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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Moss Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan Moss


Potatoes (thinly sliced)
Onions (thinly sliced)
Shredded cheese (your choice) I use extra sharp

The amount of ingredients is your choice according to the size dish you want to make.
For instance for my Easter Scalloped potatoes cooked in my 4 Quart oval Corning Ware dish, I use 5 lbs of potatoes.
Most recipes say 2 lbs. potatoes for a 2 quart dish

Layer the potatoes, onions, cheese.(In that order) in a greased casserole dish
After each layer , sprinkle approximately 1 tbsp flour over layer evenly distributed
slices of butter (evenly distributed)
Salt & pepper
The last layer should finish with the cheese.
Pour milk into potatoes until it is about 3/4 from top

Heat oven to 350. Place COVERED dish in oven for approximately 30-45 minutes
Uncover bake 60-70 additional minutes longer or until potatoes are tender.
Let stand 5-10 minutes after removing from oven before serving

Actually I cook my large dish for about 4 hours. I think the longer the better, as long as they don't dry out. Mixes the flavors




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