Tag: Fashion

Old Fashion Scalloped Potatoes and Ham by Gordon Ramsay


Old fashioned scalloped potatoes and ham is a great casserole for an everyday meal or potluck dinner. Made from scratch, this will be one of your favorite dinners recipes.
scalloped potatoes and ham on a fork

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Introduction and My Rating

This is one of our favorite comfort foods. With these simple step by step photo instructions, you get it perfect results the first time and every time.

As usual, I read way too many recipes, but most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network. But I could use several others as inspiration also.  A few changes to simplify the instructions, add the step by step pictures, and decrease the fat some.

I know this is cooking for two, but this fits our lifestyle. Since it is the whole meal, we will eat a double amount, and I was cooking for leftovers, also.

This is a recipe that is easily cut in half, but for this amount of time and work, I want more return. But instructions for decreasing the size of the recipe is in the notes of the recipe card.

My Rating

My rating system. Great 5 out of 5


I had originally rated this a solid four, but with the evolution of the recipe with perhaps 25 repeat cookings, it has made it to the five range. Low 5 but still a 5 for me.

Scalloped vs. Au Gratin

Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.”  So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.

Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

So, this could also be called Au Gratin potatoes and ham. I was brought up calling this scalloped, so I’m using that, but Au Gratin may be more correct.

📋Ingredients

Potatoes

All potatoes will cook about the same, so use what you want and have available, but usually, Russet potatoes are used. I like to leave the skin on but remove if you want.

Cheese

The original recipe called for Monterey Jack, and I used that the first few times. Mostly I now use a mild cheddar. A nice Gruyere would be nice also.

⏰Time

The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is “done,” there is still a little firm in the potatoes that my wife and I don’t like.

I have done this 20 plus times, and I now do a total of about 2 hours of total cooking time.  So I have changed the instructions, but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.

✔️Tips

Recipe Size

This recipe is written for a full-size casserole of 9X13 inches. I’m calling that 8 servings, but we love the leftovers and try to cook for that. But, I do adjust this down some if I’m short on ham.

But many of you want a smaller “for two” or “for one” casserole.  Here are the “cut in half” tips.

  1. Use a 6X9 or 8X8 pan.
  2. In the recipe card, adjust the number of servings to 4. That will do the math an change the ingredient amounts displayed. WARNING- this does not adjust the instructions, so you will need to follow the amounts in the ingredients and not the instructions.
  3. Cooking time does not change to a little shorter, so check a bit early.

Storage

Good refrigerated for 3-4 days and can be frozen for 3-4 months.

📖Scalloped Potato Recipes

Old Fashion Scalloped Potatoes

Crock Pot Scalloped Potatoes

Also, see What to Do With Leftover Ham for ham ideas.

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🔪Instructions

ham with potatoes and ingredients

Preheat oven to 350° convection or 375° conventional.

slicing potatoes with a mandolin

Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin, and a mandolin is recommended. If you use a mandolin, please follow the manufactures safety instructions.

Chopped onion on white board

Chop 1 small onion. Chop, slice, or cut your ham into bite-size pieces.

adding flour to saucepan with butter and onion

Over medium-high heat in a medium saucepan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.

adding milk to saucepan with whisk

Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.

coveing a glass casserole dish with butter

Prep a 9 by 13 inch casserole dish with a coat of butter.

adding cheese sauce to casserole with first layer

Add about 1/3 of the potatoes—top with 1/3 of the ham, 1/2 cup cheese of choice, and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.

casserole covered tightly with foil

Cover with aluminum foil.

browned casserole in glass dish

Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling.

scalloped potatoes and ham on white plate

Allow to sit for about 10 minutes before serving.

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📖 Recipe

Old Fashion Scalloped Potatoes and Ham

Old fashioned scalloped potatoes and ham is a great casserole for an everyday meal or potluck dinner. Made from scratch, this will be one of your favorite dinners recipes.

Prep Time25 mins

Cook Time2 hrs

Total Time2 hrs 25 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 8 servings

Ingredients

  • 4 russet potatoes – medium cleaned and sliced thin. Peeling optional
  • 1 onion – small chipped
  • 4 tablespoon butter
  • 4 tablespoon flour – 1/4 cup
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 2 cups shredded cheese of choice – Monterey Jack or cheddar are good choices
  • 3/4 pound ham – dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.
US Customary – Convert to Metric

Instructions

  • Preheat oven to 350° convection or 375° conventional.

