Crispy Scalloped Potatoes

Name: Crispy Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8-10 serving(s)
Ingredients: 2 lbs potatoes, peeled, sliced; 1/3 cup onion, chopped; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon butter; 3 cups milk, heated

Community Pick

Submitted by GrandmaIsCooking

"--Adopted Recipe--"

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photo by Derf2440

Ready In:: 1hr 25mins
Ingredients:: 7
Serves:: 8-10

ingredients

2 lbs potatoes, peeled, sliced
¹⁄₃ cup onion, chopped
3 tablespoons all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 tablespoon butter
3 cups milk, heated

directions

Preheat oven to 400 degrees Fahrenheit.
Lightly spray a 2 quart casserole with vegetable spray.
Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
Continue to layer until all potatoes, onion, flour, salt and pepper are used.
Dot top with butter, then pour milk over all.
Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.

Questions & Replies

Can this recipe be baked the day before & re-heated?

Dolores D.

Reviews

Great recipe, and very true to what scalloped potatoes should be! Not the au gratin potatoes posing as scalloped potatoes. One hint though, if you dot the layers with butter as well as the top, the dish seems a bit improved. In adddition, use butter to grease the cassarole dish. (You can use the wrapper from the butter stick to achieve this.) Kudos to GrandmaIsCooking for getting scalloped potatoes right!

labellefeeverte
I loved this recipe. It is the first time I have ever made scalloped potatoes that were like my mother's. I'm 71 so it's been a lonnnnnng time since I had goood scalloped potatoes. Thank you so much. They were easy and tasty and perfect. My mom sometimes added cubed ham or cheese ( or both) to vary our suppers. Thank you, thank you!

BeaJae
Very tasty! I also added the cheese on top for the last few minutes. Next time, I might cut back a bit on the amount of milk - they were a tiny bit runny for my taste. But all of my guests raved about them, so thank you!

Canadian WesternGirl
This was very tasty. I had to cook it for a lot longer than the recipe said. About an hour longer. And I added more salt but the taste was very yummy.

Cyndi Tatum
This is just how my grandma used to make them, and I requested them frequently as a child. I have not made it in years, brings back memories. I noticed most of the Scalloped Potato recipes here have cheese in them, which is not how true scalloped potatoes are made. Not to say cheese is bad (I love them with cheese too), but when you add the cheese they become Au Gratin Potatoes. Thanks for the recipe, will be making this soon!

JenniferK2

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Tweaks

This was so much easier than I expected and the results were awesome. I used your recipe as a starting point and went on from there - instead of regular onion, I used a mixture of leek (had one I needed to use or lose) and scallions plus I added a bit of shredded smoked gruyere (yes I know not true scalloped potatoes, but really great) in each layer (about 1 1/4 cup for entire recipe), I divided the butter up into little dots for each layer per another review, plus I added a touch of smoked paprika into my flour, salt and pepper mixture. Because I was going to be serving this with steaks that I was broiling in the oven I cooked in the crock pot like one reviewer suggested. They sure smelled yummy while cooking, and as my crock pot has a glass lid, I could see them while they were cooking - sure looked pretty, but I almost freaked when I took the lid of, they were watery, curdled , and rather yucky looking - Oh well, I stirred them and they seemed blend a bit, so I let them sit a bit with the lid partly on and it made all the difference, they thickened up and they were so good, everyone had 2 helpings, and my Mom even had 3. I can not wait to try the recipe just as written - no cheese and baked - because while the crock pot ended up working fine, missed the crunchy crust you get from the oven. Thank you GransmalsCooking for an awesome recipe.

Sandy in Dayton
Made for Christmas dinner 2009. Substituted goats milk and diary free margarine, all-purpose gluten free flour and topped with Etorki Basque sheeps milk cheese for my son who is gluten-free/dairy free (but can do sheeps/goats milk). Melted in my mouth! Used the full 3 cups of milk, not runny at all. Will definately make again.

princessmommie
This was delish! I have a wheat intolerance so I substituted flour for corn starch. It came out really creamy...I let it bake for an hour...next time Ill let it bake for an hour and 15. Thanks for the recipe :)

Melissa Bell