Mom’s Scalloped Potatoes are crispy on the outside, buttery soft on the inside. Made the old-fashioned way without cheese, 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 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 (1/8-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
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.
Mom's Scalloped Potatoes
- 6 tablespoons salted butter (plus enough to grease the pan)
- 3 pounds red potatoes (9 large potatoes, peeled & sliced into 1/8-inch-thick rounds)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon onion powder
- 1/4 cup all-purpose flour (divided use)
- 1 1/2 cups milk (whole or 2%)
- 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 (1/8-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 1/3 of the total salt, pepper and onion powder mixture. Sprinkle 1 1/2 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 1/2 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.
- 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 hereWe'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.
(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.)