Scalloped Potatoes II
Featured in Allrecipes Magazine

Scalloped Potatoes II


"Potatoes layered with butter, milk and seasonings."

Ingredients 2 h 30 m {{adjustedServings}} servings 313 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Roast Potatoes

Quick, flavorful roasted red potatoes.

Potato Pancakes I

See how to make simple, traditional potato pancakes.

Rate recipe

Your rating


Reviews 360

  1. 451 Ratings


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

Melyssa Evans

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!!!


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.....