Old-Style Scalloped Potatoes


This is a relatively simple and not too time-consuming dish that’s awesome for family dinners, potlucks, or entertaining. It also freezes and reheats wonderfully.

Old-Style Scalloped Potatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: entree


  • 3-4 lbs White or Russet Potatoes (about 8-10 medium potatoes)
  • 2 Medium Onions
  • 2-8 oz Cans Cream of Celery Soup
  • 1.5 Cups Milk
  • 12-16 oz Mild Cheddar or Colby-Jack Cheese Shreds
  • Salt and Pepper to Taste
  • 2 tsp Seasoning Salt
  • 2 tsp Garlic Powder


  1. Use a sharp knife to cut the potatoes into thin slices, as thin as you can, around 1/8 of an inch. Try to be as uniform as possible so the potatoes cook at roughly the same rate. If available, use a mandoline cutter. These fixed-blade ramps that you slide vegetables over for fast, uniform slices are just the thing for scalloped potatoes or ratatouille. You can peel the potatoes first if desired, but I like to leave them on for a little bit of flavor and vitamins.
  2. Combine the soup and milk in a bowl and set aside. Halve the onion then slice cross-wise extremely thin, like the potatoes. Pour a small amount of the soup/milk mixture into the bottom of a 9×12 rectangular casserole or backing pan, the glass Pyrex ones work great.
  3. Layer the Potatoes, onions, soup mixture, and seasonings for 3 or 4 layers. Save the last 1/4 of the soup mixture to go on top of the last layer. Add the cheese shreds to the top and cover with foil. Bake in the preheated over for at least 1 hour. Start checking the potatoes at around the 1 hour mark, poking with a fork and even pulling one or two out. When they’re almost done, cook without the foil to make everything a little more solid and brown the cheese.

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