Scalloped Potatoes

Scalloped Potatoes

Vickie’s Scalloped Potatoes
One of our favorite items to set beside a great family feast. Not everyone in our family likes stuffing. So I began making a special potato dish to go along with those family holiday meals.

I’ve always loved scalloped potatoes, but it took some time for me to find a recipe I liked. And then longer to get that recipe just right.

Over time, with a little tweaks here and there, I finally settled on a hit. But after our young son decided he loved the dish too, I knew we finally had the right recipe. Not an easy task for a parent with a picky eater!

Preparation time: 90 minutes 


  • 3 large potatoes
  • ¾ c. Minced onion
  • 2 tblspn butter/margarine
  • 3 tblspn All purpose Flour
  • ½ tspn salt
  • ¼ tspn pepper
  • 1¾ c. Milk
  • Paprika


  • Wash and peel the potatoes. Slice them into ¼ inch slices.
  • Place the potatoes in a large pot and cover with water.
    Make sure the water covers the slices completely.
  • Cook on medium heat for 20 to 30 minutes or until the slices are tender.
  • In a separate deep skillet, melt butter and add onions, salt and pepper.
  • Stir and saute the onions until tender.
  • Add flour and milk to the onions. Stir until the flour has become smooth.
  • Let stand and cook the onion mixture until it the gravy becomes bubbly and thick.
  • Set the gravy aside until the potato slices have been cooked.
  • Remove the potato slices and drain. Place slices into a deep oven safe casserole dish.
  • Cover the potatoes with the onion gravy.
  • Dash Paprika over the top and place uncovered in the oven for 15 minutes.


  • Serve hot.


  • Add sliced mushrooms with the onions and saute together.
  • Add ¼ cup sweet sage or parsley to the onions to add an alternative flavor.
  • For a colorful alternative, add ½ cup cubed tomato pieces after the milk mixture has boiled and become thick.

© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2018 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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