It wasn't that these tasted bad, in fact, they tasted pretty good (after I added garlic, cheese and additional seasonings.) The reason I am only giving these 2 stars is because it took me 2 days to achieve an edible result. The first night, I had a great dinner planned or my hubby and I (kids with the grandparents) of thick cut ribeyes, broccoli and scalloped potatoes, and because of these, we had no starch, well done steaks and cold broccoli...after an hour and a half in the oven,these still were only half cooked at best, and had managed overflow all over my oven. Not one to waste, I put them in the fridge and planned to use them last night for dinner. After 10 mins in the microwave, then another hour and 15 mins in the oven at 375, these were finally edible...( that's right, an incredible total cooking time of almost 3 hours)but for all that, they were defiantely NOT worth it...my potatoes were sliced very thin, so it wasn't that, and my oven tends to cook hotter than other ovens i've had previously, so I am just trying to figure out what went wrong...but I won't be making these again to find out! sorry!

These were almost as good as the ones I make from scratch. I added cheddar cheese and some salt. I also cooked them for 30 minutes more than what the recipe called for. I will definately make it again.

turned out wonderful thanks for sharing :-) will make agin

very good basic scalloped potatoes recipe, I going to play with adding to it. I would make it again.

I made this last night with a glazed ham and it was out of this world. My 13 year old is VERY picky and she ate three helpings. She doesn't like onion pieces so I used 1/2 tsp onion powder for the taste and added cheddar cheese to the soup and on top at the last 20 minutes. DO NOT add the extra milk..not needed! Just like all the reviews say it does take alot more time to cook. Also I sliced the potatoes instead of cubing. I will be making this again..in fact my daughter asked me to make it again tonight before she left for school.

A new twist on an old favorite. I used cream of chicken soup, and it was rich and tasty. Thinking about using cream of cheddar the next time I make this!

Good recipe, I added garlic powder and fresh grated parmesean cheese between the layers, also soaked raw potatoes in cold salt water and partially boiled in chicken broth per another reviewer and it was yummy. First time for my scalloped potatoes for my hubby and he liked. Will make again.

Not quite as good as mom's, but still pretty tasty. I halved the recipe and found that I didn't need the full cooking time. Per other reviews, I added some extra salt, pepper and garlic.

I only had about an hour to make these, so I nuked the potatoes for 15 minutes after peeling them. For more flavour, I added 3 cloves of chopped garlic to the mix, as well as 1/2 cup of shredded mozzarela on top. This recipe was easy and very good!

Yum. I add ham to this also. Very easy!

Added 1 cup Cheddar Cheese and garlic to the soup and milk mixture. Also used 1/2 milk and 1/2 half and half to keep the sauce a little thicker.

everyone tried them at a party and loved them

This was just okay. We won't be making it again.

I found this quite helpful but i decided to make it kind of your way..Since there is only 3 in my housesold I used only four potatoes...and used less milk...i added a half of an onion, salt and pepper, and added 3 boneless porkchops on top to make it a meal...but thanx for posting it, the meal was great

This recipe was OK but it was very bland and it didn't get gobbled up like other scalloped potatoe recipes that I've fixed.

I boiled the potatoes for 10-15 minutes before I sliced and baked it all. It only took about 30 minutes to bake. I did need to add a bit of salt and garlic.

Turned out like potato soup. Very runny, it never got thick at all. I baked it for an extra hour hoping it would thicken up but it didn't. I did add extra milk like the recipe said, but that was a big mistake. Potatoes swimming in warm milk is what I ended up with. YUCK! Also, incredibly bland. Embarassing to have a flop like this when I had company over.

would have added velveeta cheese.

I tried this recipe because it was simple. After reading the reviews I modified it slightly by adding salt to each layer, adding a little crushed garlic to the milk & soup, sprinkling the top with crushed rosemary, and baking it at 450 for one hour covered. Then I topped it with French Fried Onion rings and let it brown in the oven for an additional 10 minutes. It was great! Will definitely serve this at a dinner party.

I liked this pretty much but agree that it needs a little more zip so will add the garlic salt or seasoned salt next time. It definitely needed more cooking time, too. But I did like it, it was easy, so it's a keeper!