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Scalloped Potatoes

I use evaporated milk in this recipe, but whole milk works good too. The taste and the texture is slightly different because of the difference in proteins and fat between the two milks, but it's definitely worth trying both versions.
Prep Time 20 mins
Total Time 20 mins
Servings 10


  • 4-6 large potatoes
  • 1 large onion
  • 3 cups evaporated milk or whole milk
  • ½ cup unsalted butter cut into 8 parts
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 4 tablespoons flour


  • Peel and thinly slice potatoes and onions, keeping them separate.
  • In a 9 x 13-inch baking dish, put a layer of potatoes, then a layer of onions. Cover the layer with 2 tablespoons flour, 1 teaspoon salt, half the pepper, and 4 tablespoons butter. Repeat with rest of potatoes, onions, butter, flour, salt and pepper. Pour milk over potatoes. If using whole milk, heat to warm and pour over potatoes. Bake at 350° until potatoes are tender and milk is absorbed. Stir potatoes mixture 2 or 3 times during baking to absorb flour and milk mixture. If the potatoes are dry, add more milk.
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