1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (254g) Recipe makes 10 servings
Calories 227
Calories from Fat 59		(26%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 66mg		2%
Potassium 767mg		21%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 4.0g	16%
	Sugars 3.1g
Protein 5.7g		11%
detailed view... how is this calculated?

Southern Scalloped Potatoes

Recipe #60160 | 50 min | 25 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: Stella Mae
Apr 18, 2003

This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.

SERVES 10 (change servings and units)

Ingredients

4-5 large idaho potatoes, peeled
3 large onions, sliced
4 tablespoons butter
1/2 cup flour
2 cups milk (or more)
salt and pepper

Directions

1
Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
2
Set aside.
3
Slice three onions and sauté in butter until transparent.
4
Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
5
Add milk and continue stirring until the sauce is at the consistency you like.
6
It should be medium-thick.
7
Add sliced potatoes to the pan and mix very well.
8
Add salt and pepper to taste.
9
Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Hot and Spicy Artichoke Dip

Sweet Cornbread

Colorado Mel's Apple Cranberry Crisp

A Basque Custard (Natillas)

Chicken Francaise

Featured Reviews for This Recipe

From: QueenJellyBean

On Oct 13, 2009

The sauce is very creamy but I thought that 3 onions was way too much onion. I also don't think I put enough salt and pepper in the sauce because it was a little bland. Next time I think if I do 2 onions and more salt and pepper it would be perfect.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CampChatsworthCook

On Oct 8, 2009

Wonderful dish Stella. You all don't need my two cents worth because the taters say it all. I just want to see this perfect Southern recipe at the top of the scalloped potato rankings so that others who search for the best will find this first before they settle for au gratin - which are great, don't get me wrong - they are just not traditional scalloped potatoes. I used red potatoes sliced with the skins on and then boiled because I love skin. Also used fat-free half and half - all the yummy without the fat ...well except for the butter and there is no substitute for that. Made mine with some leftover ham so that all I need to do is throw a salad together and the DH and I are good to go. Wouldn't be a bit surprised to see the 6 children jetting in from across the country for this. I usually give them a "dish' for Christmas with a wonderful homecooked meal inside that they can take home and cook when they are missing Mom's cooking. They get the serving piece filled with the recipe of the day and a recipe card. It is always the favorite present. They will be getting taters this year for sure. Much better than the ones I have been making for the past 35 years! Thanks gal!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bev

On Jan 22, 2005

Everything about this recipe is exactly like my own scalloped potatoes, except for the way it is prepared. I used Yukon Gold potatoes (no Idahos in the house) and used my mandoline to slice the raw potatoes. Then I covered them w/water and cooked for about 5 minutes. The rest of your directions I followed to a tee for perfect results. I always use plenty of salt and pepper to suit our tastes. I used a 13x9" glass pan and I baked in the oven for about 30 minutes. I knew it would be wonderful when I selected this recipe, and I proved myself correct! Thanks, Stella Mae!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: Cathy17

On Mar 23, 2008

Oh Stella! These were really good! I've never had luck with making home made scalloped potatoes. I hate to admit, I've always made Idahoan from the box, but all the reviews gave me a whole new lease on making them. I cut the potatoes before cooking so I wouldn't have to fiddle with them after they cooked and were hot. I followed the recipe to a T, but I did add a bit of fresh dill to the mixture just for a bit of oomph. Next time, I will add a bit more milk because I like creamier scalloped and the sauce was a bit thick. But that's just personal preference. They went great with our Easter Ham and DannyGirl's Maple Glazed Carrots - Maple Glazed Carrots.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 44 reviews