The scalloped part means thin sliced. Other than that, there are a myriad ways to make scalloped potatoes. This is just a basic recipe that you can add or subtract to make your personal favorite.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 6 to 8 persons Margie Gilliland
  • 5 or 6 medium potatoes, peeled and thinly sliced (about 2 or 3 pounds)
  • ½ cup butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1 large onion, diced (or, a bunch of scallions, sliced including most off the green part)
  • 1 cup milk
  • 1/4 cup Ritz Cracker crumbs, Japanese panko or seasoned bread crumbs (optional)
  • For garnish:sprig of rosemary OR
  • Crumbled bacon and a sprinkle of paprika
  1. Reserve 2 tablespoons of butter. Melt remaining butter in sautéé pan. Cook onion over medium heat, stirring often, until tender.
  2. Add flour and stir until well incorporated and cook for a minute to remove the flour''s raw taste. Add milk, cook while stirring until mixture thickens and boils.
  3. Spray 8- x 8- x 2-inch casserole dish with vegetable spray. Place sliced potatoes in layer in dish. Divide sauce between layers finishing with a layer of sauce.
  4. In separate pan, melt remaining 2 tablespoons of butter. Remove from heat and stir in cracker crumbs. Sprinkle evenly over the top of the potatoes and sauce.
  5. Cover dish with foil. Bake in preheated 375°F. oven for 45 minutes. Uncover and bake an additional 15minutes or until potatoes are tender.Garnish with a sprig of rosemary in the last 10 minutes of cooking.

    It is usually a good idea to place a foil-covered cookie sheet on the oven rack under the casserole dish in case of boil-over.

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Latest revision done September 2014
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