Scalloped Potatoes: West Coast Style

When I was growing up on the east coast of Canada, I went to a lot of church suppers. That’s where I first ate scalloped potatoes.

When my nephew spoke at Mom’s Celebration of Life he shared that he’d loved her scalloped potatoes and asked for her recipe. She told him where to find the box in the supermarket, and what brand she used.  A box of scalloped potatoes was often on her shopping list, and there were a couple of boxes in her cupboard when she died. I tried them, but thought they tasted like cardboard.

Over the years I’ve tried many times to make a dish of scalloped potatoes like the ones I ate at the church suppers, but it wasn’t until now that I finally figured out the trick to make them nice ‘n sticky-creamy, with a crisp, browned top.

  • Select a suitable size baking dish, and if you’re lazy on the clean up, line it with parchment paper.
  • Preheat oven to about 325F.
  • Thinly slice sufficient potatoes to fill the pan, alternating with thinly sliced onion. Adjust quantity to personal taste.
  • You can also add a little garlic and a few bay leaves, or any one of “Parsely, sage, rosemary, and thyme…”
  • While you are layering the potato slices in the pan, sprinkle them with flour, and dot with butter or olive oil margarine.
  • Salt and pepper layers to taste. Go easy, too much of a good thing can spoil it.
  • Whisk together about 1 T of flour and a cup of whole milk, and pour over the potatoes to cover about two-thirds.  The exact quantity of milk will depend on the size of your dish, so you may need to mix up a couple batches of flour and milk.
  • Cover with aluminum foil, or the lid of the baking dish, and bake about 90 minutes.
  • Check each 30 minutes, and rotate dish in oven to ensure even cooking.
  • Uncover for last 30 minutes and increase temperature, or use a low temp. broil and bake until top is crispy brown.
  • Let stand about 15 minutes after removing from over. This settles the dish before serving.

You can make this dish creamier with half and half cream or yogurt, or substitute dairy with soy, or your favorite non-dairy milk. Enjoy!

3 thoughts on “Scalloped Potatoes: West Coast Style

Add yours

  1. I love scalloped potatoes. I like them either without cheese or the cheesy style. My mother used to make both. This is a dish I do make every now and then–either with or without cheese.

    Arlee Bird
    A to Z Challenge Co-host
    Tossing It Out

      1. Sometimes–in fact most of the time–I use the boxed varieties for convenience sake. But I’ve made them from scratch as well and usually just kind of wing it. No secrets.


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