Okay, this is a bit of debate in my house, what do you call this potato dish? Scalloped Potatoes or Potato Scallop?
I grew up with it being called Potato Scallop, but I most often hear people refer to this as Scalloped Potatoes. And…when I googled it (to try to settle the debate in my own mind), Scalloped Potatoes is what appeared most often. So, that’s what I went with…lol.
I guess it doesn’t really matter what you call it, Scalloped Potatoes or Potato Scallop, or whatever your name for it may be, it’s still delicious and one of my favourite ways to eat potatoes!
This is definitely a fondly remembered recipe from childhood, I would love to smell it cooking in the oven when I came home from school. For me, Scalloped Potatoes is the ultimate comfort food!
It’s also pretty easy to make and uses ingredients you most likely already have in your pantry and refrigerator. Plus, it’s really inexpensive, but looks and tastes very impressive!
- 4 cups peeled, thinly sliced, yellow-fleshed potatoes. Rinse and cover with cold water.
- 1 medium onion, peeled, cut in half, and thinly sliced
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups milk
- 2 teaspoon salt
- 1 teaspoon pepper
- 1-2 Tablespoons butter for the top (optional)
- Preheat oven to 350 degrees Fahrenheit
- In a saucepan over medium heat, melt butter.
- Add flour to hot, melted butter and stir with a wooden spoon for a couple minutes to cook the flour. (This keeps the flour from having a “raw” taste.)
- Slowly add cold milk to flour/butter mixture and whisk until mixture thickens and begins to boil. Remove from heat. (This is a white sauce)
- Thoroughly drain potato slices.
- In a buttered casserole dish, layer ½ if the sliced onion on the bottom and top with ½ of the drained potato slices.
- Season these layers with ½ of the salt and pepper.
- Next, layer with the remaining sliced onions followed by the remaining sliced potatoes.
- Season these layers with the remaining salt and pepper.
- Pour the white sauce over the potatoes and onions in the casserole dish.
- Dot the top with 1-2 Tablespoons of butter. (My mom always added the butter and said it helped with the browning of the top, but if you want to cut the fat content a bit, just omit)
- To catch any drips, place casserole dish on a parchment lined sheet pan.
- Cover casserole and bake in the oven for 30 minutes.
- Remove cover and continue baking for approximately 60 more minutes or until potatoes easily yield to the point of a knife and the mixture is bubbly and browned on the top.
- Remove from oven and serve immediately.
PIN IT – SCALLOPED POTATOES
As always, if you have any questions at all, please feel free to ask and I will do my very best to answer them.
And please, help me settle the debate raging in my mind! What do you call this dish? Potato Scallop or Scalloped Potatoes?
Oh my…that looks so good!
Thanks, Jennifer, I do admit it is very tasty…lol!
I love scalloped potatoes, and just recently been making them in my slowcooker, yum yum!!
I have never tried making them in a slow cooker…great idea!
I love scalloped potatoes and was looking for a good recipe because I usually just make them with mushroom soup. I love them this way and will be pinning the recipe. Thanks for sharing with us.
I tried your recipe last night and the whole family enjoyed ,it’s been so long since we enjoyed this dish!
Thank you and I’m so happy to hear you enjoyed this dish, Kathy!