Casseroles, Special February 17, 2017May 25, 2018 writingstaff
This scalloped potatoes recipe are best to serve to guests. They will love the creamy taste of this casserole and will surely ask for seconds. Scalloped potatoes are homey food. It’s something that gives you comfort whenever you eat it. It’s one of those dishes that you probably grew up eating in the comforts of your homes.
One of our friends over at Miss Home Made has this to say about the recipe:
“You must try this old fashioned scalloped potatoes recipe. Why? These potatoes are the perfect match for that ham in the oven. Forget the oven, you can add ham to this dish to make it more of a hearty meal.”
Definitely perfect as side dish. But you can also make this as your main dish by serving it with salad and bread.
Ingredients
4 cups potatoes, thinly sliced
3 TBS Land O Lakes unsalted butter
3 TBS Gold Medal flour
1-1/2 cups Eagle Brand evaporated milk
1 tsp kosher salt
dash McCormick cayenne pepper
McCormick paprika, for garnish (optional)
Instructions
PREHEAT oven to 350 degrees and you will need a greased casserole dish.
In a small saucepan, melt the butter and then whisk in the flour. Let it cook for a minute and then add the milk; season with salt and cayenne pepper. While whisking, bring the mixture to a slow boil.
Place half of the sliced potatoes in the prepared casserole dish.Cover withhalf of thesauce. Repeat andsprinkle the top withpaprika.
Bake for 1 hour and serve.
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Quick Tip: This recipe is wonderful with a steak, chicken or beef.
Thanks again to Miss Home Made for this amazing recipe.
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Argo Cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob’s Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chiquita, Clabber Girl, College Inn, cool whip, crock pot, daisy sour cream, dessert, dole, domino sugar, eat, eggland's best eggs, fisher nuts, food, Gold medal flour, granulated sugar, Green giant, Hershey, Hodgkin’s Mill, jell-o, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam cooking spray, Pepperidge Farm, philadelphia cream cheese, powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, Tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, Whipped Topping
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16 comments
When people read “Eagle Brand”, they usually think of Sweetened Condensed Milk. Be careful, folks. This is regular evaporated milk (like Carnation). I didn’t know there was an Eagle Brand evaporated milk.
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Thank you for noting that, I didn`t know that either!
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Good old fashioned scalloped potatoes …..and no cheese!!! These are just like my mom used to make and i love the fact they are not full of cheese. Just a very basic very good recipe with the true potato taste coming through. Thank you to Grandma Kitty!
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I also add thinly sliced onions
NO ONIONS!!! ye gods cannot have scaalloped potatoes with out onions or it is nothing!!!
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I totally agree! I am anxious to try this very soon!
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I like some chopped onion and cheese in it also. You don’t need to make the white sauce either. Just layer everything and it will cook together in the oven. I’ve made it this way for years and know that it works just fine. I’m 89 and a great Grandma….soon to be a great-great Grandma! Put some shredded cheese on top too.
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You mean do not even mix the flour into the milk at least? I am concerned about that. I would not want the flour just to lie on top in clumps! Congrats on that great-great-grandbaby! 🙂
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I make it without mixing, as my mom did, and turns out amazing. The trick is not to concentrate flour in one place. I also add onions.
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When adding flour toss potatoes well dot with butter. this is the way I learned to make scalloped potatoes
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i use cream of mushroom soup and cream cheese in my scalloped potatoes, taste better than anything ive ever had. got the recipe at allrecipes.com.
PS, my mom never mixed her ingredients either. what you can do in a bowl, is mix the potatoes, flour and seasonings if it make you nervous.
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I was making this basic recipe for many years by just layering the ingredients. I was never happy with the way they turned out. Several years ago i started making them with a recipe I found. I simmer the potatoes a little in the milk and water, take the potatoes out, layer them in a dish with pepper and salt. I then make a sauce in the pot of milk. They bake a lot quicker too. My husband noticed the difference right away. His response was,” what happened, why are the scalloped potatoes so good?”
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Potatoes, milk, butter, salt, and pepper. That’s the way my mom makes them and so do I. Nothing else needed and their so good!
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I commented a minute ago and forgot to say that I boil 2 or 3 onions with the milk as well. You can’t leave out the onions but I never use cheese.
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we like them with or without cheese in our house, since we seem to have been mice in our prior lives. LOL!!
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I whisk the milk and flour together and put it raw into casserole dot with butter partway through and on top and layer in onion, never used condensed milk but it would be yum factor
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