OLD FASHIONED SCALLOPED POTATOES

Old Fashioned Scalloped Potatoes is a rich, creamy side dish that has been a family favorite for generations. Made from scratch with simple ingredients and plenty of cheese, this comforting recipe is perfect for holidays, Sunday dinners, or any special gathering.

I have been making this recipe for over 50 years, just the way my mother made it—with creamy cheese sauce and plenty of flavor. While it’s not a low-calorie dish, it’s one that everyone looks forward to on special occasions.

It’s also very versatile. You can easily add ingredients like ham, bacon, or garlic to change it up, and it’s perfect for feeding a crowd or taking to a covered dish dinner.

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

1. 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).
2. Slice the potatoes into thin slices; set aside in cold water while preparing the sauce.
3. Make the cheese sauce. 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.
4. Layer the potatoes. 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.
5. Pour about half of the cheese sauce over the potatoes.
6. Repeat Layers. Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining cheese sauce.
7. 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.

 Arrange the potatoes, seasonings, onions and cheese in the pan. 

Pour about half of the cheese sauce over the potatoes.

Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining cheese sauce.
Bake as directed.

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 for Old Fashioned Scalloped Potatoes

• Use whole milk and half-and-half for the best rich flavor–avoid low fat substitutes.
• Gluten-free flour works well if needed.
• May try different cheeses like Gruyere, Fontina, or Provolone.
• Add ham chunks, diced garlic, or crumbled, crispy bacon to the potatoes before baking if desired.
• 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, 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.

Some other great old family side dish recipes are:
BAKED BEANS AND WIENERS
BAKED SWEET POTATOES IN BROWN SUGAR SYRUP

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.