Creamy Scalloped Potatoes (So Easy!)

Posted on
With this recipe, and by following the easy directions below, this has a white sauce that does not separate during baking…
I found this recipe in a magazine or paper(?) and have used it for over 35  years– I’ve made it with 2½ lbs. potatoes, and have also 4X’d it and used 10 lbs.  Turns out the same every time, and it is so easy and economical.  The basics are potatoes, butter, flour, milk– simple, huh!  (Additions are optional.)


Combine 3 tablespoons melted butter and 3 tablespoons flour in a heavy medium saucepan over medium heat.  Stir constantly.  After it heats and bubbles for just a little while, grab a whisk and now slowly add 2 ½ milk (while some cooks might like to ‘fatten this up’ by using cream here, I have found that it also works with 1% milk).  Blend well with the whisk until all is very smooooooth.  Now, abandon the whisk and stir constantly with a stiff kind of spatula or flat-edged non-stick kind of  ‘pancake turner’,  scraping all areas of the bottom to make sure that nothing is sticking or scorching. Bring to a boil and continue cooking until it has boiled for at least two minutes in order for the flour to ‘cook’.  Add 1 ½ teaspoons salt, 1/4 teaspoon black pepper, and stir.  Set aside.

*This white sauce is very ‘basic’ and can be used with whatever other kind of  food that might be baked/cooked like this.  Another use— if you add just 1 additional tablespoon of butter and 1 additional tablespoon of flour to the same amount of milk, you have a great White Milk Gravy to pour over biscuits, chicken fried steak, or green/yellow beans, etc. (Again, stirring constantly over medium heat, be sure to let the hot sauce mixture bubble/boil for a minimum of two minutes, to ‘cook the flour’.)

Wash, peel and thinly slice (or grate)  2 ½ pound of potatoes.   (Another option would be to use a 2 lb. bag of thawed hash browns if you need to save time.)

Combine the cooked white sauce and the grated potatoes by first putting a little bit of sauce into a sprayed/greased 3-quart casserole dish, then layering potato, sauce, potato,  sauce– and cover.  Bake at 350-degrees, covered for 1 hour.  Using a fork, check for doneness after an hour. At this point, I usually remove cover, turn panggangan down to 325-degrees and bake for another 30 minutes.  (Total cooking time depends on the amount and depth of the potatoes, AND the size of the container you use– pan, dish, roaster, etc.)

OPTIONAL:  To this recipe, you could add minced onion, chopped ham, or ???   For what I made today (in these photos), I added some bits of ham, and a couple slices of a small red onion.

Some cooks might like to add a can of cream of celery soup (but, I don’t like the MSG and high sodium that’s in it) along with a couple of extra potatoes, snipped green onions, minced celery, and also top with cheese for the last 15 minutes of baking, etc., but I think this recipe can carry itself even without those additions.  At certain times, when I’ve wanted an even CREAMIER scalloped potato dish, I have 1½’d  the recipe for the white sauce and left the amount of potatoes the same.  Experiment and have fun with this recipe.  I have.

Additional note:  Although I have never made it yet, another scalloped potatoes recipe that looks so good, so great (while possibly being more expensive, fattening and time consuming to make) comes from someone whose food blogging I really, really enjoy.  It’s Pennsylvania’s Browneyed Baker and her recipe for this can be found at .  She writes that this was one of her 10 most popular blogging recipes in 2011.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *