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Classic Scalloped Potatoes

A delicious favorite!
5 from 1 vote
Course Side Dish
Cuisine American, Amish


  • 6 cups sliced potatoes (about ¼-inch thick)
  • 6 Tbsp. butter
  • 4 heaping Tbsp flour
  • 1 tsp . salt
  • ½ tsp. black pepper
  • 4 cup half and half (or 4 cups whole milk)
  • Tony Chachere’s Original Creole Seasoning or paprika


  •   Preheat oven to 350 F.
  • Coat a 9 x 13-inch pan with cooking spray.
  • Slice potatoes and set aside.
  • In a large soup pot, melt butter on medium heat, then use a wire whisk to stir in flour.
  • Add salt and pepper, then slowly pour in half and half, still using wire whisk to ensure a smooth consistency with few lumps.
  • Allow sauce to heat up and gently simmer, then add the potatoes.
  • When sauce is just starting to boil, pour mixture into prepared pan. Sprinkle top with either Tony Chachere’s seasoning or paprika. (The creole seasoning adds a nice sprinkling of flavor, though the paprika will still give it an appealing color.)
  • Cover top with foil and bake for about 40 to 45 minutes, until potatoes are tender when pierced with a fork.
  • This is delicious with any kind of meat, or can even be prepared with diced ham for a complete meal.
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