Scalloped Potatoes Part 2


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Scalloped Potatoes

Scalloped Potatoes

In our scalloped potatoes part 1 post we discussed preparing scalloped potatoes and methods to making it easier. We provided a creamy potato recipe from one of our family friends. This post provides the original Jessie Read recipe found in the Three Meals a Day cook book.

The original recipe is called Scalloped Onions or Potatoes. The main differences between this and the other recipe post is the lack of cream and not mixing onions and potatoes together. The cream in the other recipe does make it richer, but for those wanting a slightly lighter version, this 1940’s version will work just fine. Just remember that in the 40’s milk was usually whole milk.


6 medium size onions or potatoes
1 1/2 tbs flour
1 1/2 tbs butter
3/4 tsp salt
1/8 tsp pepper
1 1/2 cups milk

Peal and slice potatoes (or onions) and arrange in alternate layers in a casserole with flour, dots of the butter, salt and pepper. Cover with the milk and bake at 375 degrees F. for 35 minutes. Serves 6.

(page 148, Three Meals a Day)

“So—I leave with you this collection of recipes with the sincere hope that they will do much toward increasing your joy in cooking and assist in keeping you away from the unforgivable sin of monotonous meals”…………Jessie Read (from the preface of the first edition 1938)

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