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Scalloped Potatoes II


"Potatoes layered with butter, milk and seasonings."
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2 h 30 m servings 313 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 442
  1. 549 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 ...

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 ...

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" potatoe...

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 ...

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...

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...

Good old, basic recipe that works well and is very good! I blended 1/2 the milk with all of the flour, poured it over the layers of potatoes and then poured the rest of the milk over the whole ...

E U R E K A ! ! ! I agree with another reader, this is so much like the "Original Scalloped Potatoes" I enjoyed as a child. All other recipes have cheeses in them making them an Au-Gratin Pota...