Country-Style Scalloped Potatoes: A Meal You Don’t Want To Miss!

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I grew up in a very traditional, old school home. My father worked full time outside of the house, many weeks at 60 hours or more. My mother was a homemaker. She stayed in the house and took care of four kids, did all the cooking and cleaning, and made sure that we were always operating at the optimum level. My dad was a man of few words.

He would come home from work, wash his hands, and sit at the table and read the paper usually until dinner was served. Dinner meant a meat, potato, vegetable, and a bread.

Every night, that’s what we had. Mom always tried to make up some different potatoes so that we weren’t always eating mashed. My favorite were her au gratin style ones, just like this recipe.

They were so rich and delicious, it seemed like we were fighting over the last little bit anytime that she made them. Now that I have the recipe, I can make them at home for my family whenever I want!

Whenever I show up to family gatherings these days, my loved ones are waiting for me to bring these through the door.

I will usually make them ahead of time at home, and then toss them in the slow cooker for easier transporting. They will stay good that way for several hours, if they even last that long. They are always a huge crowd pleaser. These potatoes are great alone or paired up with any of your favorite entrees. If you want, you can turn this into a meaty, hearty meal by adding some cooked, ground beef or sausage!


  • 4-5 large potatoes
  • 1/2 onion; diced
  • 3 Tbsp Land O’ Lakes butter
  • 3 Tbsp Gold Medal all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp McCormick’s black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 2 c Borden milk
  • 1 1/2 c Kraft shredded sharp cheddar cheese


  • Preheat oven to 350.
  • Peel potatoes.
  • Cut in half lengthwise and slice potatoes.
  • Butter baking dish/pan and layer in potatoes. Sprinkle in half of the diced onion.
  • Melt butter in saucepan, sprinkle in the flour and cook on medium heat until bubbly.
  • Sprinkle in salt, pepper, cayenne and garlic powder. Add milk.
  • Stir until thickened and close to boil.
  • Take off heat and add cheese.
  • Stir until cheese is smooth and melted.
  • Pour half the cheese sauce over first layer of potatoes.
  • Add the remaining potatoes and diced onions to dish.
  • Pour the remaining sauce over the top… spread out over all potato and onion mixture. Sprinkle with a bit of cayenne.
  • Cover with foil and bake 1.5 hours.
  • Pull off the foil for the last 30 minutes to brown. Let set on counter 5-10 minutes. Serve and enjoy 🙂
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