Scalloped Potatoes II Recipe - Allrecipes.com
Scalloped Potatoes II Recipe
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Scalloped Potatoes II
See how to make creamy, incredibly tender scalloped potatoes. See more
  • READY IN hrs

Scalloped Potatoes II

Recipe by  

"Potatoes layered with butter, milk and seasonings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  2. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
  3. Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2007

10 stars. This is awesome with some minor adjustments. My entire picky family loved these. For serving of four: I used 5-6 small white potatoes (sliced thin) 1 small onion (diced), 5T flour, 5T butter, 2 and 1/4 c milk, 1/2t pepper, 1/2t dry mustard, 1t each of garlic powder, onion powder, paprika and salt, pinch of cayenne pepper and 1/4 c parm cheese. OK grease 2 quart casserole dish, preheat over 425, make roux in saucepan: melt butter then whisk flour cook one minute until it resembles wet sand, add rest and cook until slight thick. put one layer potatoes, one layer onions, one layer sauce and continue once again. Top off with paprika and parm cheese, cook 425 5 minutes then 375 for 50 minutes. Awesome and actually very easy. Must try will not be sorry

 
Most Helpful Critical Review
Aug 29, 2002

Nice and creamy! Good, perhaps a few more spices (pepper, garlic) would be nice to add some additional flavor.

 
Mar 23, 2008

like most others have stated, this recipe as it is given is very bland but there are many remedies as suggested by others that make it fab-o!! i will do my best to summarize them all so others behind me don't have to sift through hundreds of reviews... 1.) boil the potatoes for 5 mins beforehand to reduce the cooking time in half 2.) make a roux of the sauce rather than pouring ingredients directly on top. roux is made by mixing flour, butter and milk into sauce pan on medium heat. then add seasonings as you like. 3.) use seasonings to make this recipe really pop. i used 2 cloves garlic, 1/4 tsp black pepper, 1/4 tsp celery salt, 1 tbsp chopped onions, a pinch of thyme, a pinch of rosemary, 2 pinches of parsley, 2 pinches of oregano. then at the very last second when the roux was simmering nicely, i added 1/4 cup of shaved parmesan cheese. 4.) once you drain the potatoes, place one layer in the bottom of a 9x13 glass casserole dish, then drizzle 1/3 of the sauce on top. repeat for 2 more layers. 5.) cook covered at 425 degF until the sauce boils and then remov cover and cook at 350 degF for 30 mins. 6.) to get the top of the potatoes browned, you may need to broil them for 5 additional minutes (depending on your oven's cooking capabilities). 7.) voila - enjoy!!!

 
Oct 05, 2006

These are just like the ones my MIL used to make! Ok, if you're looking for a fancy-type dish, then don't bother with it - and yes, there is no cheese, etc., so they are not "au gratin" potatoes. These are just plain old down-home scalloped potatoes like granny used to make. These go excellently with pork roast, pork chops, or pork tenderloin. The only thing I did differently was to add pepper - I think that maybe the submitter forgot pepper in the ingredient list since she described it with "seasonings" (plural). Also, maybe my oven is fast (convection), but 45 minutes was plenty (even maybe a bit too long) for cooking time. Anyway, it's very simple and ingredients are all something I usually have on hand! Thanks for sharing.....

 
Nov 17, 2010

Wonderful and simple recipe! I will always use this one for my family. Great to put together ahead of time and pop into the oven. For those of you who added this, that and the other...why? It's supposed to taste like potatoes! For those of you who said make a rouge...why? It's supposed to be a simple recipe, who wants another unnecessary step *and* another dirty pan to wash! Sounds like you folks need to submit your own recipe, because you are totally changing what this recipe is all about...ease, simplicity, & down-home flavor :o)

 
Jan 02, 2006

Turned out pretty well. I made a few basic changes. First, I made a roux out of the flour/butter, added the milk and let it thicken to avoid the lumps. I also added about 1 tsp of salt, 1/4 tsp pepper, a sprinking of garlic salt, and 1/4-1/2 cup parmesan cheese. I spread this sauce over each layer of potatoes and cooked as directed. They did require more time to cook than indicated and it didn't say whether to cook covered or uncovered. I did covered but then had to turn the broiler on for a bit to brown the tops.

 
Dec 25, 2003

I normally make this dish with the traditional cheddar cheese sauce, but decided that I wanted something a little different. I was a little concerned over differing reviews. The "bland" part can always be rectified but the flour issues kind of worried me. I was happy to see JEPPER'S review because I thought the "roux" idea was a good one. I made my roux in a sauce pan, added my milk along with black pepper, onion and garlic powder, parm cheese and some cayenne for a little zippity-do-dah. I placed my first layer of potatoes in the dish and poured some of the sauce on top, in addition to more parm cheese. I repeated this and ended with another sprinkling of parm and paprika. Very, very delicious Nancy!

 
Oct 02, 2003

These potatoes were excellent! I had never made scalloped potatoes before, since my family doesn't usually like them. Even my picky four year old liked them! Next time I make these ( and there WILL be a next time!) I will try sifting the flour over the potato layers -- there weren't many lumps, but I think they could be avoided all together by using the sifter instead of sprinkling the flour with a spoon. Thanks for the great recipe!!

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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