I am sharing some side dish recipes this week that our family enjoys. Old Fashioned Scalloped Potatoes is one of their favorites.
I have been making this recipe for Old Fashioned Scalloped Potatoes at least 50 years. This is a basic recipe that other ingredients can be added to for some variety. I have added ham chunks, diced garlic, or crumbled, crispy bacon in the past.
This dish is by no means a low calorie, low carb or healthy one, but everyone enjoys it on a special occasion.
My mother always used Velveeta in our scalloped potatoes, so I have made them the same way.
One of my daughters has to eat gluten-free, so when I know that she will be eating them, I can use gluten free flour.
This recipe is great to take to a covered dish dinner because it serves many people, it can be prepared a day ahead of time and baked on the day of serving.
This recipe will make a large aluminum disposable pan , half sheet pan, (13 x 10 1/4) full of scalloped potatoes. Perfect for taking to a covered dish.
If you are making this for a smaller family dinner, make half of the recipe and use a 13×9 inch pan.
HOW TO MAKE OLD FASHIONED SCALLOPED POTATOES:
INGREDIENTS:
- potatoes- Yukon Gold or Russet are best to use
- butter
- flour
- half-and-half
- whole milk
- Velveeta Cheese
- onion
- kosher salt
- coarse black pepper
- shredded cheddar cheese
- shredded parmesan cheese
- ham cubes (optional)
Instructions
Preheat oven to 350 degrees F. Spray a large baking pan with no stick cooking spray. ( I use the disposable aluminum pans if transporting to an event).
Slice the potatoes into thin slices; set aside in cold water.
In a large Dutch oven or saucepan, melt the butter. Whisk in the flour until smooth. Slowly, add the half-and-half then milk, whisking constantly until well combined. Add the Velveeta. Allow to cook over low heat until mixture is thickened and cheese is melted, stirring constantly. Remove from the heat.
Drain water from potatoes. Arrange half of the potatoes in the pan. Season with salt and pepper. (Add any optional ingredients like ham). Add half of the onion slices and 3/4 cup shredded cheddar cheese.
Pour about half of the milk/cheese sauce over the potatoes.
Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining milk/cheese sauce.
Cover with aluminum foil (sprayed with no stick spray). Bake about 1 to 1 1/2 hours until potatoes are tender. Remove from oven. Remove foil, sprinkle the remaining cheddar cheese and the parmesan cheese over the top. Bake, uncovered, about 15-20 minutes until cheeses are melted.
Why You’ll Love Old Fashioned Scalloped Potatoes
- They are perfect to serve at any holiday dinner.
- Comfort food that makes everyone think of their mother or grandmother’s Sunday dinners. They are rich, creamy, and packed with cheesy flavor.
- It’s a simple side dish that feeds a crowd.
- They can be prepared a day ahead of time and baked when you need them.
Recipe Tips and Variations
- Do not use a lower fat milk in this recipe, you want the richness.
- One of my daughters has to eat gluten-free, so when I know that she will be eating them, I can use gluten free flour.
- You can use different cheeses in this recipe. Just use ones that melt good such as Gruyere, Fontina, Provolone. I like to always add the sharp cheddar.
- I have added ham chunks, diced garlic, or crumbled, crispy bacon in the past to the potatoes before baking.
- Spray the aluminum foil with a no stick cooking spray before you wrap you pan to keep the melted cheese from sticking to it.
How to Store
To Store:
Refrigerate leftovers in an air-tight container for up to 3 days. Do not freeze.
To Reheat:
May reheat in the microwave, stovetop pan or in the oven on low.
Frequently Asked Questions
Should I bake the potatoes covered or uncovered to get them done quicker?
Covering the dish with foil or a lid helps to trap heat and steam, allowing the potatoes to cook through faster and more evenly. It is recommended to bake them 1- 1/2 hours covered, remove foil, sprinkle the remaining cheddar cheese and the parmesan cheese over the top. Bake, uncovered, about 15-20 minutes until cheeses are melted.
Do I have to use Velveeta in the Recipe?
No, you do not. I have always used it, along with the shredded cheddar and parmesan since that is how my mother did it. The Velveeta makes the sauce a little thicker and richer. Feel free to use any mixture of good melting cheeses such as Gruyere, Fontina, Provolone. I like to always add the sharp cheddar.
GREENBRIER GARLIC POTATOES is a delicious potato recipe that comes from the Greenbrier Resort in WV and is also wonderful to serve at holiday meals.
Greenbrier Garlic Potatoes are thinly sliced potatoes simmered in heavy cream, with fresh garlic, and seasonings. Eggs and fresh parmesan cheese are added, then baked in this creamy sauce.
This recipe was shared on Week-end Potluck @Sweet Little Bluebird
OLD FASHIONED SCALLOPED POTATOES
Ingredients
- 5 Lbs white potatoes peeled and washed
- 4 Tablespoons butter
- 1/4 cup flour
- 2 cups half-and-half
- 2- 2 1/2 cups whole milk
- 8 oz Velveeta Cheese cut in chunks
- 1/2 medium size onion diced
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 cups shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 cup ham cubes optional
Instructions
- Preheat oven to 350 degrees F. Spray a large baking pan with no stick cooking spray. ( I use the disposable aluminum pans if transporting to an event).
- Cut potatoes into thin slices; set aside in cold water.
- In a large dutch oven or saucepan, melt the butter. Whisk in the flour until smooth. Slowly,add the half-and-half then milk, whisking constantly until well combined. Add the Velveeta. Allow to cook over low heat until mixture is thickened and cheese is melted, stirring constantly. Remove from the heat.
- Drain water from potatoes. Arrange half of the potatoes in the pan. Season with salt and pepper. (Add any optional ingredients like ham). Add half of the onion slices and 3/4 cup shredded cheddar cheese. Pour about half of the milk/cheese sauce over the potatoes.
- Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining milk/cheese sauce.
- Cover with aluminum foil (sprayed with no stick spray). Bake about 1 to 1 1/2 hours until potatoes are tender. Remove from oven. Remove foil, sprinkle the remaining cheddar cheese and the parmesan cheese over the top. Bake, uncovered, about 15-20 minutes until cheeses are melted.
- ***if cheese sauce seems too thick, add additional milk to thin** I start with 2 cups of the milk and increase amount after that.
Notes
If making for a smaller family dinner, use a 13x9 inch pan and make half of the recipe. NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Some other great old family side dish recipes are:
BAKED BEANS AND WIENERS
BAKED SWEET POTATOES IN BROWN SUGAR SYRUP
This looks delicious, I love a good recipe for scalloped potatoes. Thankyou!!
Thank you Fefe for always being so complimentary and for sharing my recipes.