Mom's Scalloped Potatoes Without Cheese are crispy on the outside, buttery soft on the inside. Made the old-fashioned way, this is simply the best scalloped potatoes recipe!
These are my favorite potatoes of all time. Buttery with a browned, crunchy top crust, Mom's scalloped potatoes without cheese just melt in your mouth.
I have loved these since I was a kid. I still get a spring in my step if Mom says she's making them for us.
To this day, when we're done eating, Mom asks if I want to "clean the pan" before it gets washed. That's code for "scrape off the crusty goodness and shove the buttery, browned bits in your mouth."
As you can imagine, my answer is always, "YES!!"
Of course, Dad is happy to assist with "cleaning the pan" as well.
This divine side dish relies on four simple ingredients (potatoes, butter, flour and milk), plus salt, pepper and onion powder. Nothing else is really needed.
Mom's version is adapted from the recipe in the vintage Betty Crocker's Picture Cook Book. You know, the red and white one from 1950 that advises women to fix their hair and put on makeup, perfume and earrings before breakfast and housework.
I'll get right on that. In my dress, apron and heels.
Anyway, Mom's recipe calls for extra spuds, butter and flour and baking the potatoes long enough to achieve the aforementioned crust from heaven. Perfection, I tell you.
The key to this recipe
The key to these homemade scalloped potatoes is slicing the potatoes thinly (⅛-inch), since they'll be arranged in three layers. Then, you must blot, blot, blot them dry so you don't end up with soggy results. (Eww.)
I'm so excited that my husband, bless his heart, surprised me with a new mandoline (affiliate link) for this job. Although it sounds like a musical instrument, a mandoline's actually a nifty slicing device that enables you to adjust the thickness of each cut.
My old mandoline was missing the handheld gripper that protects your fingers. I used it for years without it, occasionally shaving off the tips of my fingernails in the process.
Don't worry. I'm 85% sure I was able to fish them out of the food.
Makin' Betty proud, right here.
But if you don't have a mandoline, you could slice the potatoes using the blade on the side of a box grater (affiliate link), or use a food processor (affiliate link). Just find a way to make these scalloped potatoes.
You'll love them!
Best potatoes to use here
We've always used red potatoes, and they work really well here. However, other scalloped potato recipes call for starchier potatoes such as Yukon Gold or russets. Those recipes call for more liquid though.
I'm guessing russets, which are on the dry side, might be too mealy here. If I had to pick a substitute for the red potatoes, I'd go with Yukon Gold.
How long to bake the potatoes at 350
I bake my scalloped potatoes at 375 degrees F for 70 minutes, but you could bake them at 350 degrees if needed. Mom bakes hers at 350 for two hours.
What to serve with scalloped potatoes
We almost always serve this dish with steak. Pork roast or glazed pork tenderloin also would go well.
But don't forget fish! Fried fish or Parmesan cod also would be delicious with these potatoes.
Au gratin vs. scalloped
Both dishes include thinly sliced potatoes baked in cream or milk, but au gratin potatoes include cheese. Classic scalloped potatoes do not have cheese. People get these mixed up all the time, but the most important thing is to enjoy them!
More delicious potato dishes
You have to try these crispy Parmesan potatoes, these roasted potatoes and these brown butter mashed potatoes! And if you love potato salad, don't miss this Italian potato salad with a vinegar dressing and this creamy potato salad.
Enjoy!
Mom's Scalloped Potatoes Without Cheese
Ingredients
- 6 tablespoons salted butter (plus enough to grease the pan)
- 3 pounds red potatoes (see notes) (9 large potatoes, peeled & sliced into ⅛-inch-thick rounds)
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon onion powder
- ¼ cup all-purpose flour (divided use)
- 1 ½ cups milk (whole or 2%)
Instructions
- Generously grease a 9x13 pan with butter. Peel all of the potatoes. Preheat the oven to 375 degrees F.
- Stir the salt, pepper and onion powder in a tiny bowl until combined. Divide it into three sections.
- You will be making three layers of potatoes in the pan. Start by slicing 1 pound of potatoes (about 3 medium-to-large red potatoes) thinly (⅛-inch thick). A mandoline works well for this, but you could use a box grater or a food processor.
- Blot the slices with paper towels to dry them and arrange them evenly in the pan, overlapping slightly and stacking as needed. (Continue blotting the potatoes with a paper towel as needed. You don't want soggy potatoes.)
- Sprinkle on ⅓ of the total salt, pepper and onion powder mixture. Sprinkle 1 ½ tablespoons of flour over the potatoes. Cut up 2 tablespoons of butter into squares and dot them over the potatoes.
- Slice another pound of potatoes as before and blot them dry. Arrange them in a new layer in the pan, stacking as needed. Sprinkle on half of the remaining salt, pepper, onion powder. Sprinkle on 1 ½ tablespoons of flour, reserving an even tablespoon of flour for the top layer. Cut up 2 tablespoons of butter and dot the butter over the potatoes.
- Slice your final pound of potatoes as previously and blot them dry. Arrange the potatoes in an even layer, stacking as needed. Sprinkle on the remaining salt, pepper, onion powder. Evenly sprinkle on 1 tablespoon of flour (avoid having clumps of flour on the top layer, or you'll have raw flour on top after baking.) Cut up 2 tablespoons of butter and dot the pieces over the potatoes.
- Pour the milk over the potatoes to fill the bottom of the pan and barely cover the potatoes.
