Reviewed: Nov. 13, 2009

This potatoe casserole is fabulous. I did add chives and bacon bits with the milk, flour salt and garlic powder. My son and his family came for dinner, 10 year old loved it. recipe is for 8, we had six people and the bowl was clean, not a piece for left overs, I will make this again and again. thank you Jeannine.

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par4me

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Reviewed: Oct. 23, 2009

very very nice if you are watching your sodium check the amt in your fav brand of chick granules some brands being very high in sodium you can safley omit the 1/2 tsp of salt without any sacrifice in taste

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Oct. 20, 2009

These were brain-dead easy to make and SO good! I scaled the recipe to 4 servings as it was just my husband and I and our two small children. I followed the recipe to a T with one exception...and it wasn't intentional. I mis-read the recipe method and combined the sour cream with the milk and poured it all over the potatoes, topped with cheese and cooked for another 4 minutes. The end result was very good...even the kids ate it and that's saying something!!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Oct. 9, 2009

The flavor was great but I will have to tweak a few things next time I make the dish. A few of my potato slices stuck together and didn't cook as well as others (they weren't crunchy but they weren't quite done). So make sure to hand spread the layers and be careful when stirring. Also if your potatoes are med sized I recommend cutting the slices into bite sizes before cooking. I used bouillion cubes and boiled them in the water before adding to the potatoes to microwave. I also used fresh minced white onion and closer to 3/4 c sharp cheddar cheese. Very creamy and tasty sauce!

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KFORS

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

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Reviewed: Oct. 5, 2009

My mother sent me this recipe and I loved it. I took some to work and let my friend try it and she loved them too. My son who is a picky eater loved them too. I'm making a second batch tonight, I made them last night and they are gone. I used regular onions - not minced, everything else I did just like the recipe says.

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Starlight916

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Reviewed: Oct. 5, 2009

I don't normally cook in the microwave but decided to give this a try. I followed the recipe without any modifications and thought they were delicious. I will definitely make again but next time will use real onions and garlic rather than the powder. Just my personal taste.

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pdtank

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Reviewed: Oct. 2, 2009

I too served these for a large family dinner party, but unlike the other reviewer, our family loved them. These were the first to disappear from the buffet table. I doubled the recipe and probably should have tripled it. Thanks Jeannine for this wonderful recipe.

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swtrading7

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Reviewed: Sep. 28, 2009

Good and quick! I scaled it down to 3 servings and they took about 15 minutes to cook from start to finish. After pouring in the flour sauce i layered the potatoes in 4 ramekins. So, a few slices of potatoes, shredded cheese & sour cream all layered together. Could have used more salt. Then cooked until cheese melted. I used a provolone with parmesan cheese blend since i had no cheddar.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 25, 2009

I can't believe how good this turned out. I did add more seasoning. A lot more salt, garlic powder and pepper. I am not one of the lucky ones with two ovens so a dish that turns out this good in the microwave is a total winner. Don't slice the potatoes too thin or it will be really mushy. Thanks for our new family favorite!

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cook-not-chef

Cooking Level: Expert

Living In: Ball Ground, Georgia, USA

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Reviewed: Sep. 21, 2009

I used the oven to make this. I first boiled the potatoes with the chicken boullion and onions (I used real onion). I did not add garlic. I melted the cheese, milk, sour cream, etc in a pan and then poured over the potatoes, before placing in the oven at 350 degrees for about 20 minutes. I sprinkled more cheese and paprika on top as suggested by another reviewer. It tasted very good but was too watery. Next time I will use less milk/water =)

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Eva

Cooking Level: Beginning

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Reviewed: Feb. 20, 2009

GREAT!! My family loved these....Instead of dried minced onion, I thinly sliced a medium onion and cooked it with the potatoes from the beginning. They were subtle, yet gave a tiny bit of crunch. My onion-phobic daughter never even knew they were there :) I must fess up that I used a full cup of cheese though -- 1/2 in with the sour cream and the other 1/2 on top. I will skip the extra salt next time (but I liked it this wasy!). Definitely a keeper!!

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IMP70

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Reviewed: Dec. 31, 2008

I was NOT at all impressed. I made these for a dinner party and was almost too embarressed to serve them, but had no other choice. Don't waste your time!!

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Lindsey

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Reviewed: Dec. 29, 2008

This recipe was great! It was scalloped potatoes in a 1/2 hour. The only thing I did different was add 1/2 an onion, a bit more garlic, pepper and finished off in oven to brown top.

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serena1a

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

Made this Christmas Eve and it was good but could be better. I always prepare recipes exactly as suggested by submitter but I found a little room for improvement. You may want to add some butter, real bacon bits, some chopped green onions, fresh cracked pepper. I think it would add to the flavor and increase presentation appeal by adding color. I'll try it that way next time. Don't get me wrong..this recipe was good..but I think it could be better.=)

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houstongal

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 18, 2008

Great idea, and nice creamy texture at the end. I only made a small amount for myself, cooked in the microwave for 8 minutes then baked in the oven for thirty. I am sure I would've liked them just nuked though, but I really felt the microwaving first did not compromise the traditional scalloped potato flavor, and this cuts the normal hour plus baking time down to a reasonable 25-30 minutes to get a nice golden crust on top. Thanks for the quick and easy way to make these kind of potatoes!

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ELLENEJ22

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Reviewed: Dec. 6, 2008

Awesome! My whole family loved it!

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jen

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Reviewed: Dec. 5, 2008

Five stars for the quickest scalloped potatoes. Tossed in a little bit of thyme and dill.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: Oct. 27, 2008

This came out awesome! I doubled the amount of minced onions and added chives along with the sour cream. Rather than microwaving it for 4 minutes at the end, I put it in the oven at 350.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Oct. 20, 2008

super good potatoes. I used red skin potatoes and left the skins on. I also used colby cheese for the top.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 21, 2008

Awesome! I made these for a block dinner party and they were great. I cooked it in the microwave as suggested, but then finished it off in the oven at 350 for about 25 minutes. I added extra sour cream for a total of 1 1/2 cups, black pepper, garlic powder and a package of sharp wisconsin & vermont cheddar cheese with bacon. The additional ingredients make it a little soupy until baked and then turns out nice and creamy and yummy!

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