Old Irish Scalloped Potatoes

Old Irish Scalloped Potatoes

Sheila Dortch Stockdale

"A simple scalloped potato recipe passed down from my Irish ancestors, using ingredients you have on hand."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 316 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 120 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Arrange thinly sliced potatoes in a 9x13-inch baking dish.
  3. Layer butter slices on top of potatoes. Season with salt and black pepper.
  4. Pour half-and-half evenly over potato mixture.
  5. Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 17
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I added slightly less butter and left them in the oven for an hour. They needed a little time to "set-up", so I left them on the counter for about 15 minutes before serving. They were really goo...

Most helpful critical review

For us these were not tasty enough to justify the calories - they need finely diced or sliced onion for sure - maybe a paprika seasoning between the layers. As is these were nothing special to ...

Most helpful
Most positive
Least positive
Newest

I added slightly less butter and left them in the oven for an hour. They needed a little time to "set-up", so I left them on the counter for about 15 minutes before serving. They were really goo...

These really are old irish, my great grandmother used this recipe. As you say, what ever you have on hand! She made these for any big meal with the family, if she had extra cheese, extra ham scr...

For us these were not tasty enough to justify the calories - they need finely diced or sliced onion for sure - maybe a paprika seasoning between the layers. As is these were nothing special to ...

Good but I layered the potatoes with thin onion slices and grated cheddar cheese. I then combined melted butter, 1/2 & 1/2 and a small pour of sherry which I then poured over the layered potato...

Not all of my family likes scalloped potatoes, so I cut this recipe in half, and substituted 2% milk for the cream. In my covered casserole dish, the potatoes cooked through in about 30 minutes....

I made this recipe, and like other members, I made a few changes for our taste. I layered the potatoes with sliced butter, salt, pepper, onion powder, cooked chopped bacon, cheese, a mixture of...

Loved this recipe as is for a side dish! The second time I made it I added ham, chili powder, ginger, smoked paprika,cayenne pepper and made it into a main dish. Spectacular!!!!!

Bake time is GROSSLY understated. Needs 90 minutes....not 20! Add some salt Use shredded not sliced cheese. Add some rosemary for flavoring

No Irish in my family tree, but this is a recipe my Grams taught me. She also threw "whatever you have" into the mix. But we use buttermilk (left over from the churning, no one likes to drink i...

Other stories that may interest you