Is there anything better than tender potatoes in a rich, bubbly, creamy sauce? I think not. I could easily make a meal of homemade scalloped potatoes alone. Okay, maybe I actually have.
This is a slight adaptation of a vintage recipe from my old Better Homes and Gardens Cookbook, the same version my mom had when I was growing up.
Many years ago I found a copy in an antique store and have used it extensively ever since. A few years ago my mom gave her copy to my daughter who treasures it greatly.
The ingredients are simple – potatoes, onion, milk, butter, flour and seasonings:
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The original recipe only calls for salt and black pepper as seasoning but if you have followed me any length of time you’ll know that I always jazz things up with extra herbs and spices.
- garlic powder – I like the granulated version from Penzeys.
- onion salt – This is a fairly new addition to my spice collection. In addition to granulated onion, this blend from Trader Joe’s also contains granulated garlic, minced onion, kosher salt, green onion, and dried chives. It tastes great and I like the bit of green color it adds to a dish. Highly recommended!
- Creole seasoning – Of course. As I often say, I add Creole seasoning to everything but chocolate cake which is only a slight exaggeration. I really like the “bold” version.
- black pepper – I use Penzeys black pepper for this. I like freshly ground for a lot of things but I think a finer grind pepper is better in this dish.
- 6 medium potatoes, peeled and thinly sliced
- 3-4 tbsp diced onion
- 3 tbsp butter
- 2 tbsp flour
- 3 cups milk
- seasoning to taste
Peel and thinly slice potatoes.
Dice 3-4 tablespoons onion.
Make white sauce by melting butter in saucepan over medium heat. Add flour and stir until well incorporated - about 2 minutes. Slowly pour in milk, increase heat to medium high and cook, stirring continuously, until sauce is thickened.
In greased 2 quart casserole dish, layer half of the potatoes, half of the onions and half of the seasonings. Pour half of the white sauce over the potatoes and repeat with the rest of the ingredients.
Cover and bake at 350 degrees for 45 minutes to one hour.
Remove lid and bake until potatoes are tender and the top is starting to brown - about 15 minutes.
Ready to pop in the oven:
By the way, this porcelain coated cast iron casserole dish was a wedding gift to my parents. My mom gave it to me years ago and I use it all the time. It was made by a Belgian company called Descoware and apparently was a favorite of Julia Child. I would still love to have a piece or two of Le Crueset but this is quite nice, as well. That’s the lid you see in the background.
You could add some grated sharp cheddar cheese a few minutes before the potatoes are done if you haven’t gotten in your daily quota of cheese. However, (and I can’t believe I’m saying this about CHEESE!) I think that might fall under the category of “gilding the lily”. These really are perfect “as is”.
I served these luscious potatoes with pork chops, cooked cabbage and steamed peas. Comfort food at its finest!
For vegans: Substitute unsweetened plant-based milk and vegan butter substitute.
The placemat shown in the photo is from Vermont Country Store. (not an affiliate link)
I previously shared a slightly less detailed description of this recipe as part of a vintage meal:
This recipe is linked up at Miz Helen’s Full Plate Thursday. Check out all other great recipes!