Reviewed: Mar. 31, 2013

This is how I make scalloped potatoes too except I add crushed Town House Crackers to the mix...........very yummy. Have made these for years and my family loves them!!! Only down side is that you do have to use a big baking dish and leave a good 1 1/2 - 2 inches of room at the top so they don't cook-over. However, my family always says the best batches are the one that do cook-over:)

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Ithaca, Michigan, USA

Reviewed: Sep. 17, 2012

I just made this today all I can say is YUMMY!!!!! My hubby loves it and so do I. I didn't change any thing! its perfect!!!!

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Reviewer:

sandy

Home Town: Canton, Illinois, USA

Reviewed: Apr. 7, 2012

This is my mother's scallped potato recipe and I've been making it for years. Thank you Holly for posting with measured ingredients. I've been throwing this delicious dish together for years and have never measured. Now I can finally give out the recipe. Some of the reviews have modified by adding flour etc. which completely changes the taste and texture of this recipe. If anything I agree that it's easy to add in additional ingredients like various peppers or shredded cheese between layers or on top to add a kick to the taste. My husband likes to add red devil sauce once on his plate. Delicious!

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Reviewer:

SalPal

Cooking Level: Intermediate

Living In: Richardson, Texas, USA

Reviewed: Jan. 29, 2012

Very good but we prefer a more creamy cheesy potatoe!!!

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Reviewer:

Stephanie85

Cooking Level: Intermediate

Living In: East Peoria, Illinois, USA

Reviewed: Oct. 12, 2011

i dont have processed cheese food in the house unless im making rotel dip so i used shredded sharp cheddar cheese and i felt it would need more than s&p so i added some garlic. i used a big onion and i think id use a smaller one next time. all in all a basic solid recipe just needs more seasoning.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Sep. 19, 2011

I made it for dinner and my family loved it

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Reviewer:

tay

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Sep. 8, 2011

VERY GOOD! I cut the recipe in half as there are only 2 of us. Other than that, I followed it exactly. To cut down on prep time, I peeled and sliced the potatoes and kept them in a bowl of water until it was time to prepare dinner. This was a very enjoyable side dish to a ham dinner and I will be making it again. Thank you Holly Bobst for sharing your recipe!

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Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Aug. 22, 2011

I cooked it covered in the microwave for 20 minutes, then put it in the oven uncovered for 5 minutes to brown the top. Used sliced cheddar cheese instead of velveta. Delicious!

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Reviewer:

Andi

Cooking Level: Expert

Reviewed: Jul. 19, 2011

Very yummy! I did change a couple things , I used less of the cheese, because a whole loaf seemed like it would just be too much, and I didn't have stick butter and read about 1/2 cup being too much anyway, so I just dotted each layer with a little butter. The only thing I didn't like it is was a little liquidy for my taste so I think I'll just use less milk next time

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Reviewer:

krissybear2003

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: Delphos, Ohio, USA

Reviewed: May 1, 2011

Very good recipe. I made these at Easter and everyone loved them. I did as other viewers and used 1/2 lb. processed cheese and 1/2 lb. shredded cheese. I also used 2 cups of milk. I baked for 1 1/2 hrs. Be sure to slice the potatoes thin. Will definitely make this recipe again!

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