I call these scalloped potatoes the kind of side that makes a table feel calm and happy. Thin slices rest in a warm cream sauce and the top turns golden in the oven. I learned the slow stir from my aunt who swore patience makes the sauce smooth. She was right and I still hear her laugh when the spoon clinks the pan. This is the plate I bring when friends ask for something that tastes like home. It is my best nod to old fashioned recipes and it never lets me down. I keep the steps simple so we can talk and sneak bites while it bakes. You get comfort food recipes without fuss and the whole house smells kind and rich. For search folks my main love here is scalloped potatoes and yes I tested a recipe scalloped potatoes note for note. I even lined up a best scalloped potatoes recipe next to it and took friendly notes. A cousin begged for a cheesy scalloped potatoes recipe so I tried that on the side pan too. We ate both and smiled. If you keep a binder you can tuck this next to your old fashioned cornbread recipe and call dinner done.
Table of Contents
- 1) Key Takeaways
- 2) Easy Old Fashioned Scalloped Potatoes Recipe
- 3) Ingredients for Old Fashioned Scalloped Potatoes
- 4) How to Make Old Fashioned Scalloped Potatoes
- 5) Tips for Making Old Fashioned Scalloped Potatoes
- 6) Making Old Fashioned Scalloped Potatoes Ahead of Time
- 7) Storing Leftover Scalloped Potatoes
- 8) Try these side dishes next
- 9) Old Fashioned Scalloped Potatoes
- 10) Nutrition
1) Key Takeaways
I write this as Nancy from Nancy Cooks at https://www.nancycooks.com. I keep things warm and clear. Scalloped potatoes bring soft layers and gentle cream. The method stays simple. The reward feels big.
You get a calm bake that feeds many. The sauce starts on the stove and finishes in the oven. The top turns golden and the center stays tender. The spoon glides through without force.
Plan for steady heat and a short rest. Thin slices give even bites. Salt lifts the flavor. A touch of onion and nutmeg rounds the taste. Friends ask for seconds and no one minds the wait.
2) Easy Old Fashioned Scalloped Potatoes Recipe
We start with love for scalloped potatoes and we end with clean plates. These scalloped potatoes sit in a creamy bath that hugs each slice. The name sounds humble and the taste feels rich without noise.
I learned this on quiet Sundays. A wide pan sits on low heat and I stir with a wooden spoon. The sauce thickens and turns glossy. I breathe slow and let the kitchen smell like home.
This dish matches roast chicken or a crisp salad. The steps fit weeknights and holidays. No tricks. Just thin potatoes, a light roux, and warm milk. Comfort lands on the table and everyone leans in.
3) Ingredients for Old Fashioned Scalloped Potatoes
Yukon Gold potatoes Thin slices cook even and hold shape. The texture stays silky and the flavor stays mild which lets the sauce shine in this classic potato gratin style bake.
Unsalted butter The base for the roux. It brings a soft richness that supports the sauce without crowding the potatoes.
Onion A small dice softens in the pan and adds gentle sweetness. It blends into the sauce and leaves a cozy note.
Garlic A brief cook keeps the flavor mellow. It lifts the cream and ties the layers together.
All purpose flour A light sprinkle thickens the sauce. The texture turns smooth and coats each slice without clumps.
Milk and half and half Warm liquid helps the roux relax. The result feels like creamy potato casserole with balance and body.
Kosher salt and black pepper Clean seasoning that lets the potatoes speak. A little goes a long way when heat reduces the sauce.
Nutmeg and thyme A pinch of nutmeg brings warmth. Fresh thyme adds a green note that brightens each bite.
4) How to Make Old Fashioned Scalloped Potatoes
Step one Heat the oven to a steady moderate setting. Grease a baking dish. Rinse the sliced potatoes and pat dry so the sauce clings well.
Step two Melt butter in a saucepan and soften the onion. Stir in garlic for a brief moment. Sprinkle flour and whisk until smooth.
Step three Pour in warm milk and half and half in small streams. Whisk until the sauce looks glossy and thick. Season with salt pepper and a small pinch of nutmeg.
Step four Layer half the potatoes in the dish. Spoon over half the sauce. Add the rest of the potatoes and cover with the remaining sauce for a layered potato bake effect.
Step five Cover the dish and bake until tender. Uncover and let the top brown. Rest the pan for a short time so the sauce sets and slices stay neat.
5) Tips for Making Old Fashioned Scalloped Potatoes
Use a sharp knife or a mandoline for thin even slices. Even thickness keeps timing simple and texture smooth from edge to center.
Warm the milk before it meets the roux. The sauce comes together fast and stays lump free. A calm whisk beats a fast stir every time.
Salt with care and taste as you go. A small pinch of thyme and a dust of nutmeg add depth. For a richer turn add a light shower of cheddar near the end.
6) Making Old Fashioned Scalloped Potatoes Ahead of Time
I often bake this in the morning. The pan cools on a rack. Later I warm it covered until steam rises again. The texture stays tender and the top stays lightly crisp.
For short holds keep the unbaked dish in the fridge. Wrap it well. Bring it toward room temp before baking so the layers cook even and the sauce does not split.
If you like a cheesy scalloped potatoes recipe feel free to finish with a gentle sprinkle near the end of reheating. The surface turns golden and the edges sizzle in a soft way.
7) Storing Leftover Scalloped Potatoes
Store slices in a sealed container. The dish keeps well for a few days. Reheat in a warm oven so the top perks up and the center turns creamy again.
I save small squares for quick lunches. A green salad on the side brings crunch. The flavor stays round and the sauce keeps its body.
For the freezer wrap portions tight. Thaw in the fridge and warm slow. The comfort holds and the kitchen smells welcoming.
8) Try these side dishes next
9) Old Fashioned Scalloped Potatoes
Old Fashioned Scalloped Potatoes
Ingredients
- 3 lb Yukon Gold potatoes thinly sliced
- 4 tbsp unsalted butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 2 cups half and half warmed
- 1 1/2 cups whole milk warmed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp grated nutmeg
- 1 tbsp fresh thyme leaves optional
- 2 tbsp chopped fresh parsley optional
- Butter for greasing baking dish
Instructions
- Heat oven to 375°F 190°C. Grease a 9×13 inch baking dish with butter.
- Rinse sliced potatoes in cold water then pat dry to remove excess starch.
- Melt butter in a saucepan over medium heat. Add onion and cook until soft about 5 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour and whisk for 1 minute to form a roux.
- Slowly whisk in warm half and half and milk. Add salt pepper and nutmeg. Simmer and whisk until thick and smooth 3 to 5 minutes. Off heat stir in thyme if using.
- Layer half the potatoes in the dish. Pour over half the sauce.
- Add the remaining potatoes and cover with the rest of the sauce. Tap the dish to settle.
- Cover with foil and bake 45 minutes. Uncover and bake 25 to 35 minutes more until tender and lightly browned.
- Rest 15 minutes so the sauce sets. Sprinkle parsley and serve.
10) Nutrition
Serving size fits a neat square. Calories sit in a moderate range. Protein shows a gentle bump from milk. Carbs come from potatoes. Fat comes from butter and dairy. Sodium stays balanced when you season with a light hand.
I track meals in plain terms. A hearty plate leaves you full and calm. A smaller square rides well next to roast chicken or bright greens.
This remains comfort food recipes at heart and it works for busy weeks. The plate cools and still tastes kind. That steady goodness keeps me making it again.
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