My hubby called these the best scalloped potatoes I have ever made! Everyone loved them, even the son-in-law. I used Yukon Gold potatoes and about half cream instead of all milk (had already purchased before choosing recipe). I don't like onions so I sprinkled some onion powder instead. Used about 8 oz. cheese between the layers for 8 servings and sprinkled pre-cooked bacon pieces on each layer rather than only on top. The shining star in this recipe, though, is the white sauce. Absolutely makes it. Perfect quantity once I moved the potatoes around a bit so it could flow amongst them. Try this recipe. You won't regret it.

Reviewed On: May 22, 2011

Loved this. Only adaptation was dried basil instead of fresh. Well, and I didn't measure the olive oil. Served with a rice dish, which absorbed the sauce nicely.

Reviewed On: Jun. 29, 2010

Very tasty. Just a little salty, but not sure how to judge salt and pepper to taste before the cheese is added

Reviewed On: Oct. 15, 2009