Simple Scalloped Potatoes

My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking. Show more

Ready In: 1 hr 20 mins

Serves: 8


  • 8  medium potatoes, thinly sliced
  • 1  large onion, chopped
  • 2  tablespoons all-purpose flour
  •  salt and pepper, to taste
  • 2  cups milk, hot
  • 1  cup  part-skim cheddar cheese, shredded


  1. Spray a 13"x9" baking dish with nonstick coating.
  2. Arrange 1/3 of the potatoes over the bottom of the dish, sprinkle with 1/2 of the onion and top with 1/2 of the flour.
  3. Repeat the layers then arrange the remaining potatoes over the top.
  4. Pour the hot milk over everything and sprinkle with the cheese.
  5. Bake, uncovered, for 1 hour at 350F or until the potatoes are tender.
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Most Helpful Review

I have a serious issue with this recipe and it absolutely nothing to do with the recipe itself. My issue is with the name of it. I would expect to know that this is a recipe for potato au gratin (WITH CHEESE) and NOT Scalloped Potatoes which is made without cheese and with milk sauce in France called Bechamel. It's one of the basics. Am I being picky? I suppose that I am. It's just that a supposed expert food network should know the difference and automatically edit the name. BTW, good idea for T-Day. I will try it and let you know how it is. See all activity

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