This is the only way I have ever made scalloped potatoes.
It's from my 1955 Good Housekeeping Cookbook.

Sometimes when I layered the potatoes, if I had leftrover baked ham, I'm put some inbetween the layers.

Old Fashioned Scalloped Potatoes

4 c. thinly sliced, peeled potatoes
2/3 c. minced onion
2 T. flour
1 tsp. salt
1/8 tsp. pepper
2 T. butter
1 1/2 c. scalded milk
paprika

Begin by heating oven to 375ð. Arrange layer of potatoes in a greased 2 qt. casserole. Cover with some of the onions. Sprinkle with some of the combined flour, salt, and pepper. Dot with some of the butter.

Repeat layers until all the ingredients are used, ending with butter. Pour milk over all and sprinkle with paprika.

Bake, covered, 45 minutes. Uncover and bake another 15 minutes, or longer, until tender.

(If you want to make only half the recipe, use a 1 qt. cassarole.)

Glenda, thank you so very much. The recipe sounds absolutely perfect! You rescued me.

You are most welcome! Enjoy!

I love scalloped potatoes but always used the boxed ones. This recipe sounds delicious and easy and I am so excited to try it!

Glenda, that's the same recipe my mother taught me to make when I was young...and I still use it to this day. Very easy and so good!

A friend gave me this recipe, exactly. I make it adding cheese which makes them au gratin. So good!

I've always done mine much like Glenda's, but I don't put in the onion and I do add some grated cheddar in the layers. And I don't scald or measure the milk, I just pour it in from the carton until I can see it coming up in my casserole dish around the potatoes.;-)

It's always good. If I have some leftover ham I'll chunk that up into bite sized pieces and add that in the layers too, make a salad and call it dinner.

Can't beat that recipe or ones like it. I use the Joy of Cooking cookbook. I like to add a quick grate of nutmeg if I don't add ham or cheese. A layer of buttered dry bread crumbs is nice, too.

I make a roux with flour, butter and milk. Add enough milk to make a nice sauce.

Pour it over the thinly sliced potatoes and onions (I use a food processor). Add more milk so that you see it come up the sides of the dish. Not too much, or it will boil over :)

We love scalloped potatoes when the weather turns cool.

My grandmother kept her family alive by running a boarding house for boys in a university town during the Depression. She made scalloped potatoes in a frying pan -- par boiling the sliced potatoes in water, then pouring off the water before adding the milk, flour and seasoning, bringing it all to a near boil and simmering until done.

My mother used to make this. It was less 'starchy' due to draining the water off. If we had ham or cheese, it went into the mix -- reducing the need for salt. I can't remember when the onions went in, and I don't remember them being diced, just thinly sliced.

I forgot about the par-boiling of potatoes. I've done that (when I remember). They bake in much less time.

Jasdip, I make mine like you do....nice & creamy. Sometimes I add ham, sometimes I add smoked sausage; it's one of the few meals everyone in my family likes. :)

You are all amazing! Thank you so much!

holly, let us know the result of recipe you use!

Juellie, I agree. There are no dry pockets of flour among the potatoes.

Adding ham makes the scalloped potatoes.

Never experienced dry pockets of flour!

Scalloped potatoes are just dang good!

I make these - very easy!!

Easy Scalloped Potatoes
â 8 cups thinly sliced potatoes
â 1 cup thinly sliced onion
â 2 cans (10 oz each) cream of mushroom soup
â 1 cup milk
â 1/2 tsp salt

Layer potato and onion in a 3.5 L casserole dish.

Mix soup, milk, salt and pepper. Pour over top. Insert spoon here and there to allow some sauce to penetrate.

Bake, covered, in 375 oven for about 1 hour, 15 minutes or until tender. Remove cover during last 10 minutes. Serves 8 to 10.