Scalloped Potatoes

It’s been a very busy week so I have a lot to blog about. I will post it all in segments.

Firstly, I made scalloped potatoes for dinner one day. It turned out rather well. I have two recipes that I use for scalloped potatoes and this one does not use cheese although it does use whole milk. It’s one of my favorites although sometimes it comes out too fluid. So, you may need to add a wee bit more flour than I do.

(Excuse the picture as my family had already “bitten” into the casserole dish before I was able to take the picture.)

Scalloped Potatoes

3 lbs white potatoes, peeled and sliced 1/4 inch thick
1 small onion, thinly sliced
2-3 cloves garlic, minced (adjust to taste)
3 tbsp all purpose flour
1.5 tsp salt
3 cups whole milk
2 tbsp finely chopped fresh parsley
3 tbsp butter or margarine, cut into small pieces


Preheat oven to 350 degrees F. Spray a 9×13″ baking dish with Pam or other cooking spray.
In a small bowl, stir together the garlic, flour & salt.
Arrange 1/2 of the sliced potatoes in the bottom of the baking dish.
Top with 1/2 the onion
Sprinkle 1/2 the flour mixture over the onion/potatoes & dot with 1 tbsp butter/margarine
Layer the remaining potatoes, onions and flour mixture over the top
Dot with 1 tbsp butter/margarine
Pour the milk over all
Butter one side of a piece of aluminum foil large enough to cover the baking dish with the last 1 tbsp of butter & place it buttered side down over the baking dish. Seal.
Place covered dish on a baking sheet & put in middle of the oven.
Bake 50 minutes
Remove foil
Continue baking approximately 45 more minutes or until top is golden brown.
When done, sprinkle with finely chopped parsley.
Special thanks to my friend Yoko for sharing this recipe with me.

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