I added about a cup of shredded sharp cheddar and mixed into the potatoes before baking. They turned out delicious.

OK Chefs! Scalloped Potatoes=NO CHEESE! Au Gratin Potatoes=CHEESE! This recipe requires no cheese whatsoever to make it "better"!

All the 'chefs' here talking about adding cheese to make it better. DUH... Cheese makes it Au Gratin... NOT SCALLOPED. As for the recipe... a true scalloped classic. Well done and very tasty!

My goodness people. Calm down and enjoy the potatoes! With cheese, without cheese... It's all good!

I agree with you Gilly - whatever floats your boat. Why are people so uptight? I never add cheese but what harm can it do? I also layer sliced either cooked or baked ham if I'm not making a separate baked ham. I layer the ham, potatoes, onions, sprinkle flour, S&P and dot each layer with butter -repeat. Pour warm milk over it and top with paprika for color. I have one of those slice-a-matics for slicing the potatoes thin and add the julienne gizmo to it for the onion so it distributes better than the sliced. It makes it so easy. It's wonderful cold weather comfort food. Note: I found if I bake it in a glass or Corningware dish instead of a metal pan, it's so much easier to clean up the baked-on stuff.

I agree w/Gilly and Ellie. Folks, this is a terrific cooking site... PLEAZZZE do not make it a gripe site.
Respect our differences - Try something new. Makes America great.
Thanks, Uncle Gar

Hallelujah! (well said) and btw Happy Easter everybody!!

Thank you for clarifying, that scalloped potatoes are without cheese, seems there is confusion between the two dishes, which has become rather common online. Glad to distinguish the difference. It does matter when your searching.

I thank you for letting me know the difference in scalloped and Au Gratin.

This recipe was excellent, I added one tablespoon of chicken bouillon to the milk and flour mixture. It added some spice to it.

Sliced potatoes and onions very thinly with mandolin slicer, used real butter, raw milk, and organic whole wheat flour. Added raw milk cheddar cheese after uncovering and baked until browned. Beautiful and delicious.

I bought a mandolin slicer a few months ago and make this very recipe AT LEAST twice a month. So quick & easy. I add cheddar cheese on top every once in a while. Haven't tried it with bread crumbs yet, just flour. Thanks for sharing!

This is one of the rare true scalloped potatoes recipes I've been able to find on the web. Once cheese is added, it is no longer 'scalloped potatoes'.

Awesome :)

Wow, I add all to my scallop potatoes -- cheese-onions-ham-flour-s&p and milk -- good eating--add what you want it's all up to you -- happy cooking to all!

Added cheese and chicken broth.....unbelievable!!

This works. Kick it up a notch. I make it a little hotter!

My grandmother's recipe called for corn. Adds color and you get all your food groups covered!

I have also added smoked salmon and precooked shredded kale to the recipe, layered in generously along with the onion. Makes a nice one-dish supper without compromising the glorious creamy stodginess of the spuds.

This recipe calls for much longer then the initial 30 minutes before uncovering to brown the top. It took almost two hours at 400°F before I removed the cover to brown the top and finish the baking. Great flavor and I will make this again.

5 stars!

Made it with the flour addition. Wasn't convinced about the method of assembling this dish, but followed it to the T and it turned out perfect. Potatoes were tender, didn't fall apart & it tasted amazing. Creaminess & seasoning were perfect! This recipe was too easy to taste this good.

This is the best scalloped potatoes from scratch that I've made. I made it a couple weeks ago & I'm thinking about it for tonight. Used a mandolin to slice peeled, red potatoes and the "flour" version. I've got stale bread for bread crumbs & will try this tonight. Update & comparison to follow.

Very good and quick... I put ham in it also.