  • Scrub and cut four medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended. If using a mandolin, please follow the manufacturers safety instructions.

  • Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.

  • Over medium-high heat in a medium saucepan melt four tablespoons butter and add the onion. Cook until the onion is clearing some, about 3-4 minutes.

  • Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.

  • Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well – about 3-4 minutes. During this part, add one teaspoon salt and 1/2 teaspoon pepper.

  • Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup of cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.

  • Cover with aluminum foil.

  • Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.

Recipe Notes

Pro Tips:

  1. Easy to cut in half. See the instructions below.
  2. Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
  3. Use potatoes of your choice, but I like Russets. Peeling is optional.
  4. Cheese of your choice. I use cheddar or Monterey Jack.
  5. The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firm in the potatoes which my wife and I don’t like. I have done this 20 plus times, and I now do a total of almost 2 hours total cooking time.  So, I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
  6. I scale this up or down depending on how much leftover ham I have.
  7. Good refrigerated for 3-4 days, and can be frozen for 3-4 months.

Instructions for half size:

  1. Use a 6X9 or 8X8 pan.
  2. In the recipe card, adjust the number of servings to 4. That will do the math and change the ingredient amounts displayed. WARNING- this does not adjust the instructions so you will need to use follow the amounts in the ingredients, and not the instructions.
  3. Cooking time does not change much, but check it a bit early.

Course Main Course

Cuisine American

Keyword Au Gratin Potatoes and Ham, Scalloped Potatoes and Ham

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Old Fashion Scalloped Potatoes and Ham

Amount Per Serving

Calories 402 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g60%

Cholesterol 73mg24%

Sodium 1065mg44%

Potassium 757mg22%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 6g7%

Protein 22g44%

Vitamin A 645IU13%

Vitamin C 7mg8%

Calcium 337mg34%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: This recipe was originally published on April 12, 2014. Updated with expanded options, refreshed photos and a table of contents to help navigation.

Thanks Aunt Ginni

14 week old Molly and Lilly cuddling toys from Aunt Ginni

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Old Fashion Salisbury Steak with Onion Gravy by Gordon Ramsay


Old Fashion Salisbury Steak with onion gravy will bring back great memories. A classic recipe that your grandmother would have made. Quick and easy comfort food that makes a great family dinner.
closeup image of Salisbury Steak on a blue plate with potatoes and gravy

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Introduction and My Rating

Salisbury steak is a classic American dish with ground beef patties seasoned in various manors and served with brown gravy over mashed potatoes or noodles. Comfort food from out of the past.

This is another request by my wife, but this time, she even remembered the recipe she made, but details like exact measurements were missing. So after some searching, she found Simple Salisbury at Cincyshopper, which she based on Pioneer Woman’s Salisbury Steak Meatballs.

All the right ingredients but not quite there. The recipe called for gravy mix and no onions in the gravy, but I can fix that. A few more changes, and we both felt it was just right.

My Rating

My rating system. Great 5 out of 5


A nice comfort food. A high 4 or a low 5. I was in the mode for a classic, so a 5. All with just one pan.

🐄Salisbury Steak

This is comfort food and not low fat diet food. I suggest using standard 80/20 ground beef. That is the standard for burgers and is an excellent choice here.

Since there is no egg or anything to be a hindrance to scaling this recipe, it is the ultimate adjustable recipe. Having said that, 1 pound of ground beef is about as small as I want to go.

One more point. Once the patties are formed, compress a quarter size around and just under 1/4 inch deep area on one side. This will help prevent the patties from puffing up during cooking and will help more even cooking.

Some may call this hamburger steak, but since there is a filler, that is not correct.

♨️The Gravy

Begin by caramelizing some onion and just set aside. It will heat right back up when added back in the latter. You can skip the onion if you want. Do not add raw onion to the gravy and think you can cook it well.

You can use mushrooms in place of or in addition to the onions.

We made our gravy without mix using a slurry method with flour. Plus, I added the caramelized onion for flavor.

With all that onion in the gravy, I pulled the onion from the steaks. Please see How To Make Gravy at Home  for more details on how to do the gravy

🌡️Temperature

165° absolute minimum for the internal temperature when cooking ground beef. No discussion allowed. I’m playing the Doctor’s card here. You will not eat or serve ground beef that has not reached 165 degrees.

The most important step in this recipe is to cook the Salisbury Steak until done safely. Accurate thermometers are a must for accurate cooking and food safety. As they say, knowledge is power. A good thermometer will take you from just an OK to an excellent cook.

