MYO Scalloped Potatoes

Make your own creamy scalloped potatoes for a fraction of the price of boxed scalloped potatoes, with twice the flavor with this simple, yet dirt cheap recipe.

Once again, this is one of the recipes mentioned in our free downloadable ebook! In order to ensure that the potatoes cook evenly, we prefer to use a mandoline slicer to cut them into slices. To transform these simple scalloped potatoes into au gratin potatoes add 1 cup of shredded cheese to the sauce prior to pouring onto the potatoes.

Scalloped Potatoes

You’ll Need:
1 Large Onion, cut in rings
3 Tbs. Butter
3 Tbs. Flour
Salt & Pepper
1 cup Milk
1 cup Chicken Broth (make a little with bouillon if you don’t have stock on hand)
3-4 Medium Potatoes, washed

Preheat the oven to 350F

Cut the scrubbed potatoes into thin slices and toss ’em in a 9″x13″ pan. Place the onion (cut into rings) all over the top of potatoes, set aside.
In a saucepan over medium heat, melt butter. Add flour, stirring constantly until it becomes pasty and then forms a ball. Cook for about 1 minute, continuing to stir. Add broth and milk (together) into the flour/butter mix, whisking constantly until creamy and thick (cooking over medium heat), but do not boil.
Pour the thickened sauce over the potatoes and onions sprinkle lightly with salt and pepper, If you’d like you can sprinkle on some fresh or dried parsley for colors as well.

Place in the oven. Bake at 350º for 30-40 minutes until the potatoes are tender and the sauce is lightly browned. Garnish with freshly chopped parsley just prior to serving.

Scalloped Potato Variations:

  • Add chopped up leftover meat, veggies, etc. to the sauce before pouring
  • Add 1- 2 tsp of crushed red pepper seeds for a little Southwestern kick
  • Pork chop scalloped potato casserole
  • Add 1 cup of shredded cheese to the sauce to transform scalloped potatoes into Au Gratin potatoes! During the last 10 minutes of baking, sprinkle a bit more cheese on the top.


© Can Stock Photo Inc. / robynmac

About Liss 4095 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. if you preparing this at an altitude of over 4000 feet, you need to cook the potatoes for a few minutes before slicing them. Otherwise the potatoes to do not get cooked completely even when cooked for an hour. Personal experience.

  2. i make a similar dish but double it and add cheese to the white sauce and i dice the onions and sprinkle throughout the potatoes. everyone loves it!

  3. we love the cheese added too into the white sauce. another thing my family enjoys is added chopped up pieces of ham. that makes it into a main hotdish.

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