I can't believe it! This is my Dad's scalloped potatoes recipe. He died when I was 11, (I'm 58 now) but one of my fondest memories as a little girl was sitting at our kitchen table together and him teaching me how to make this recipe. No measurements were used, just peeling and slicing the potatoes and onions and layering in the casserole dish with sprinkled-on flour, small pats of butter, salt and pepper (on each layer), then pouring milk on top just until it peeked through the potatoes at the top. Sometimes he put pork chops on top before baking. Best scalloped potato recipe ever! (Miss you Dad).

I make a roux (using the butter and flour), add it to the warmed milk, and season the cream sauce with the salt and pepper. I layer the potatoes and onions to the nearly the top, slowly add the cream sauce till just even with the top row, and bake for an hour. Same ingredients, but a with a consistent cream sauce and great taste every time.

I make scalloped potatoes almost like this every time....however I chop the onions and add some Parmesan - layer like this....potatoes, onions, S&P, sm. chunks of butter, 1.5 Tbsp. flour, 1 Tbsp. Parmesan, then again - finish with Parmesan which will brown up nicely - & milk just to the edge of the top layer. I don't bother heating it up either. Pop in the oven (on a baking sheet to catch drips)and bake at 350F for probably 1.5 to 2 hrs.(poke a fork in to test doneness). Let sit a bit to let liquid absorb into potatoes! Im' 72 & my mom, grandmother always made them this way. You can also add bacon bits for a nice light flavor and to change it up a tad. My hubby hates Parmesan......& so far has never realized it's in there!!

The key words in the recipe above is "as needed"--and a bit less always worked for my grandmother, my mother, myself and probably my kids who are also great cooks. A roux works for me too, with a portion of it on each layer, and a bit of extra milk over all. The milk provides the browned skin over all the potato slices. Today, we rarely peel potatoes, and they are most often "organic" so sliced,well-scrubbed, unpeeled but "edited" from zits and eyes, works. To get to au gratin, just cover the dish for the last 20-25 mins. of cooking with your favourite grated cheese mixture. Hey, works for us!

janebp, this is my idea of scalloped potatoes. Other recipes call for so much cheese they become au gratin. This to me is a true scallop potato recipe. Very good!

I used to sprinkle the four on each layer but now I put couple spoons of butter or margarine in a pot and add about 3 tablespoons of flour and melt together,then pour a little milk at a time to the thickness you desire remembering that it will get thicker as it cooks. I also put some cheese of choice in with the sauce and then layer the potatoes with onions and salt and add the sauce. It comes out the same each time.

This is my mom's recipe too..she used to cover the dish with foil to speed up the cooking a little then take the foil off to allow browning.

Almost identical to my mother's recipe except she used corn starch instead of flour. I've never had better scalloped potatoes and even though I use the same recipe they never turn out quite the same as hers. Reading the review below about the father-daughter making the potatoes at the kitchen table brought tears to my eyes because I completely understand. We all have special recipes that "belong" to our parents and will forever be associated with them.

I grew up eating scalloped potatoes this way and I've tried lots and lots of other recipes for scalloped potatoes and always come back to this. They bring back such good memories. If I have ham I put ham in also for a complete meal and just add a vegetable. This is the way scalloped potatoes are meant to be!

Made it. The onions over powered it and it seemed a little too runny. Otherwise tasted ok.