Joyce’s Scalloped Potatoes

My late husband’s mother made these for dinner with pork chops on the top and I just had to have her “recipe”. Of course she didn’t measure anything, so she had me come over and make them with her one snowy afternoon. I still don’t necessarily measure when I cook them either… Sometimes I like them with a little extra sauce if I’m making them with chops or ham.


  • 6 medium size russet potatoes – halved and sliced about 1/4″
  • I large onion – sliced
  • 4 Tbs Butter
  • 4 Tbs all purpose flour
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 3 cups milk (I let my measured milk warm on the counter while doing prep work)


  • Preheat your oven to 350 degrees
  • In a saucepan, melt the butter
  • whisk in flour, salt, and pepper. You want this to be smooth and bubbly, cooking out the flour flavor. If it seems too runny you may want to add more flour a pinch at a time.
  • Add the milk slowly, whisking constantly so the sauce doesn’t clump.
  • Simmer this over low heat until the sauce thickens, whisking occasionally so it doesn’t stick to the bottom of the pan.
  • Pour over the potatoes and onions and mix in
  • Bake in the oven at 350 degrees for about an hour and a half to two hours, uncovered.

*I love these potatoes with either sliced ham or pork chops on the top. When preparing that way, I sear the meat in a skillet first, then nestle the meat into the potatoes before putting them in the oven to bake.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: