Fannie Farmer’s Scalloped Potatoes

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4
  • About This Recipe

    “This is a recipe in my Fannie Farmer cookbook that I just recently found and tried. I didn’t know that scalloped potatoes was such a simple dish to make.”

    Ingredients

  • 4mediumpotatoes, peeled and sliced 1/4 inch thick
  • salt
  • fresh ground pepper
  • 3tablespoonsflour
  • 4tablespoonsbutter
  • 1 1/2 cupsmilk
  • Directions

  • Preheat oven to 350 degrees F (180 C).
  • Butter a 1 1/2 quart casserole.
  • Cover the bottom of the casserole with a single layer of potatoes.
  • Sprinkle generously with salt, pepper, flour and a few dots of butter.
  • Repeat until all of the potato slices are used.
  • Pour milk over the potato slices until the top is almost covered.
  • Dot with the remaining butter.
  • Bake for 1 hour or until the potatoes are soft.
  • Reviews

  • “I personally think this recipe is awesome. My grandmother has made THE BEST Scalloped potatoes since I was little. I mean really good ones. I asked her for her recipe about a year ago only to my surprise to find out this Fannie Farmer was the same recipe, my grandma is in her 80’s.”

  • “This is a great recipe…I also add thinly sliced onion and some bacon or ham for more flavor.”

  • “Easy as!!I added some grated cheese on top, only cause we like cheesy things.lolThanks for posting.”

  • “This is the exact way my mother made her scalloped potatoes, except she would layer thinly sliced onions and sliced Spam to her layers. I, in turn, made them the same way she did, for my family. I prefer this cooking method to making a roux./ white sauce. I’ve used ham a couple of times, but don’t think it gives the dish the same full-bodied flavor that Spam does. I’ve also added grated chedder cheese to the layers. The beauty of this recipe is that the ingredients are flexible, and the assembly techinque easy. Thanks for posting.”

  • “Fantastic recipe!I made these to go with out ham steaks and they turned out perfect.I did shred my potatoes instead of slicing but otherwise followed the recipe.I will use this again….thank you for sharing.”

  • “By omitting the flour and using onion salt rather than plain salt, this recipe becomes one of my childhood favorites. My mother made it that way, and so did her grandmother.I tried it with the flour, which was nice too, but the onion salt is definitely a delicious, savory way to prepare these potatoes. FYI, I think a shallow dish would have worked better for me than my deep one, because I ended up using a lot more than 1 1/2 cups of milk, and I had to bake more like an hour and a half. But delicious! I love these!”

  • “Farewell boxed scalloped potatoes…this fabulous recipe is 100 times better!I used fat-free milk and did not add onion, because they would make my kids suspicious!However, I did sprinkle onion powder along with the salt and pepper, and the flavor was perfect.I’ll double this recipe and take it to Easter dinner!”

  • “These were very good!! I added one sliced onion, 2 smashed cloves of garlic and some shredded parmesan cheese on top. I whisked the garlic and flour together into the milk before pouring it onto the potatoes.Wonderful stuff, thanks for a good one!!November 29/07made these for supper tonight, wonderful stuff!!! I added sliced onion this time and just made half a recipe for the two of us. Thanks again for a good one!”

  • “I love onions in almost everything including this recipe. I put a layer of onions with each layer of potatoes. Before serving, stir in shredded cheddar cheese to your liking.”

  • “These always turn out well. I also like to add some onion and sometimes a bit of cheese on top.”

  • “By far the easiest and best way to make scalloped potatoes.Thanks for posting!”

  • “My grandmother made a variation of this regularly as a main dish; she was great at stretching her food budget and dishes to feed a large family in the 20s and 30s and it remained a family favorite.As a little kid, this seemed like a magical dish because it went into the oven as potato slices in milk, and came out with a sauce.Her variation was adding bits of ham and thinly sliced onions, like another user mentioned.She also cooked it in a shallow pan, so while the sauce was on the thin side, it was still a sauce. If adding meat, use something with a heartier flavor profile (like a country style ham, versus a milder one), as it adds a depth of flavor than more bland meats. Same with the onion; a less sweet variety will mellow out in the cooking while adding to the flavor.”

  • “We may perhaps use the tip of another reviewer and cook in a shallower pan – there was a little extra liquid for us.We also added a little onion powder in each layer too.But apart from- a lovely accompaniment for dinner.”

  • “First time I’ve tried to make these. Had I known how simple it was I would have done so years ago.Other reviews said this recipe was bland so I added some minced onion and threw mozzarella cheese on top (don’t like cheddar).Really tasty. Thanks!”

  • “Tasted a little bland, but much better with lots of salt and pepper. Will try cheese and maybe onions next time for flavor”

  • “This is a very good. solid scalloped potatoes recipe. We used rice flour rather than wheat flour and almond milk rather than dairy milk, and those substitutions worked well.”

  • “Yum–simple and delicious.I did have to bake for 1 1/4 or maybe 1 1/2 hours.Thanks, Mysterygirl!”

  • “So simple and easy to make.I also added some onion, and leftover bacon crumbles.Thanks for a great recipe!”

  • “This recipe was so simple to make and absolutely wonderful.I added thinly sliced onions in each layer of potatoes and that is the only thing I changed.Thanks for sharing.”

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