The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 2, 2009
Wow! This was incredibly easy and very versatile. My family loves it and so do I. There is plenty of room for personalization such as adding diced jalapeno, ham, garlic etc.....
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 5, 2009
These had good flavor, but the sauce was incredibly greasy and liquidy. I may have added a little too much milk, but I halved the amount of butter, and added some flour to the milk before adding it so I'm not sure what went wrong. I will make it again but definitely need to tweak the sauce. Overall, very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 18, 2008
We all love this recipe. I have made it twice now and it was awesome. I mix everthing together in the beginning and stir well then put in oven to save on prep time. Great way to get kids to eat potatoes. I used shredded cheddar one time anm Colby Jack another. Does seperate a little but still just as good.
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Cooking Level: Expert

Living In: Flint, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 16, 2008
I was looking for a potato recipe using velveeta and this is what I decided to try. I opted to melt the butter, added a couple of Tbs of flour to thicken, then add the milk and cheese. Then I just poured it over the potatoes and onions and baked. For some reason the sauce separated. It still tasted good, but it was a little globby. Maybe this was because I switched the cooking method...?? Anyway, my only other comment is there seemed to be a ton of butter, no matter how you choose to cook it. I bet I could have halved it and it still would have tasted great. I'll keep playing with it...
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Murray, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 30, 2008
Hubby made these and they were divine!! He definitely earned some brownie points with this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 21, 2008
Easy and tasty. Not to die for, but very good comfort food. Even better the next day.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 15, 2008
My cheese (velvetta) came out all clumpy. I cooked it at the temp. it suggested and for the same amount of time. Any idea why this happend? Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 5, 2008
These were so good! I followed the recipe with the exception of using none of the butter and they turned out perfect! I did use a larger baking dish so I had room to stir the potatoes during cooking. I'll definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 30, 2007
My husband loved these. I changed a few things: used mozz. cheese because that's what I had and didn't use the milk, added a couple splashes of half and half instead. Will have again, might even try layering ham next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 12, 2007
These had a good taste, but mine turned out sort of dry. I even reduced the cooking time.
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Cooking Level: Intermediate

Living In: Crane Hill, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 15, 2007
I used real cheddar cheese instead and this turned out great. Nice and cheesy! :)
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 23, 2006
I used cream rather than milk...very creamy and yummy! I also used cheddar cheeses.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 13, 2006
Fabulous! Will make again and my picky son even asks for it often.
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 14, 2006
I used 4 Yukon Gold potatoes, less onion than called for and substituted a mixture of cheddar and mozzarella cheese for the velveeta. You can omit the butter altogether. It was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 2, 2005
This was the absolute best potato side dish that my church and family love to eat!! If you love cheese and potatoes, this is it.
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Cooking Level: Expert

Home Town: Griffith, Indiana, USA
Living In: Plymouth, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 18, 2005
Awesome! I halfed the butter and didn't set aside any cheese. I used half Velvetta and half Pepper Jack and it gave the potatoes a little kick. I made sure to stir it every 20 minutes. Definately a favorite.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 15, 2004
Didn't really like this but I'm not a fan of scalloped potatos, Husband and kids thought it was just Okay
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 4, 2004
I made this tonight with what I had (basically I had sliced cheese and a small bottle of cheese whiz) It was SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good even my picky hubby liked it !
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Cooking Level: Intermediate

Home Town: Albemarle, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 30, 2004
This was really nice although I sprinkled some tasty shredded cheese between the layers instead of the processed cheese and didn't use quite so much butter. It is important to stir (or spoon) liquid over potatoes during cooking or else it won't thicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 27, 2004
This was awesome! I left it in too long and it got crispy on the top, but that made it even better!
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