Tastiest Scalloped Potatoes

Thinly sliced potatoes nestle in a bath of cream, milk and butter, resulting in the tastiest scalloped potatoes on the planet.

Friends, meet the best scalloped potatoes on the planet. I’ve been making these for almost twenty years. They are easy to make and there are rarely leftovers. If there are, I wake up early to eat them for breakfast when no one’s looking.

They are that good.

I can’t take credit for them exactly. I found them in a cookbook years ago. I don’t have that book anymore. I don’t even remember what it was called. And I never wrote down the recipe.

I have it carved on my heart.

I just make it as I remember it, honestly. And that works for us.

These potatoes are rich, yes, full of cream and butter. And slicing potatoes is a chore, but if you can use the food processor, prep time will be a whiz. It’s totally worth it. I promise.

Totally.

Would you rather subscribe by RSS?
Read Newer Post
Read Older Post

Comments

  1. Interesting that you don’t cheese your potatoes. I’m not sure I’ve ever had scalloped that did not have cheese at least sprinkled across the top. Never mind that, though, I want to know what you did to that cauliflower on the right side of the plate. I’m not a big cauliflower eater, but the kid likes it and that looks scrumptious.

  2. In Australia we don’t have ‘half and half’ – what is it exactly? Do you have any ideas on a substitute?

  3. These are exactly how my mom makes them–with the addition of a couple cups of cheese!

  4. Oh my! I thought life got lost in the translation when I could not find a scalloped potatoes recipe that did not have cheese in it. When it had cheese, I’d known that to be Potatoes Au Gratin. I was looking for a stand-alone scalloped potato recipe. Thank you.

    I do scalloped potato with pork chops casserole my mother handed down, which relies on milk, flour and butter layered in. Sliced onions are layered in as well. It isn’t as creamy as this version should be, but then it is centered around the meat in the dish and simply tasty. Brown flour-dredged chops and when assembling the casserole in a 13 x 9 pan, butter is dotted in with flour and milk among the potato and onion slices that will thicken the milk and meat juices as it bakes. Its always been a family favorite.

  5. I only have one oven and our main dish will have to cook at 400. Do you think I can manage to bake this at a higher temperature? I can’t wait to try them! Love your site & thanks!

    • THAT is the tricky part. I can’t remember what I did last year to accommodate the ham and the potatoes at the same time. I just decided in the last hour that the ham will have to go in the crockpot tomorrow.

    • I’m not sure what your views are on microwave cooking? Electricity is ridiculously expensive here, so I often part-cook dishes that bake for long in my microwave, and then just bake for the last 5-10 minutes in the oven, or under the grill, to get some golden colour.
      Anyway, if you don’t mind microwaving, I always make my scalloped potatoes in the microwave, and they come out superbly, in a fraction of the time :)

Share Your Thoughts

*