Scalloped Potatoes

This is one of my favorite side dishes and for good reason- tender potato slices in a creamy sauce and an occasional cheesy crust.

While the homemade version does take a bit more work than a box you can control the ingredients.

The trick to this recipe is thin and even potato slices. If you don’t have ninja level knife skills use either a mandolin or the slicer blade of a food processor. I used my food processor.

Scalloped Potatoes


  • 4 cups thinly sliced potatoes
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 3 cups milk
  • 1 1/2 teaspoons dried parsley
  • Salt and pepper to taste
  • 1/2 cup shredded parmesan  or sharp cheddar cheese, optional


Preheat oven to 350 degrees. Butter a 2 quart baking dish.

In a 2 or 3 quart sauce pan melt butter over medium heat. Mix together the flour, garlic powder, onion powder, and ground mustard. Whisk the flour into the melted butter and cook for 1-2 minutes or until the raw flour smell is gone.

Slowly whisk in the milk to prevent lumps. Reduce heat and cook for about 5 minutes or until mixture coats the back of a spoon. Stir in dried parsley and salt and pepper to taste.

Add potatoes to prepared baking dish and pour sauce over the top. Stir gently to coat. Add cheese if desired. Bake in a 350 degree oven for 45-60 minutes or until potatoes are tender and sauce is bubbling. Let the potatoes stand for 15-20 minutes before serving, sauce will thicken while cooling.

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  1. […] It makes quick work of cabbage for potstickers and shreds carrots finely enough that even the non carrot likers will eat them in stir fries and casseroles. It is also great for slicing potatoes to make scalloped potatoes […]

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