I have seen some very inventive creations that have been called ‘scalloped potatoes’.  Everything from nice looking ah gratin potatoes to pre-cooked potato chunks baked in canned mushroom soup.  I am posting my pictures of the ‘real authentic scalloped potatoes’ like your great grandmother would have made. 

Star with a nice cream sauce.  Melt 1/2 lb of butter in a good saucepan and cook until it turns a creamy white colour.  Whisk in while cooking, 1/3 cup of all purpose flour, continue to cook this until it is a very smooth paste.  Slowly whisk in 2 cups of heavy cream.  Whisk under medium heat while it begins to bubble and thicken.  Slowly whisk in 2 cups of milk.  Whisk until this becomes a nice thick-ish cream sauce.  Add 1/2 teaspoon white pepper and slowly add salt a bit at a time and taste until you have it at a perfect saltiness…not too much, but enough to taste.  Remove from heat, set aside covered.

Next, peel and thinly slice potatoes until you have 6 to 8 cups depending on the size of your large casserole dish.  I went out to my garden and got a mix of fresh yukon and russet.  I used a mandolin to slice my potatoes ‘potato chip’ thin, making sure to have some left over.  Now, slice a large onion just as thin.  Butter your casserole dish.  put a layer of potato slices on the bottom, then a layer of onion, cover with a good layer of cream sauce.  Repeat this until the casserole dish is full.  Make sure potatoes are covered.

On top, crush a few soda crackers. 

Bake at 325, for the afternoon, keep a watch on them.  Some ovens vary and you don’t want them undercooked or worse, burned.  I don’t have a picture of the finished product as they are still in the oven as I am typing this…making the house smell glorious.  I know this is a lot of work…but it’s worth the effort…it’s the real deal!  Enjoy!