Saturday, January 26, 2013

Scalloped Potatoes ~ Super Easy recipe~

Hello all,

I want to thank Kim at Savvy Southern Style for featuring my Hasselback Potatoes this week. Thanks Kim, I truly appreciate the feature!

I'm back with another great potato recipe. Potatoes are so versatile. You can bake them, mash them, fry them, use them in casseroles, in soups. Oh, the possibilities are endless.

Today, I'm sharing a recipe that I use for Scalloped Potatoes. If you like potatoes, onions and cheese then you're going to love this dish. Although you can omit the onions if you don't like them. One of my sons detest onions,(hard for me to even imagine) so I omitted them in his dish.

Scalloped Potatoes

Scalloped Potatoes

1/4 cup all-purpose flour
2 1/2 cups milk
2 garlic cloves-minced
1 Tbs. butter
1/2 tsp. salt
1 cup shredded cheddar cheese
1 onion-cut into thin slices. Use however many onion slices you like for flavor. I use a lot because we all like onions, that is all of us except one son.
4 medium potatoes-washed, peeled and sliced into thin slices.  I use my mandoline slicer for quick easy work and to get perfectly sliced potatoes.

In a large saucepan, stir flour and milk until smooth. (I use a whisk) Add butter, garlic and salt. Bring to a boil, cook and stir for 2 minutes. Remove the pan from the heat, then add cheese and stir until melted.

In a greased 1 1/2 quart dish, layer onions and potato slices, then pour cheese sauce over the top.

Cover and bake at 350 degrees for 25 minutes. Uncover and bake an additional 40-45 minutes or until potatoes are tender.

**You can use a casserole dish or separate oven safe serving dishes. I like to use separate dishes, it makes everyone feel special to have their own dish plus that way I can add whatever I like to each dish. ie. Lots of onions, a few onions or no onions. The last time I made this dish, I put little pieces of fried turkey pepperoni to each persons dish that wanted them.


This dish is one of my comfort foods when served hot, straight from the oven! I like to savor every little bite. So tasty & filling!
Enjoy :0)

Thanks so much for stopping by!
From the Heart,

Sharing with Debbie Doo's, Met MondaySavvy Southern Style, and Transformation Thursday


  1. Yum! That's an excelent idea to make the individual serving sizes! I have some handled bowls like that in brown that I got for onion soup! I have to do this recipe!

  2. These look so yummy and so cute, I love how everyone can have a little crock of their own! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

  3. Hi Jana . . . We tried your Hasselback Potatoes this weekend . . . they are so pretty and yummy, too. I'll be fixing them again, some night when we have company over :)
    Thanks for the sweet visit.
    I wish we were neighbors, too.
    I'll just bet we could get into some crafty messes together :)
    Your blogging sister, Connie :)

  4. Jana, I'm a potato lover and will definitely try this. I have a chicken and scalloped potatoes recipe that I make, but it would be fun to just make them as a side for something else, which I rarely do. Your recipe looks wonderful. Thanks for sharing it with us!

  5. I have to confess that I buy the boxed scalloped potatoes, hurts my old hands to peel those spuds - I'll have get hubby in the kitchen to peel and try this ;-)

  6. Jana,
    I tried the hasselback potatoes. They were crunchy. I baked them for over an hour. And I have never had scalloped potatoes fare much better. I would love to use one of the two recipes for company on Saturday with a pork roast for company, but fear the crunch. What should I do??

  7. I love scalloped potatoes too, but I never made them from scratch. I'll have to check out your Hasselback recipe too. Thanks for sharing.


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