Homemade is Better—Scalloped Potatoes

With Easter just passing I thought it was time I shared my scalloped potatoes recipe.  I sometimes make these in a 10” – 12” cast iron skillet because I just really love using my cast iron.  You can use an 8×8 or 9×9 if you like, OR you can even put them in a 9×13.  You will not regret this recipe though.

You will notice that I chose to caramelize the onions.  I do this because it brings out a great flavor profile.  If you like more onions then double this up, 3 onions did not produce very much, and I only added a small amount to each layer.

I hope you enjoy this recipe as much as I have.

Scalloped Potatoes


4 tbsp bacon fat or butter and oil mixed
3 onions – sliced.
4-5 cloves of garlic sliced.
3 tbsp flour
1 cup chicken stock
2 cups milk
8-9 yellow potatoes, or less depending on the size of vessel.
2 cups cheddar

  1. Add 1 TBSP of oil to a non-stick pan and carnalize the onions over medium low heat.
  2. Set them aside to cool.
  3. Preheat your oven to 400F.
  4. Heat 3 tbsp of oil and flour the pan and stir until it just starts to cook, add the chicken stock and milk for your roux.
  5. Add the potatoes to a skillet or glass tray in a single layer.
  6. Top with half the onions and half the cheese
  7. Add the rest of the potatoes, onions and cheese.
  8. Pour the milk sauce over the potatoes.
  9. Cover the skillet with aluminum foil and put it in the oven for 1 hour and 30 minutes.
  10. Uncover and cook for another 30 minutes.