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.
Mom's Scalloped Potatoes Without Cheese
- 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%)
- 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.
- 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 and would require more milk.
(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.)
Thanks for reminding the world of the difference between scalloped and au gratin! I always preferred the scalloped and called the other "Ugh, rotten". I don't understand why folks would have blurred the flavor profiles by topping the scalloped with cheese and causing the confusion, because seriously, that's all "au gratin" means is "with cheese".
Hi Lori - Haha! I'm glad you appreciated that.
Kennie P. Coco
I did use russet. Sliced and refrigerated for an hour or so. Patted dry and went from there. I did saute red onion slices with garlic cloves and thinstrips of carrots. It was divine. I sauted in butter. Tks.
Hi Kennie - Sounds delicious! Thanks for sharing your tweaks.
can these be made ahead of time and refrigerated for 2 days ?
Hi Lorrie - Once baked, the scalloped potatoes can be refrigerated for up to five days, as stated in the recipe. It's best to reheat slices in the microwave. I would not store this raw in the refrigerator past one day.
Definitely use the microwave, but be prepared to add a splash more of dairy as it may appear dry. A gentle stir will be needed to incorporate the dairy and even out any hot spots.
THANK YOU! I've been looking for a recipe like my mom used to make for so long! These were DELICIOUS! I did fry up finely chopped onion, garlic and mushrooms until the onions were translucent (I didn't have any onion or garlic powder, and needed to use up some mushrooms) and added this between potatoe layers. ♡ You made mother's day extra special with this recipe!
Hi Jolene - I'm so happy you loved these scalloped potatoes, and they helped make Mother's Day more special! The addition of mushrooms, onions and garlic sounds delicious.
BTW....even better when leftovers are reheated ... So creamy!!
I love these as leftovers!
So luxuriously rich and comforting...served with filet mignon and it was a huge hit. Yay...finally have a scalloped potato recipe that works!!
My mouth is watering, Joann! What a fabulous dinner. I'm so happy this recipe worked for you. Thanks so much for letting me know. 🙂
Denise | Sweet Peas & Saffron
I've wanted to get a mandoline forever, but I'm kind of scared of them...a friend of mine cut herself really badly on hers. These potatoes look divine, and I would totally volunteer to clean the pan for you 🙂
Mandolines are very sharp, definitely something to use with caution. My mom used a box grater for years for these potatoes, then switched to her food processor, which can make those thin slices. If you have a processor with a thin enough slicing blade, that might be your best bet.
I love the unspoken code you and your mom have for the crispy bits left in the pan...she pays attention! Lovely recipe, I can't wait to try it!!
Thanks, Annie. Yes, Mom does pay attention and also makes sure to serve me a corner piece with lots of crust. I'm spoiled! 🙂
So excited to give this a try ... Have not had luck with this side before.
And...just got a new mandolin in the spring, so I'm ready
I know what you mean, Joann. In the past, I tried making this using my food processor, but my slices were too thick (I don't have many options on mine.) I'm so happy that I've finally been able to duplicate my Mom's version. I hope it works out for you!
Ha ha ha! I have given myself unintentional manicures with a cheese grater before. This looks so wonderfully decadent. Perfect for Thanksgiving!
How did people do it in the old days without all of these fancy contraptions? 🙂 And I agree, these potatoes would be awesome for Thanksgiving. Thanks, Tekesha!