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| SCALLOPED POTATOES | |
 6 thinly sliced raw potatoes 1 onion, thinly sliced 3 tablespoons butter 3/4 cup fine bread crumbs or 2 1/2 tbsp. flour 1 tsp. salt 1 1/2 cups hot milk Preheat oven to 400°F. Arrange alternate layers of potatoes and onions in a buttered casserole dish. Over each layer, sprinkle bread crumbs or flour. Add salt to milk and pour over all. Top with remaining bread crumbs and dot with butter. Cover and bake in a preheated oven for 30 minutes, then uncover and bake until browned on top and until potatoes are tender. | |
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recipe reviews #188763
Diane (New York) says:
Delicious... Thanks for posting!
#185819
Douglas McNutt (Nova Scotia) says:
I have read various recipes on here and they are fine if you want a truly bland potato scallop. I have a recipe that will make you throw away all these and keep only mine. I will add it someday and believe me once you make it and serve to your family and friends they will totally love its smooth tasty scallop. But until I post it keeping making one of these versions.
#184356
Fran (Florida) says:
This is exactly the same way my Mother made our scalloped potatoes many years ago. I love it and we never added cheese... we added ham at Easter time. Thank you for sharing this wonderful recipe!
#184238
Chrissy (Missouri) says:
I added crumbled bacon to make it better, but the sliced ham idea sounds even better still.
#182193
Mary Jane Burdick (Florida) says:
Very good and quick... I put ham in it also.
#179406
Nancy (New Mexico) says:
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.
#178957
Nancy (New Mexico) says:
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.
#176477
Anthony (Virginia) says:
5 stars!
#175189
Elaine Copeland (Washington) says:
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.
#161737
Westomoon (Washington) says:
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.
#159885
Donna (Nova Scotia) says:
My grandmother's recipe called for corn. Adds color and you get all your food groups covered!
#154023
Rae (British Columbia) says:
This works. Kick it up a notch. I make it a little hotter!
#151803
Mickey Metcalf (Idaho) says:
Added cheese and chicken broth.....unbelievable!!
#150364
Velma Myers (Ohio) says:
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!
#130396
Darina (Saskatchewan) says:
Awesome :)
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