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Mom's Scalloped Potatoes

Mom's Scalloped Potatoes


"This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!"
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1 h 15 m servings 396 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 171 mg
  • 7%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  4. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.


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

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Read all reviews 119
  1. 148 Ratings

Most helpful positive review

I can't believe it! This is my Dad's scalloped potatoes recipe. He died when I was 11, (I'm 58 now) but one of my fondest memories as a little girl was sitting at our kitchen table together an...

Most helpful critical review

Made it. The onions over powered it and it seemed a little too runny. Otherwise tasted ok.

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Least positive

I can't believe it! This is my Dad's scalloped potatoes recipe. He died when I was 11, (I'm 58 now) but one of my fondest memories as a little girl was sitting at our kitchen table together an...

I make a roux (using the butter and flour), add it to the warmed milk, and season the cream sauce with the salt and pepper. I layer the potatoes and onions to the nearly the top, slowly add the...

I make scalloped potatoes almost like this every time....however I chop the onions and add some Parmesan - layer like this....potatoes, onions, S&P, sm. chunks of butter, 1.5 Tbsp. flour, 1 Tbsp...

janebp, this is my idea of scalloped potatoes. Other recipes call for so much cheese they become au gratin. This to me is a true scallop potato recipe. Very good!

I used to sprinkle the four on each layer but now I put couple spoons of butter or margarine in a pot and add about 3 tablespoons of flour and melt together,then pour a little milk at a time to ...

Oh my Gosh - this recipe is the way scalloped potatoes should taste. I made it for our New Year's Eve dinner with meatloaf and it was Wonderful! Thanks!!

The key words in the recipe above is "as needed"--and a bit less always worked for my grandmother, my mother, myself and probably my kids who are also great cooks. A roux works for me too, wit...

This is my mom's recipe too..she used to cover the dish with foil to speed up the cooking a little then take the foil off to allow browning.

I cooked for 70 minutes, and it still had quite a bit of milk that needed to cook down. Since the potatoes already were cooked, and I didn't want it getting too brown, I just spooned off some o...

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