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Mom’s Classic Scalloped Potatoes Without Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Evelyn
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This recipe for Mom’s Scalloped Potatoes Without Cheese offers a creamy, flavorful alternative to traditional scalloped potatoes by skipping the cheese. Layers of thinly sliced red potatoes are seasoned, lightly floured, and baked with butter and milk until golden brown and crispy on the edges. It’s a comforting, classic side dish with simple ingredients and a rich texture, perfect for family dinners or holiday meals.

Ingredients

Potatoes and Seasonings

  • 3 pounds red potatoes (9 large, peeled and sliced into 1/8-inch-thick rounds)
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon onion powder

Dairy and Flour

  • 6 tablespoons salted butter (plus extra for greasing the pan)
  • 1/4 cup all-purpose flour (divided: 1 1/2 tbsp + 1 1/2 tbsp + 1 tbsp)
  • 1 1/2 cups milk (whole or 2%)

Instructions

  1. Prepare the pan and potatoes: Generously grease a 9×13-inch baking pan with butter. Peel all the potatoes. Preheat your oven to 375 degrees F (190 degrees C).
  2. Mix seasonings: In a small bowl, stir together the salt, black pepper, and onion powder until combined. Divide the mixture into three equal portions.
  3. Slice first layer of potatoes: Slice 1 pound of potatoes into 1/8-inch thick rounds using a mandoline, box grater, or food processor. Blot the slices dry with paper towels to remove excess moisture.
  4. Assemble first layer: Evenly arrange the potato slices in the greased pan, overlapping slightly and stacking as needed. Sprinkle 1/3 of the seasoning mixture over the potatoes, then sprinkle 1 1/2 tablespoons of flour. Cut 2 tablespoons of butter into small squares and dot over the layer.
  5. Slice and assemble second layer: Repeat slicing and blotting 1 more pound of potatoes. Arrange as a second layer on top of the first. Sprinkle half of the remaining seasoning mix and another 1 1/2 tablespoons of flour. Dot with 2 tablespoons of butter.
  6. Slice and assemble third layer: Slice and blot the final pound of potatoes. Arrange in an even layer over the second. Sprinkle the remaining seasoning and the last tablespoon of flour evenly (avoid clumps). Dot with 2 tablespoons of butter.
  7. Add milk: Pour the milk over the potatoes so it fills the bottom of the pan and just barely covers the potatoes.
  8. Bake: Place the pan uncovered in the preheated oven and bake for 70 to 80 minutes. The dish is done when the surface turns golden brown and crispy, with dark brown crust formed on the edges. Start checking around 65 minutes to avoid burning.
  9. Store leftovers: Refrigerate any leftovers in an airtight container for up to five days. Reheat in the microwave before serving.

Notes

  • Use red potatoes for the best texture and flavor; their waxy nature holds up well in baking.
  • Blotting the slices dry with paper towels removes excess moisture to prevent sogginess and promotes crispiness.
  • A mandoline slicer provides the most uniform thin slices but a sharp knife or other kitchen tools can work.
  • Monitor baking closely after 65 minutes as oven temperatures may vary, preventing overbaking.
  • This recipe is naturally cheese-free but can be customized by adding grated cheese if desired.
  • Butter is used both to grease the pan and dot on top of layers for richness and flavor.

Find it online: https://evelynscooking.com/moms-classic-scalloped-potatoes-without-cheese-recipe/