I love my Thermapen. A good thermometer, like the Thermapen, will outlast a cheaper thermometer many times over and save you lots of money and heartache with improperly prepared meat. Available in The Cooking for Two Shop.

📖Comfort Food Recipes

Easy Pot Roast with Gravy

Oven Fried Chicken with Gravy

One Pan Beef Tips with Gravy

Fried Pork Chops with Gravy

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🔪Instructions

raw burger with ingredients

Note while pictures are for five servings, the discussion, and the recipe is set for 3-4 servings. I adjusted.

cooking onion in black skillet

If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

raw burger with bread crumbs and mustard in bowl

Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and 1/2 teaspoon garlic powder. If not doing the onions, then add 1/2 teaspoon onion powder.

raw burger patties on white board

Divide one pound of hamburger into 3-4 equal portions. A quarter size indent in the middle will help prevent puffing up of the patties and make cooking evener.

cooked patties in black skillet with thermometer

Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

tenting Salisbury Steak with foil on plate

Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

adding flour to borth in skillet with whisk

Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce. Add salt to taste.

adding onion back into gravy

Whisk until nicely thickened, a few minutes. Add caramelized onions to the gravy and mix well if using.

adding Salisbury Steak into gravy

Add steak back into the mixture, simmer a few minutes.

Salisbury Steak on wooden spoon

Serve with mashed potatoes or as you wish.

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📖 Recipe

Old Fashion Salisbury Steak with Onion Gravy

Old Fashion Salisbury Steak with onion gravy will bring back great memories. A classic recipe that your grandmother would have made. Quick and easy comfort food that makes a great family dinner.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 pound ground beef
  • 1/3 cup bread crumbs
  • 2 teaspoons ketchup
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder – optional, use if not doing onion in gravy

Gravy

  • 1 onion – small chopped
  • 1 teaspoon oil
  • 2 cups beef broth
  • 4 tablespoons flour
  • 1 teaspoon ketchup
  • 1/2 teaspoons Worcestershire sauce
US Customary – Convert to Metric

Instructions

  • If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

  • Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and 1/2 teaspoon garlic powder. If not doing the onions, then add 1/2 teaspoon onion powder.

  • Divide one pound of hamburger mixture into 3-4 equal portions. A quarter size indent in the middle will help prevent puffing up of the patties and make cooking evener.

  • Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

  • Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

  • Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce. Add salt to taste.

  • Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.

  • Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish.

Recipe Notes

Pro Tips

  1. I like my meat servings a bit bigger, so I use 1/3 pound of ground beef per serving. Doing 1/4 pound per serving would be just fine and cook a little faster. Remember there is filler in there, so they are bigger than that sounds.
  2. Don’t chop the onion. Cut into rings and maybe cut the larger ones in half.
  3. You can easily use mushrooms in place of or in addition to the onions in the gravy.
  4. Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.
  5. Be sure to cook the burger to 165° minimum.

Course Main Course

Cuisine American

Keyword Onion Gravy, Salisbury Steak

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Old Fashion Salisbury Steak with Onion Gravy

Amount Per Serving

Calories 343 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g35%

Cholesterol 77mg26%

Sodium 433mg18%

Potassium 644mg18%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 3g3%

Protein 26g52%

Vitamin A 13IU0%

Vitamin C 2mg2%

Calcium 40mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: Originally published September 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly dogs setting quitely next to the pond

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Old Fashion Scalloped Potatoes | 101 Cooking For Two by Gordon Ramsay


Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.
Scalloped Potatoes in casserole dish

Editor’s Note: Originally Published January 19, 2013. Refreshed with expanded information and options along with updated photos.

I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients. This is one of those great older recipes that is easy and absolutely delicious.

My Rating
My rating system. Great 5 out of 5

Excellent old fashion taste. Good enough that my wife dug the recipe out of my “to post” file and made it again two days later. Yep, she loves it.

Pro Tips: Recipe Notes for Scalloped Potatoes

This is based on a recipe that originally came from the 1971 Florence Junior League Cookbook. I didn’t do much to the recipe. 4 cups of sliced potatoes became six medium potatoes. I used pre-shredded, not grated cheese for ease. But mostly I expanded on the instructions to simplify and make them less intimidating.

What is Scalloped vs. Au Gratin?

Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.

Au Gratin means “with cheese.”  So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

I use “scalloped” since it is correct and that is what I have called this forever. But Au Gratin is correct and a bit more specific.

