I thought this was very good. Although my meat didn't fall apart in the slow cooker. It was good the next day too when I reheated it. It did fall apart then.

Reviewed On: Feb. 3, 2011

This the way my mother made scalloped potatoes. I have made them for years this way. My Mom always made them perfect. I never had the amounts, so sometimes mine weren't as perfect. Now, thanks to BUCHKO, I have some amounts. This is the only way to make scallooped potatoes. To all you cooks saying to make a roue first, you are missing the point of the recipe. This only requires on pan. I do stir it up in the middle of cooking to get lumps out and to make sure it is not going to be too thick or too thin. I always remember there being dry flour bits in my Moms. I guess just like having lumps in gravy or mashed potatoes, thats how you know it is homemade. Nothing tops this recipe. Thank you.

Reviewed On: Jun. 1, 2009

I thought this was OK. I will probably make it again but I will use 1/2 a head of cabbage and more noodles.

Reviewed On: Dec. 16, 2008