Old Fashioned Scalloped Potatoes Recipe

Scalloped potatoes are one of those timeless recipes that turn everyday ingredients into something wonderfully cozy. Thin slices of potato, a buttery onion sauce, milk, and a little seasoning come together to create a dish that feels special without being complicated.

This old-fashioned scalloped potatoes recipe was inspired by classic spiral-bound cookbooks from the 1950s and 1960s. It uses simple pantry and refrigerator staples, yet the result is tender, melt-in-your-mouth potatoes coated in a creamy homemade sauce.

This is the kind of side dish that belongs on a family table. It pairs beautifully with ham, which makes it especially fitting for Easter, but it is just as good with turkey, roast chicken, or beef roast. Serve it whenever you want a classic potato casserole that tastes comforting and familiar.

How to Make Old Fashioned Scalloped Potatoes

1. Preheat the oven to 350°F and grease a 13×9-inch baking dish.
2. Peel the potatoes and slice them as thinly as possible, about ⅛ inch or thinner. Arrange them in the prepared baking dish.
3. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes.
4. Sprinkle the flour over the onions and stir well. Cook for 1 minute to create the base of the sauce.
5. Whisk in the milk, salt, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 3–4 minutes.
6. Pour the creamy milk sauce evenly over the potatoes.
7. Cover the dish and bake for 60 minutes. Uncover and continue baking for another 30 minutes, or until the potatoes are tender.

• 6 medium potatoes about 2½ lbs
• 2 tablespoons butter
• ½ small yellow onion finely chopped
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1½ teaspoons salt
• ½ teaspoon black pepper

• Preheat the oven to 350°F. Grease a 13×9-inch baking dish.
• Peel the potatoes and slice them into ⅛-inch slices, or thinner if possible. Place the sliced potatoes in the prepared baking dish.
• Place the butter in a large skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes.
• Sprinkle the flour over the onion mixture, stir, and cook for 1 minute.
• Whisk in the milk, salt, and pepper. Bring to a simmer and cook until thickened, about 3–4 minutes.
• Pour the milk mixture over the potatoes. Cover the dish and bake for 60 minutes.
• Uncover and bake for an additional 30 minutes, or until the potatoes are tender.

To add cheese: Use cheddar, gruyere, or parmesan. For cheddar or gruyere, layer 1 cup between the potatoes and add 1 cup on top. For parmesan, use 1 cup total and divide it between the layers and the top.

To add herbs: Whisk 2 teaspoons of chopped fresh thyme or 2 teaspoons of chopped fresh rosemary into the milk sauce.

To add ham: Add 1–2 cups of chopped ham with the potatoes as you layer them in the dish. Leftover ham or ham steaks both work well.

Make ahead: Bake the dish covered for 60 minutes, then let it cool and refrigerate. When ready to serve, bake for 30–40 minutes, or until tender and warmed through. This can be done 1–2 days in advance.

Leftovers: Store leftovers in the refrigerator for 4–5 days. Reheat in the microwave or in the oven.