What Potatoes to Use?

All potatoes cook about the same. The main difference will be the thick skin on Russets, and they will have a bit more starch.  So Russets are an excellent baker.

But other potatoes, like a Yukon Gold, would work great here. I would not use a small potato just because it will cause extra work for no real return.

I usually use peeled Russet potatoes since I have them on hand. I use the smaller potatoes in the bag that are not big enough for baking.

You need about 4 cups of potato slices. I used 6 smaller to medium potatoes to get that.

I suggest using a Mandolin to slice potatoes, but a knife works. If using Russets, then peal. If using a thinner skin potato, then pealing in optional

What Cheese to Use?

Most people will use cheddar, but Monterey Jack or nice Gruyere would be nice also.

The Baking Dish

The thicker the dish, the longer the baking time. I used a 9 by 6 baking dish that was 1 inch deep.

Double the recipe to use a 9 by 13 standard casserole dish.

Storage and Reheating

Good refrigerated for 3-4 days and frozen for 3-4 months.

We much prefer this reheated in an oven instead of a microwave with seems to change the texture some.

How Long to Cook Scalloped Potatoes?

The standard recommendation for scalloped potatoes is generally 1 hour and “fork-tender,” and that is fine.

But for us, we want creamy, melt in your mouth. We love to cook longer. For this about and other 2o minutes. Cover if needed to keep from browning too much.

If you add ham and make a thicker casserole, our cooking time is about 2 hours mostly covered. See the recipe link below.

Other Scalloped Potato Options

Old Fashion Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes

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potatoes and other scalloped potatoes ingredients

Preheat oven to 350, not convection.

slicing potato with a madoline

Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here (BE CAREFUL.) The setting on mine for this is “thin.” You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water.

whisking sauce in pan

Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and 1/8 teaspoon cayenne pepper (optional.) Bring to a light boil, and this will start to thicken in a few more minutes.

added cheese and whisk sauce

Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.

layer potatoes into dish

Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

adding sauce to potatoes

Pour half the cheese sauce over the first half of the potatoes.

top with cheese and paprika

Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.

scalloped potatoes on fork

Bake until potatoes are “fork-tender.” This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

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Old Fashion Scalloped Potatoes

Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Author: Dan Mikesell AKA DrDan

Course : Potato

Cuisine : American

Keyword : Au Gratin Potatoes, Scalloped Potatoes

Servings/Adjust Amount: 8 servings

8

Ingredients

  • 6 medium potatoes – 4 cups prepared
  • 3 tablespoons butter
  • 3 tablespoons AP flour
  • 1 ½ cup milk
  • 1 teaspoon salt
  • ⅙ teaspoon cayenne pepper – optional
  • 1 ½ cup shredded cheddar cheese – or cheese of choice
  • 1 sprinkle paprika – optional

Instructions

  • Preheat oven to 350, not convection.

  • Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is “thin.”

  • Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.

  • Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.

  • Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.

  • Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

  • Pour half the cheese sauce over the first half of the potatoes.

  • Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)

  • Bake until potatoes are “fork-tender.” This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
  2. Use the potatoes you like, but Russets are standard, but Yukon Gold is also a good choice. You need about 4 cups of potato slices that will obviously vary by the size of the potatoes.
  3. Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
  4. This recipe uses a 6 by 9 baking dish, about 1 inch deep. If you double, use a 9 by 13 standard casserole. Thicker takes longer to cook.
  5. You can add ham to this but also check the specific Old Fashion Scalloped Potatoes and Ham recipe.
  6. We like our scalloped potatoes cooked longer for a creamier texture. We add about 20 minutes and tent with foil near the end to prevent over-browning — Cook to your taste but get to at least fork-tender.
  7. Be sure to allow them to rest for 5-10 minutes before serving.
  8. Good refrigerated for 3-4 days and 3-4 months frozen. 
  9. Like many casseroles, the next day, these are even better.
  10. Reheat in the oven covered is better than a microwave.
  11. If you use a mandoline, BE CAREFUL, and follow the instructions. I have seen significant injuries.

Nutrition Facts

Old Fashion Scalloped Potatoes

Amount Per Serving

Calories 276 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g35%

Cholesterol 34mg11%

Sodium 487mg20%

Potassium 759mg22%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 516IU10%

Vitamin C 9mg11%

Calcium 231mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
  Subscribe to 101 Cooking for Two Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published January 19, 2013.

Lilly dog after running

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