Ultimate Scalloped Potatoes


Ultimate Scalloped Potatoes

Ultimate Scalloped Potatoes
50 Min

When you're looking for a dish to complete the big spread, no ordinary side will do. Thankfully, our recipe for Ultimate Scalloped Potatoes is unmatched. We're talking cheesy, bubbly, and golden brown - your main entree better watch out!

What You'll Need

  • 2 pounds potatoes, unpeeled, thinly sliced
  • Salt for sprinkling
  • Black pepper for sprinkling
  • 10 tablespoons all-purpose flour
  • 10 tablespoons Parmesan cheese
  • 5 tablespoons butter
  • 2 1/2 cups half-and-half or milk

What to Do

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish or a 2-quart casserole dish with cooking spray.
  2. Arrange one layer of potatoes in baking dish. Sprinkle with salt, pepper, 2 tablespoons flour, 2 tablespoons Parmesan cheese, and 1 tablespoon butter, cut into pieces and distributed evenly. Repeat layers 4 more times. Slowly pour half-and-half evenly over potatoes.
  3. Bake 50 to 55 minutes, or until potatoes are tender and top is golden brown. Serve immediately.


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Leave a comment...Anxious to try this recipe with the parmesan cheese. Sounds yummy!

Could I add thinly sliced onions and 1 inch cubes of left over baked ham?

You can definitely add some thinly sliced onion and ham cubes! Sounds delicious! :)

Very good. I baked them 1/2 hr. longer at 350 because I had other food in oven that required the lower temperature and they turned out great. Will make these again.

Mom always included tissue paper thin slices of onion in 2 of the layers. I shall continue to do so, but I shall also start adding in the Parmesan as a seasoning element as you have here. I have done it once now, and as a test omitted all salt in the preparation of the casserole dish. (On a very low salt diet) No added salt was too extreme, but not be much. The Parm brings so much flavor to the mix that the amount of salt needed is greatly reduced. Thank you so much Mr. Food Kitchen Team! (I am tried intermittently over the past few years to prepare low sodium scalloped potatoes and have done nothing but disappointed myself. You have solved the problem.)

Is there any way to use a flour substitute for those of us that are gluten intolerant ?

Hi there! Yes, you can substitute with a gluten-free flour blend or another flour substitute. Enjoy!

This is basically how I make this, but I have no measurements,,,I also add sliced sweet onions,,,but use shredded cheddar on top the last few minutes..but thanks for the measurements.

May I use prepared (grated) Parmesan cheese? And what is approximately 2 lbs. of potatoes. I ended up using six potatoes not all large or small, and it probably had too much tater in it. I also used a 9 X 13 dish because I do not have a casserole dish, and I really don't think it detracted too much from the recipe... just too much potatoe.

Hey there, yes- you can use grated Parmesan cheese. We recommend weighing your potatoes either at the grocery or on a scale at home, but generally 6 medium potatoes comes out to about 2 pounds.

A winner! Luxurious and delicious. We'll be making this often, next time using the half half instead of milk. The only change I made was using Vegetable Magic instead of the salt pepper. I can't imagine any criticism of this recipe.

Very good and close to what mom made. She added slice onion on each layer but didn't use parmesan cheese. I use both. Comes out richer with whole milk or half-n-half but I generally use 2% and it is fine. I use a seasoned salt and usually red potatoes. I think the "rue" makes itself in this recipe.

This recipe is wonderful and easy. No changes made. )))))

If you have not tried a recipe, how can you criticize it? Or even more importantly why? This is truly the old fashioned recipe my grandma and mother made. Only difference was potatoes were pared and no Parmesan. I loved it then and still do.

This recipe is fabulous! The skins add texture that we like when the potatoes are thinly sliced. To the previous commentator- our family doesn't like the canned soup and velveta version- to us it tastes like what is served in many truck stop eateries. Different tastes for different people!

janderson, you should learn how to spell before you criticize anything. This recipe would be delicious but you won't KNOW that because you are hung up on yourself and kathy cooks, I seriously DOUBT you've ever been in a 'truck stop eatery'. Flying J, Truckstops of America and others have excellent!!! buffets. You ought to try one sometime.

I have not tried this recipe and I more then likely won't. When I make scallop potatos, I peel them, I use cream of mushroom soup w/milk, velveeta cheese, onions, sale and pepper to taste. I layer them and between each layer I use the other ingredients between layers until I run out of ingredients. I will also add extra milk, I keep them covered until about the last 30 to 45 minutes of cooking.

What is the point of your post? Why did you give it 1 star if you have not made it? Geez.

This is pretty much how my grandmother mother made the world's best scalloped potatoes. The only difference is they added finely sliced sweet onion at each layer. Never made a rue - this recipe (sans cheese) is a childhood memory. Usually found in cookbooks as "old fashioned" scalloped potatoes.

best way for making scalloped potatoes is to make a rue (flour, butter, milk, heat till thickened)pour over the sliced potatoes. using a good russet potato with skins is no problem, just scrub potato before slicing.

Why are you commenting when you haven't made the recipe?

Why does it call for unpeeled potatoes? I would certainly peel them if I made this. A smooth and creamy dish should not have gritty potato skins in it.

If you use "NEW" potatoes that don't have year old gritty skins,Then there is no grit!! Potatoes with cheese are au gratin not scalloped

Yikes! that is not scalloped potatoes!!! sorry (

I am intrigued as to how you make scalloped potatoes. When I make them this way it turns into a flour goo with cheese. Would you share your recipe? Thanks

Hello! Scalloped potatoes is a casserole with layered slices of potatoes that are covered in a creamy sauce before being baked. Is there another potato casserole recipe that you might be thinking of?


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