make a white sauce; butter, flour and milk. add salt, pepper (I use white pepper) and a little garlic powder to taste. Cook till it thickens.
Pour it over your sliced potatoes and onions (if you like them). Bake for approx. 1 1/2 hrs at 375 stirring occasionally.
I always use the white sauce method versus sprinkling flour on the potatoes. Makes them creamy, never clumpy!

Thanks juellie. I would like more detail, and one with cheese.
I like blow by blow recipes. I'm not one to improvise.

The way I make mine is pretty simple....I use, slices of potatoes, onions, cheese, mushroom soup and milk, salt and pepper to taste.......I layer as I go and then top it with the soup and enough milk to cover....Bake until potatoes are soft....

:o) Here you go!

â¢Posted by glenda_al (My Page) on
Thu, Aug 29, 13 at 19:31

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.)

I make mine much like Glenda, omitting the onion. I add grated cheese between layers too when assembling it. Milk isn't measured, I just pour in until I can see it along the sides of the baking dish. I test with a butter knife, when the potatoes are tender all the way through, it's done.

I've done the Martha Stewart version and its fine - I just don't take the extra steps when making it for 'regular food' - it's not that much better ;). You can assemble the day before and since the potatoes are partially cooked they don't darken. Just get it ready to bake, refrigerate, and take out of the refrigerator about an hour before you plan to put it in the oven. Note the cooking temp, it can go in with the turkey still roasting....

Martha Stewart version:
3 pounds Yukon gold potatoes, peeled and sliced paper thin
2 1/2 cups milk
1 cup heavy cream
1 clove garlic, peeled
3 tablespoons unsalted butter, softened
5 ounces Gruyere cheese, shredded
salt and freshly ground black pepper

1.Preheat oven to 325 degrees. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

2.Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.

3.Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.

4.Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Thanks Glenda and Morz!

Gruyere cheese is essential, look for recipes that include it. The nuttiness it gives, especially the part on top that browns, gives a punch to the flavor that is characteristic of the dish.

You can also par-boil the sliced potatoes, and layer in the dish with the flour, butter and milk roux. This speeds up the baking time considerably.

Thanks again, I'm glad I checked back. Snidely, I ask my DD is she'd like gruyere instead of cheddar.

You'll need to use a recipe without flour, of course, though there are gluten-free flours and flour substitutes. Since she's the one to ask for this dish, I guess she's a no meat person, but will eat dairy foods of all kinds.

I've never seen scalloped potato recipe using cheddar. If you can't find gruyere in your location, a decent Jarlesburg or Swiss would be nice substitutions.

I've never seen scalloped potatoes with bacon either - though I guess that could be a riff on the basic recipe.

There's no need for flour in a recipe. The potato starch together with the heated butter and cream will thicken it up just fine.

If you have Trader Joes in your area, it's a great source for real Gruyere cheese. The TJs in my area sell a couple of kinds from Switzerland and they're both excellent and very modestly priced.

Just make sure you don't make it a day ahead of time unless you par-boil the potatoes. Otherwise the potatoes will turn black and you'll have a very ugly dish.

Thanks for all the advise.
Yes Snidely I love trader Joe's and will get the cheese there. Thanks Georgy, that's good to know.

Here's what a not-so-good cook I am-I never knew you're supposed to add flour. All I do is the potatoes, chopped onion, chunks of butter, milk, S&P, and don't shudder-a few good shakes of the green can Parmesan. I always thought the milk would be thicker if you cooked the casserole longer. But the potatoes are perfect so down the hatch they go. Sheesh.

Deeby, if you read all of the suggested recipes here, you'll see that flour isn't necessary. Your version sounds fine. :-)

Thanks ! Even the green can? : )

Absolutely! Why not?

I think the easiest is a package of store bought ones that you only have to add the water to. I think some of them are better than made from scratch. I don't like the ones made with mushroom soup.

Rhizo, : )