Old-Time Scalloped Potatoes

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Old-Time Scalloped Potatoes – Not only is this recipe easy to make, but it goes with almost anything, from a weeknight roast chicken to a Sunday roast beef. 

Old-Time Scalloped Potatoes
Old-Time Scalloped Potatoes

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Serves 4
Old-Time Scalloped Potatoes - Hearty meals often feature these stick to the ribs potatoes, which are baked in a creamy sauce and topped with gooey cheese. Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic scalloped potatoes recipe. This recipe tasted like the Scalloped Potatoes my mom made when I was a kid. I made the recipe as is, found it easy to make. Will be making this again.

The term “to scallop” dates back to the 1400's and refers to layering a thinly sliced main ingredient (often a vegetable) with cream or a creamy sauce and baking until tender.

Try these scrumptious, cheesy potatoes with New York Strip Steak, Diamond Burgers or Bourbon’d Filet Mignon.

Add a side salad for a complete meal. Here are some excellent Quick Side Salad Recipes, browse Marta Stewart's assortment of side salads featuring seasonal vegetables, as well as year-round favorites such as coleslaw and potato salad.

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Prep Time
20 min
Cook Time
42 min
Total Time
1 hr 2 min
Prep Time
20 min
Cook Time
42 min
Total Time
1 hr 2 min
Ingredients
  1. 4 medium-size potatoes (about 1 1⁄3 pounds), peeled and thinly sliced
  2. 1 medium-size yellow onion, chopped
  3. 1⁄4 cup water
  4. 1⁄4 teaspoon each salt and black pepper
  5. 1⁄4 teaspoon celery seeds (optional)
  6. 11⁄2 cups low-fat milk
  7. 3 tablespoons all-purpose flour
  8. 2 tablespoons minced parsley
  9. 1⁄2 cup shredded reduced-fat Cheddar cheese
Instructions
  1. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
  2. Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
  3. Place half of the potatoes in a lightly greased 1 1⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.
Notes
  1. Let them rest When the potatoes are removed from the oven, give them 5 to 10 minutes to cool and reabsorb the cream mixture before serving. This results in creamy—not soupy—scalloped potatoes dish.
Adapted from Reader's Digest
Adapted from Reader's Digest
Going My Wayz https://www.goingmywayz.com/

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