definitely be making this again, and I hope you find it as enjoyable as I did.

Try these scrumptious, cheesy potatoes with New York Strip Steak, Diamond Burgers or Bourbon’d Filet Mignon.

Add a side salad for a complete meal. Here are some excellent Quick Side Salad Recipes, browse Marta Stewart’s assortment of side salads featuring seasonal vegetables, as well as year-round favorites such as coleslaw and potato salad.

Old-Time Scalloped Potatoes

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• Author: Like Grandma Used to Make
• Prep Time: :20
• Cook Time: 1:00
• Total Time: 1:20
• Yield: 4-6 1x
• Category: Side Dish
• Method: Oven

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 4 medium-size potatoes (about 1 1/3 pounds), peeled and thinly sliced
• 1 medium-size yellow onion, chopped
• 1/4 cup water
• 1/4 teaspoon each salt and black pepper
• 1/4 teaspoon celery seeds (optional)
• 1 1/2 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 tablespoons minced parsley
• 1/2 cup shredded reduced-fat Cheddar cheese

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Instructions

1. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
2. Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
3. Place half of the potatoes in a lightly greased 1 1⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 60 minutes or until heated through. Sprinkle with the Cheddar cheese.

Notes

• Let them rest When the potatoes are removed from the oven, give them 5 to 10 minutes to cool and reabsorb the cream mixture before serving. This results in creamy—not soupy—scalloped potatoes dish.