- Bake uncovered for 70-80 minutes. The potatoes are done when the entire surface is golden brown and crispy. The edges of the pan will have dark brown crust. (Watch the potatoes carefully starting at the 65-minute mark, since oven times vary.)
- Refrigerate leftovers for up to five days. Reheat leftovers in the microwave.
Video
Notes
- Mom bakes her potatoes at 350 degrees for two hours, but I sped up the process by baking them at 375 degrees.
- If using a larger pan such as a 10x15, use 12 large, red potatoes, a stick of butter (8 tablespoons) and slightly more flour.
- Recipe adapted from Betty Crocker.
Best potatoes to use here
We've always used red potatoes, and they work really well here. If I had to pick a substitute for the red potatoes, I'd go with Yukon Gold. I'm guessing russets, which are on the dry side, might be too mealy here and would require more milk.
Nutrition
(Recipe Source: Barely adapted from Mom, who adapted the recipe from Betty Crocker's Picture Cook Book - affiliate link. Originally published on November 10, 2014 and updated now with new photos and text.)
Bailey says
This was the exact recipe I was looking for. This is how my mom always made them growing up but every recipe I find calls for a time consuming white sauce!
Mamma C says
Hi Bailey - I'm so glad you found this recipe!
Marcia says
Love these! Have made them many times now. The only differences are that I also slice an onion very thin like the potatoes and add it to the first and second layer. I also still add the onion powder because we love onion. They also only take about an hour in my oven. Oven is pretty new and much quicker than my old oven, I guess because of convection.
Mamma C says
Hi Marcia - I bet these are delicious with onions! Thanks for leaving detailed feedback.
Barbara says
Timing is everything when it comes to scalloped potatoes. The directions here helped so much. Came out perfect. I had some heavy cream left over from another recipe so I used that in place of the milk and I think it made it all the more delicious. Thanks Mom.
Mamma C says
Hi Barbara - I try my best to make all of my recipe instructions detailed and helpful, so I'm glad to hear you had a great experience! The heavy cream sounds delicious.
Lori says
This recipe is almost identical to how my mom made her scalloped potatoes except for one ingredient, which is onion. My mom hated anything to do with onions! Anywho, I have a pan in the oven right now (minus any onion!), and I cannot wait until they are done!! One other thing I did differently was I sprinkled some ham cubes in between the layers of potatoes and sprinkled some on the top.
Mamma C says
Hi Lori - I love the idea of adding ham! I hope you enjoyed the potatoes.
Mary Lukowski says
I use ham. Great. But my mom made it with bacon. Loved it. Still do it
Mamma C says
Hi Mary - Ooh, that sounds delicious with ham or bacon!
Caye Cooper says
I haven't used my mom's recipe for scalloped potatoes in years for various reasons. However I was just surfing the internet for recipes and found quite a few made with cheese. Personally, I like cheese but I think this world has gone cheese nuts! In my memory I KNEW mom had never used cheese, so I looked for cheese-less scalloped potatoes and I found you, Mamma C.! I'm so grateful because I now know I'm not crazy.
The only thing different my mom did was to use sliced onion because we didn't have powdered. I will make this for dinner tonight along with asparagus. Yum! Can't wait.
Mamma C says
Hi Caye - I'm so glad you found my website and this recipe! I hope you enjoyed the potatoes.
Sylvia Picone says
People have gotten confused between au gratin potatoes and scalloped potatoes. Au gratin has cheese and scallop does not. It is very annoying when you are searching for a true scallop potato recipe and all these au gratin recipes turn up.
Mamma C says
Hi Sylvia - I noticed that too. Oh, well!
Alexandra Ferreira says
This was great! I have missed scalloped potatoes and didn't know it could be made without cheese. I used A2 milk. My family and I loved it! Thank you!
Mamma C says
Hi Alexandra - I'm so glad to hear that! Thanks for letting me know. I love your name, by the way!
Maggie says
This recipe is very good and is no fuss! If you want a solid classic, this is it. Loads of compliments on Easter Sunday! I will be using again and again.
Mamma C says
Hi Maggie - I'm so glad this was a hit on Easter! Thank you for your review.
Lori says
I’ve been searching for a recipe like this for years! One of my favorite comfort foods and exactly like my momma made. She passed away at age 96 last month and this recipe brought me back to when I was a little girl. Thank you for sharing…will definitely be my go to from now on! ❤️
Mamma C says
Hi Lori - I'm so sorry for the loss of your mom. I'm glad these potatoes bring back special memories of her. Thanks for letting me know.
Dawn says
How do you make this in the instapot?
Mamma C says
Hi Dawn - I've never tried it, so I can't advise you.
Catherine says
Made it last night with Yukon potatoes. Cooked, cooled, refrigerated overnight. This morning, took it out of refrigerator about 30 minutes before putting in oven at 325 for 30 minutes to reheat. Put a thin layer of milk on top, covered with foil for the reheat.
It was a hit!
Mamma C says
Hi Catherine - I'm so glad to hear these were a hit! Thanks for sharing how you made them ahead of time and reheated them with more milk.
Karen says
Exactly what I was looking for. My mom made them like this. I don’t really like the cheesy ones so these really hit the spot. Brought me back to my childhood and they were super simple to make. Thanks so much.
Mamma C says
Hi Karen - You're welcome! I'm so glad you enjoyed them.