Old Fashioned Scalloped Potatoes without cheese

These creamy and delicious Old Fashioned Scalloped Potatoes without cheese are made just the way my Mom and my Grandma used to make them. Made with layers of potatoes and onions, this Old fashioned Scalloped Potatoes recipe is a classic comfort food dish that has been enjoyed for generations.

These scalloped potatoes make a great side dish for a holiday meal and are especially popular at Easter dinner. However, they are great for special occasions or any time of the year. This recipe is a hearty and satisfying side dish that can be served with a variety of main courses and pairs perfectly with my Picnic Ham Recipe!

🥘Ingredient Notes

For this scalloped potatoes recipe, you’ll need the following simple ingredients:

• Potatoes. I use red potatoes for this casserole because they keep their shape and texture better than other potatoes. Red potatoes do take a little longer to cook, but they have such great flavor!
• Butter. I use salted butter for this recipe., as it needs the extra salt and this is what my Mom used.
• Scalded milk. I use 2% milk (skim or 1% will not thicken enough for this recipe) and scald it. Scalding the milk is old fashioned but it serves as a flavor carrier in many recipes, bringing flavor into the final dish. It also helps warm up the ingredients prior to cooking thereby reducing cooking time.
• Onions. I use yellow onions. The way you cut the onions is important for the look or aesthetic of this recipe (sliced in rounds, then cut in half).

📖Variations & Substitutions

• Butter - you'll want to use salted butter for this recipe, but if you only have unsalted, you may need to increase the salt (by ½ tsp) that you put in the recipe or on the dish when you serve it
• Potatoes - I use red potatoes, but you could use Yukon gold potatoes. Don't use russet unless you want a softer potato.
• Milk - You need to use 2% or whole milk - do NOT use 1% or skim milk- it won't thicken up enough
• Lactose-free - use lactose-free butter and milk
• Garnish - you can garnish with fresh or dried parsley, paprika, or with fresh thyme instead of parsley. You could also sprinkle on a little Everything Bagel Seasoning.
• Extra Creamy Scalloped Potatoes -Add a bit of heavy cream or whole milk instead of 2% for a richer texture.
• Crockpot Variation: Though it won’t crisp up, you can layer everything in a slow cooker and cook on LOW for 4-5 hours.

🔪How to Make Scalloped Potatoes (no cheese)

*Note: Many recipes call for making a cream sauce in advance, but you don't need to go to all that trouble. Simply follow these directions and you will end up with a scrumptious, creamy sauce!

Prep: Preheat oven to 350 degrees F (176 degrees C) and spray a 9x13 casserole dish with non-stick cooking spray. Wash and peel potatoes.

*TIP: If you want to prep your potatoes a day or two in advance, to keep them from discoloring, just keep the peeled potatoes in a container of cold water in the fridge (but make sure they are completely submerged in the water).

Slice potatoes on medium slicing setting in food processor (I use a #5 on my Cuisinart food processor) or with a mandoline. *You can do this by hand but it will take you much longer

Potatoes should be as thick as you see in the photo (about ⅛ inch) *This was a #5 setting on my Cuisinart food processor

Scald milk over medium heat (see video) - this step is optional

Spread ⅓ of the potato slices in casserole dish and top with ⅓ of the onions

Dot on half the flour and ⅓ of the butter, then sprinkle on ⅓ of the salt and pepper

Repeat for next layer (adding ⅓ the potato, ⅓ the onion, ⅓ the butter, the remainder of the flour and ⅓ the salt and pepper)

Place remaining potatoes on top, then remainder of the butter, onions, sprinkle salt and pepper. Then pour milk over top of everything.

Bake, uncovered in 13X9 inch casserole dish for 60 minutes - 75- 80 minutes or until fork can easily go through potatoes and they are golden brown on top.

Allow to set for 5 minutes before serving.

Garnish with fresh or dry parsley, green onion, or chives, if desired.

Hint: If your potatoes and onions are browning too much on top and they are not quite cooked, just lay a sheet of aluminum foil over top.

Note :*If you want it to cook faster, seal the pan with aluminum foil before baking, then remove the foil after 45 minutes. You may have to turn it up to broil (500 degrees F/260 degrees C) for 1-2 minutes at the end, in order to get the browning you desire.

🎥 Video

If you’re not sure how to scald milk, check out this How to scald milk video!

🥗 Main Dishes to serve with scalloped potatoes

If you're looking for a main course to serve with scalloped potatoes for a special occasion, besides ham, I recommend Baked Cornish Hens in Rosemary Wine Sauce. If it's for a more casual or Sunday dinner, try my Old fashioned Gluten-free Meatloaf or Apple Sage Pork Chops!

If you're looking for the perfect dessert to serve with this meal, try my Old Fashioned Lemon Pie! (shown).

🌡️Storage

Fridge: Keep leftover scalloped potatoes in an airtight container in the fridge for up to 4 days.

Make in advance: You can also make this recipe a couple of days in advance.

Freezer: This recipe can be frozen for up to 3 months.

Reheat leftovers: Reheat in a 350°F oven for 20-25 minutes or in the microwave in 1-minute intervals until heated through.

👪 Serving Size

This Homemade Scalloped Potatoes recipe makes 10 servings, so a serving size is 1/10 of the whole dish. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

❔ Recipe FAQ's