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:

• 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 into 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)

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.

This recipe was shared on Week-end Potluck @Sweet Little Bluebird

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OLD FASHIONED SCALLOPED POTATOES

Layers of sliced potatoes, onions and seasonings, covered with a rich cheese sauce. Baked in a casserole dish and topped with more cheese.

Course Side Dishes

Cuisine American

Keyword Old Fashioned Scalloped Potatoes

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 10

Calories 400kcal

Author pamelashank2015

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

I use a large, aluminum disposable pan, (13 x 10 1/4 inches) when I make this recipe.
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