Scalloped Potatoes
Prep time
Cook time
Total time
Serves: 6
  • 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)
  1. Preheat oven to 350 degrees Fahrenheit
  2. In a saucepan over medium heat, melt butter.
  3. 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.)
  4. 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)
  5. Thoroughly drain potato slices.
  6. In a buttered casserole dish, layer ½ if the sliced onion on the bottom and top with ½ of the drained potato slices.
  7. Season these layers with ½ of the salt and pepper.
  8. Next, layer with the remaining sliced onions followed by the remaining sliced potatoes.
  9. Season these layers with the remaining salt and pepper.
  10. Pour the white sauce over the potatoes and onions in the casserole dish.
  11. 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)
  12. To catch any drips, place casserole dish on a parchment lined sheet pan.
  13. Cover casserole and bake in the oven for 30 minutes.
  14. 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.
  15. Remove from oven and serve immediately.
Recipe by Older Mommy Still Yummy at