Classic scalloped potatoes like Grandma used to make 95



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Do you remember that creamy potato bake that Grandma used to make? It was so delicious and always filled you up.

Well, we’ve got a classic recipe for you today, and it’s just like the scalloped potatoes of the 60s.



  • 4 potatoes, peeled and thinly sliced
  • 1 yellow onion, chopped
  • 1⁄4 cup water
  • 1⁄4 teaspoon each salt and black pepper
  • 1⁄4 teaspoon celery seeds (optional)
  • 11⁄2 cups low-fat milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons minced parsley
  • 1⁄2 cup shredded reduced-fat cheddar cheese


  1. Cover the potatoes with water and bring to a boil over high heat. Lower the heat and simmer for 12 to 15 minutes or until potatoes are almost tender. Drain.
  2. Preheat the oven to 180 degrees. In a small saucepan, combine the onion and the 1⁄4 cup water, bringing to a boil.
  3. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds.
  4. In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring until the mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
  5. Place half of the potatoes in a lightly greased casserole dish. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture.
  6. Bake for 20 minutes or until heated through. Sprinkle with cheese!



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  1. Not as rich as my recipe but a lot healthier

    1 REPLY
    • Sounds like this is a copy from an Americn recipe! All purpose flour?????

      I’m not ancient but potato slices would have been thick, no water, cream not thin milk, local tasty cheese or silver foil wrapped Kraft would have been all that was available, celery seed?? No celery grown in the Deep South of Tassie, so it wasn’t available.

  2. My grandmother & my mother never used low fat anything & neither do I.. In the 60’s I was doing the cooking…. There is no need to cook the potatoes in water first, they cook in the milk & cream.. Much better..

    1 REPLY
    • Hi Kerry i agree with everything you say..would you have a recipe or suggest a post i could get the “Real” “scalloped potatoes bake” a rookie..many thanks Lynette..

  3. My Grandma didn’t make any as far as I recall

    3 REPLY
    • No I don’t think there was anything like this when 😃I grew up in the 40/50s. I never made it either don’t remember there ever was a recipe for it either

    • Thanks Betty 🙂 Well I was raised in Germany and I can’t remember everything about what my Mum and Grandma cooked! Once we came to Australia, it all changed to Aussie Tucker 🙂

  4. We learnt to make this in high school in the early ’60’s, no onion, no celery seeds and no low cheese. Never cooked potatoes first as they were cooked with the milk and cream. My mum and granny cooked it the same way as I was taught.

    1 REPLY
  5. It’s not fat that is the problem with our diet, it is sugar . Enjoy the dish with cream and regular cheese. Low fat cheese is awful!

    1 REPLY
    • I agree Andree, the old fashioned way is the best & so simple. I could never imagine putting low fat anything in this dish It’s used mostly as a side dish anyway.

  6. I make it with just par boiled sliced potatoes, with cream and grated cheese ,cooked in the oven till. the potatoes are cooked, the cream,bubbly and thick and the cream melted and golden. !!! generous amounts of cream and cheese a necessity

  7. Grandma?? No. Mum my sister and myself and any other female friend I can think of, and potato bake as well, great to take to friends BBQ. Making my mouth water.

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