Sometimes we all crave food from our childhoods that our grandmothers and mothers used to make. Well, it doesn’t get a whole lot more old school than these Old Fashioned Scalloped Potatoes. A classic family favourite that’s great for any season.
Making a comeback today because this recipe was in serious need of a makeover. It first appeared on the blog back in 2016 and this was what I wrote…
“When you grow up in a cold climate, like Newfoundland, you tend to eat a lot of warming food. In my opinion, there is nothing that says warming comfort food like potatoes. I have always loved potatoes, every kind imaginable and cooked in just about any way you can think of. This is a very basic scalloped potato recipe, but you can easily add anything else you like. Mushrooms go well in this dish as well as leeks, cheese, and many other things. Oh, bacon! Yes, bacon would even be a great addition. If you have them plain or dress them up, I promise they will help warm you up and have you coming back for seconds.”Julia’s Cuisine, January 2016
And those words all still hold true for today. I would add that I’ve always loved scalloped potatoes growing up and although this isn’t our family recipe it’s a damn delicious one. And it’s a great comfort food like my Hearty Vegetable Hash or the Potato & Spinach Gratin.
Let’s take a look at the step-by-step of how to make them. Or you can just jump straight to the recipe below.Jump to Recipe
First things first, I don’t use cheese in my scalloped potatoes. I really don’t think they need it, as they are creamy enough on their own by making the roux sauce. So, let’s take a look.
Time to get cooking
Always start by preheating the oven to make sure it’s nice and hot when your dish is ready. Preheat to 350 degrees F.
Here’s where I made the first change, I cook the onions before adding them to the scalloped potatoes. It adds a touch of a caramelized falvour that’s delicious.
Slice the onions thin. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion cook for about 8 minutes. Until soft and slightly golden. Remove from heat.
get the potatoes ready
My personal opinion is that the potatoes need be thin, like really thin. This is how you get soft and creamy potatoes in the end dish. So, try to cut them as thin as you can like seen here. I would get I get 5 to 6 slices to an inch. If you find it tricky slicing with a knife, you could use a mandolin if you have one.
Rinse them in cold water and let them drain.
Make the Roux Sauce
Don’t know what a roux sauce is? A super simple basic sauce that’s used as a basis for so many delicious dishes. I probably make this sauce at least once a week. A staple.
In this roux sauce, I’m adding garlic. It’s not traditional but I find it gives a nice flavour to the sauce for this dish.
Melt the butter and add the garlic. Stir for a minute and add all the flour at once.
Whisk quickly to make sure you don’t end up with any lumps. Cook it over a medium heat, stirring constantly for about 2 minutes.
Gradually start adding the milk, whisking as you go. This is important to achieve a nice smooth thick sauce at the end. So add milk in about 1/2 cup increments and whisk until it starts to thicken then add another 1/2 cup. Do this until you have used all the milk and the sauce is thickened. The process takes about 8 minutes. Immediately remove the sauce from the heat.
time to put together our old fashioned scalloped potatoes
Get all our stuff in one place and your casserole dish. You can use a square, round, oval or rectangle dish. It’s all the same and it really doesn’t matter. About 8 inches in diameter is good, but it’s not essential. I used a rectangular dish this time around an it was about 6 x 9 inches. It worked perfect.
Oh, remember to stir the seasoning into the sauce like you see here. Now we’re all set to go.
Layer it up
I got three layers in this dish. You may get more if you dish is smaller and higher. Start with a layer of potatoes and then a few onions. Continue till you have reached the top.
pour over the sauce
Once you have finished the layers, pour over that sauce. Do it nice and gently so it doesn’t spill. Careful to make sure you have coated the entire dish.
Next, cover it with foil and bake in your preheated 350 degrees F oven for one hour. After an hour, remove the foil and bake for a further 20 – 30 minutes and is golden on the top.
fresh from the oven
I can’t tell you how great this dish is, so you’re going to have to make it and see for yourself. My whole family loves this dish and it goes great with so many things. I’m not going to lie, I can easily eat it on it’s own as a main course it’s that good.
So, if you’re looking for a delicious from scratch scalloped potato recipe, make this one.
It’s even great leftover. And I would say for best results, let it sit for about 10 minutes before serving.
And if you love this recipe, you need to check out the Perfect Roast Potatoes!
What can i serve with my old fashioned scalloped potatoes
Lots of things is the answer! But here’s a few suggestions to set you on the right path. The only thing I would say is avoid serving the scalloped potatoes with any kind of creamy dish as the are creamy enough on their own. You’re looking for something little more fresher and simple. Let’s take a look a few of my suggestions.
- Caramelized Onion and Stove Top Pork
- Fresh Thyme & Lemon Stuffed Chicken
- Baked Parmesan Crusted Chicken
- Pan Fried Hake
- Maple Glazed Chicken
- Zesty Pan Seared Salmon
I hope the recipe helps ward off the Monday blues. If not making it, just looking at it and reading about it. I know these are sure strange times for us all. On a uplifting note, we found out just a few days ago that we possibly be able to leave our homes for walks on the 2nd of May…whoohoo! As an avid walker, walking is probably what I missed the most during these past million weeks. Okay, reality this is week seven but it sure feels like an eternity. So a walking we will go.
And can I just say, how much we need it! Not only for our physical state of being but so save ourselves from going cookoo. I’m sure you’re all with me on that one.
So for now, I keep on keeping on. Cooking, baking, eating, some drinking (stating the obvious..ha), and even a little exercise to balance it all out.
I’ll see you all in a few days with a simple dessert that I think will be a big hit!
Happy cooking and stay sane.
Get the recipe!
Old Fashioned Scalloped Potatoes
- 6 potatoes large, peeled and cut into thin slices
- 1 onion medium,halved and thinly sliced
- 1 tbsp olive oil
- 1/4 Cup butter
- 1/4 Cup flour
- 2 Garlic cloves crushed
- 2 1/2 cups milk
- 1 Teaspoon dried oregano
- Salt and pepper to season
- Small bunch of fresh chopped parsley
- Small bunch of fresh chopped chives for garnish
- Grease a deep sided 8 inch square baking dish or equivalent size. Preheat oven to 350 degrees F.
- In a medium sauce pan set over meidium heat, add the olive oil and heat for a minute. Add the onions and give a good stir. Cook for about 5 – 8 minute until soft and light golden. Remove from heat and set asdie.
- In a medium sauce pan set over high heat melt the butter. Add the garlic once the butter has melted and is sizzling. Give a good stir and add all the flour at once. Quickly whisk for about a minute until it forms a paste. Gradually start pouring in the milk, about 1/2 cup/60 ml at a time. Continue to whisk and add milk as you go. This process will take anywhere between 5-8 minutes. You are looking for a smooth thick sauce. Once the sauce has reached the desired texture, remove from heat season with salt and pepper, oregano and add chopped parsley. Set aside.
- Add about a 1/3 of your potatoes to your baking dish and top with about 1/2 of the onions. Repeat two more layers of potatoes and onions. Evenly pour over the sauce. Cover and bake for about 1 hour. Remove from oven after an hour, remove cover and return to oven to continue baking for another 1/2 hour or so. When done the potatoes should be golden on the top and tender inside. Leave for about 5 – 10 minutes to cool before serving.
Donna Fox says
Could I prepare in advance up to the last 30 minutes (uncovered)? I try to make as many of my sides in advance as possible. I am thinking I would refrigerate the dish, and then pop it into the oven for the final bake.
Julia Pinney says
Yes, you could make ahead and refridgerate up to the last stage. You may need to add a little extra time though as it will be going in the oven cold. Hope this helps.😊