44 Reviews of Southern Scalloped Potatoes

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!

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.

From: Ken Wood

On Apr 21, 2003

This was the perfect scalloped potato recipe that we all remember from those pot-luck dinners. It was simple to make, but had a wonderful flavor. Was perfect with an Easter ham and steamed asparagus.

From: Dreamgoddess

On Aug 7, 2003

This is exactly like the scalloped potatoes I remember my grandmother making. The recipe was so good and almost too easy to make. I served this with French Dip Roast Beef Sandwiches for an easy, simply delicious meal. Thanks for posting this great recipe!

From: AgathaX

On Oct 17, 2008

Made with 14 smallish russet potatoes, and 8 small onions. Parboiled peeled potatoes for 10 minutes. I forgot to put salt in the water, so I salted them after they were sliced. Cooked onions very slowly in enameled iron pot over low heat letting them carmelize a bit. Increased flour to 1/3 cup and milk to 2 1/2 cups. Just as this much was done, I got a call that the dinner party to which I was taking them was postponed for a day. I poured onion and white sauce over sliced potatoes in the baking dish and refrigerated them at this point. Put them in the oven the next day at 350 for 45 minutes. It could have stood an hour or so of cooking, going in from being so cool. A few potato slices were on the firmish side. But all in all a terrific success. I resisted adding anything and they could not have been better,

From: Chef ala LaLa

On Apr 11, 2009

These are wonderful! Just how scalloped potatoes should be!

From: Courtly

On Aug 30, 2006

Delicious! My scalloped potatoes rarely turn out the way I want them to, but this recipe is perfect! Very simple and yet so tasty. Easy to make too! I had to bake them about 45 minutes. I definitely be making these again! Scrumptious! Thanx!

From: Sernarama

On Dec 24, 2005

I served these potatoes last year for Christmas dinner, and my son has for requested them for this year's dinner as well. They are a decadent accompaniment to beef. We had a rib roast last year and this year we are having filet mignon and crab legs. Thanks so much for sharing, I have been trying to make real scalloped potatoes for years.

From: riffraff

On Jul 13, 2003

I did half this recipe using 2% milk and it worked very well. Took a while for the sauce to thicken but it was worth the wait. I added about a tablespoon of salt to the water that I cooked the potatoes in too.

From: Fluffy

On Feb 21, 2006

These scalloped potatoes were great. I liked the idea of precooking the onions and potatoes. I quite often have trouble with potatoes not being done after cooking them for the specified time. I will be using this method from now on. Thanks Stella Mae