Grandma’s Creamy Homemade Scalloped Potatoes

casserole with arugula and tomatoes on the side

Grandma’s Creamy Scalloped Potatoes

Creamy delicious homemade Scalloped Potatoes, using Gourmet Spices and Seasonings, just like Grandma used to make.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 6 Slices of Bacon
  • 4 tablespoons butter
  • 1 medium onion finely chopped (1/2 cup)
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon Pink Himalayan Sea salt
  • 1/4 teaspoon Ground pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Celery Flakes (or Fresh finely Chopped Celery if preferred)
  • 2 1/2 cups milk
  • 6 medium peeled potatoes (thinly sliced)


  • Cook Bacon in Large Frying pan until partially cooked but NOT cooked all the way to crisp. Set Aside to Cool.
  • Heat oven to 400°F. Grease 2-quart casserole with butter or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk, , Simply Organic Onion Powder and Simply Organic Celery Flakes. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Top with partially cooked Bacon broken into pieces.
  • Cover; bake 60 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving to allow sauce to thicken.


Recipe by Homestead Treasures
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