My "recipe" is beyond simple but seems to please.

I peel and slice russet potatoes then simmer in whole milk or 10% with a bay leaf, thyme and salt and pepper.

When the potatoes are barely tender, not totally cooked, I layer the potatoes and milk with sliced onions.

Sometimes I top with cheese and breadcrumbs, sometimes I don't.

Bake at 350 until bubbly and fork tender. Simple and good.

Mudlady,
This is how my Grandmother taught me to make scalloped potatoes.
First you make a white sauce.
2 Tbsp butter melted
Add 2 Tbsp AP flour and combine
Add milk (you decide non fat, 2 % or canned evaporated)
1 1/2 cups
Stir until thickened.
Add salt and pepper to taste
Add minced onions about 1/2 cup
Slice your potatoes thinly
Pour part of the sauce into the dish and alternate with potatoes. Top with buttered bread crumbs.
Bake in 400 degree oven for 45 to 60 mins. Until hot and bubbly and potatoes are done.

Linda

mudlady, I made a good and low fat version in the crockpot yesterday too.

I sliced and par boiled some red potatoes, left the skins on for the vitamins. At noon yesterday I came home, put the potato slices in the crockpot on low with a small chopped onion. Mixed 2 cups of skim milk with a teaspoon of dry mustard, a tiny bit of salt and lots of coarse black pepper. Poured that over the potatoes and let it cook on low until I got home 4 hours later. I mixed about 1/4 cup of cold skim milk with a big spoonful of cornstarch, stirred it into the hot mixture, turned the crockpot on high and let it cook about another 15 minutes. Nice and thick, it's even better today as leftovers.

Annie

I've used this recipe with great results for over 20 years. I think it came from my Betty Crocker cookbook.

Creamy Scalloped Potatoes

2 lbs potatoes (about 6 medium)
3 tbsp. butter or margarine, scrubbed and peeled
3 tbsp flour
Salt & pepper
2 and a half cups milk
one quarter cup of finely chopped onions (I use thin slices/rings)
1 tbsp butter or margarine

Heat oven to 350 degrees F. Cut potatoes in to thin slices to measure approx. 4 cups. Melt 3 tbsp. butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir one minute.

In greased 2 quart casserole, arrange potatoes in two layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and butter. Dot with 1 tbsp. butter. Cover, bake 30 minutes. Uncover, bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

6 servings

A typical recipe here would be to mix a, say, 30CL pot of cr�me fraiche with a couple of eggs and some crushed garlic and seasoning. Pour that over the thinly sliced potatoes and bake for about an hour.

Here's something slightly different that DH has done before, and we like. It's probably more of a casserole, though. He said he thinks it came from a Taste of Home magazine years ago, but he doesn't remember for sure. One problem he had with the recipe is baking it long enough to cook the potatoes. I also don't know what temperature the oven should be set for. Sorry, he's not one for measuring or remembering details like oven temperature, but the idea is the ingredients are layered and taste good together. You can play with spices and seasoning, too, to change up the flavors.

Thinly sliced potatoes
Sliced tomatoes
Sliced onions
Sliced or grated Cheddar cheese, or cheese of your choice
Salt and pepper to taste

Layer the potatoes, tomatoes, cheese, and onions in a casserole dish, sprinlking with salt and pepper as desired.

Bake till fork tender, probably at 375 degrees.

Annie, I like your crock pot idea for scalloped potatoes.

Sally

This one has become my "go to" recipe. It is adapted from a recipe I found in a Weight Watchers magazine, use lowfat cheese and milk for lower calories & fat.

Potato Gratin
Yield: 6 servings (serving size: 1 cup)

1 clove garlic, halved
Cooking Spray
1 c onion, chopped
6 medium sized baking potatoes, peeled and cut into 1/8 inch slices
1/4 tsp salt
1/4 tsp pepper
3/4c extra sharp cheddar, grated
1/4 c romano cheese, grated (I sub parmesan)
1-3/4 c chicken broth
1 c evaporated milk

Preheat oven to 425

Rub a shallow 3 qt casserole with cut sides of garlic halves, discard garlic. Coat dish with cooking spray.

Coat a non-stick skillet with cooking spray, place over medium heat until hot. Add Onion and saut� 5 minutes or until tender., set aside.

Arrange 1/3 of potato slices in prepared casserole, sprinkle with half the salt and half of the pepper. Top with half of the onions and half of the cheeses. Repeat layers, ending with potato slices.

Bring broth and milk to a boil over low heat in a small saucepan. Pour over potatoes. Bake, uncovered for 50 minutes or until potatoes are tender. Let stand 5 minutes before serving

Linda

Thank you for this post. I have tried and tried and cannot make a decent scalloped potatoes dish. I'll try some of the recommendations her. It has been on my mind lately that it's time to try it again!

I make mine basically the same way that Sharon (Chase) does hers. I simmer the sliced potatoes in milk or cream. The heavier the cream the richer the dish. Add a minced garlic clove to the pot along with fresh minced thyme. Simmer stirring until the starch from the potatoes thicken the sauce. Season with salt, pepper and a little parmesan cheese and into a buttered casserole. Bake until potatoes are tender.

Ann

Thanks, all! I printed all the recipes and will work my way through them to find the one that I like the most.
Nancy