📋 Old Fashioned Scalloped Potatoes without cheese recipe

cooked scalloped potatoes without cheese in a blue casserole dish with a wooden spoon and a checkered tea towel in the background

5 from 3 votes

📋 Old Fashioned Scalloped Potatoes without cheese recipe

Made with ingredients you have on hand, this Old fashioned scalloped potatoes without cheese recipe is a classic comfort food dish that has been enjoyed for generations. This recipe makes a great side dish for a holiday feast and is especially popular at Easter dinner, but is great for any time of the year!

Course Side Dish

Cuisine American, Canadian, North American

Keyword potatoes, scalloped potatoes

Special Diet Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 274kcal

Author Terri Gilson

Equipment

Ingredients

8-10 medium potatoes *I use red potatoes
½ cup salted butter
6 tablespoon all-purpose flour
2.5 teaspoon salt
1.5 teaspoon pepper
4.3 cups scalded milk (see directions)
3 onions, sliced in rounds, then cut in half * I use yellow onions

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep: Preheat oven to 350 degrees F ( 176 degrees C) Wash and peel potatoes.
Slice potatoes on medium slicing setting in food processor (I use a #5 on my Cuisinart food processor) or with mandoline. *You can do this by hand but it will take you much longer.
*You'll want them to be about ⅛ inch thick (#5 on my Cuisinart food processor)
Scald milk (*see video) - this step is optional but recommended.
Spread ⅓ potatoes in pan and top with ⅓ of the onions
Dot on half the flour and ⅓ fo the butter, then sprinkle on ⅓ of the salt and pepper
Repeat for next layer (adding the potato, onion, butter, flour and salt and pepper)
Place remaining potatoes on top, then remainder of the butter, onions, sprinkle salt and pepper.
Pour milk over top.
Bake, uncovered in 13X9 inch casserole dish for 60 minutes - 75-80 or until fork can easily go through potatoes and it's browned on top.
*If the top is browning too fast and the potatoes aren't cooked, lay a piece of aluminum foil over the top to prevent burning.
*If you want it to cook faster, seal the pan with aluminum foil before baking, then remove 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.
Allow to set for 5 minutes before serving.

Garnish

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

Notes

🎥 Video:

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

Expert tips:

- Best Potatoes to Use: Red potatoes hold their shape well and add great texture. Yukon Golds work too, offering a creamier result. Avoid russets unless you prefer a softer consistency.

- Uniform Slices: To ensure even cooking, slice the potatoes uniformly—about ⅛ inch thick. A mandoline slicer or food processor can save time.

- Prevent Browning: If prepping potatoes in advance, submerge them in cold water and store them in the fridge to prevent discoloration.

- Don't skip scalding: Scalding milk acts as a flavor carrier, warming up the ingredients before baking, reducing cooking time, and preventing curdling.

- How to Scald Milk: Heat it on medium until small bubbles form around the edges—don’t let it boil! (see Video).

- Prevent Dryness: If the top starts browning too much before the potatoes are fully cooked, loosely cover with foil.

- Check Doneness: Use a fork to test—potatoes should be tender but not mushy.

Troubleshooting:

If your scalloped potatoes don't turn out the way you had hoped, check out this article on scalloped potato mistakes and how to fix them.

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.

Nutrition