Reviewed: Sep. 20, 2009

YUMMY!!! This is similar to how I make my regular scalloped potatoes, but adding cheese to the sauce. So tasty! My husband wouldn't even touch them to try them, but I thought they were great. Unfortunately, that means I won't be making these much unless I want half of it uneaten. Can't please the man!

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 20, 2009

Great stuff. I followed the lead of another reviewer and placed the potatoes in the microwave for 8 minutes. Never had a doubt that potatoes would be done after cooking in the oven as directed. Thanks Cathy.

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TENNISMOM

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

These potatoes were awesome! Takes a while to make but well worth the time it takes. I will use this recipe again and again

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Tammy

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Reviewed: Sep. 17, 2009

This is an AMAZING recipe!!! My family loved it, will definately be making this again.

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Heather

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Reviewed: Sep. 16, 2009

My husband hates au gratin potatoes but he LOVED these! They were so creamy and so cheesy. I was out of milk so I used heavy cream and I think that may have made a difference for us. I also used some parm and asiago cheese with the shredded cheddar. My family loved them.

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Sep. 14, 2009

Absolutely the creamiest au gratin potatoes I have ever had. Just a real good comfort food. It is the right balance of potato and cheese flavor. Would definitely make it again without changing a thing. My family loved them.

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Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

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Reviewed: Sep. 13, 2009

This hit the spot! There is no way this would all fit in a 1-qt casserole though. I used a 1 1/2-qt and only 3 potatoes and it was filled to the rim. I did add some black pepper and garlic powder to the sauce...my preference. Otherwise, just what I was looking for. COMFORT FOOD!

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Just Me

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Reviewed: Sep. 13, 2009

I added some garlic powder, onion powder instead of chopped onion cause my husband doesn't care for the texture of onion, and black pepper. I would add more cheese next time and boil the potatos a little before baking next time to cut down the baking time.

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jkkrussell

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Reviewed: Sep. 12, 2009

Made a few changes as per other reviews. No onions (my boyfriend isn't a big fan) I doubled the sauce and added extra cheese. I used some freshly grated parmesan in between the layers, added a little fresh rosemary and fresh ground pepper so it wouldnt be bland as others had complained, and crushed cornflakes on top for a bit of crunch. My boyfriend loved this recipe and he isn't a huge potato fan, he is excited we have leftovers for tomorrow. Will definitely make again!

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erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Sep. 12, 2009

This is a favorite at all gatherings. The only change we made was dicing up the onion & then mixed it in with the flour & melted cheese. It was awesome. We tent foil over the the top & remove it about 20 mins before done to get a crusty cheesy top. Looks & tastes great. Be careful it always overflows a little.

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AKROARKJR

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 11, 2009

Everyone loved these potatoes. They were tender and very flavorful. Made the recipe exactly as written but had to use red skinned potatoes because it was what I had on hand.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Sep. 10, 2009

found this particular recipe to be on the greasy side due to the liquids from the cheese. To compensate and add additional texture to the dish I added breadcrumbs and baked for an additional 15 minutes. I feel that this would be better with a ritz cracker topping but alas, the cupboard was bare. Great taste otherwise.

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proconchef

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

When a recipe has over a thousand reviews and nearly 5 stars, why even bother reviewing and rating it yourself? That was my thought- until I made this for the first time. Now I'm compelled to jump on the bandwagon praising the tasty virtues of this dish. Like many others, I opted to finely chop the onions, but that was the extent of my tinkering. All of the flavors perfectly complement each other, and although it's rich and satisfying, it still makes you want to go back for seconds.

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Aviatrix in the Kitchen

Cooking Level: Intermediate

Living In: Chugiak, Alaska, USA

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Reviewed: Sep. 4, 2009

This was so incredible! I am used to the boxed version of this dish, so making it from scratch was a huge treat. I did not change the recipe at all, aside from removing the foil about 15 minutes before the potatoes were done. That way, it developed a golden-brown top. The dish was creamy, cheesy and delicious!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Sep. 2, 2009

Followed the recipe exactly and it turned out great. Would definitely make again.

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Cor

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Reviewed: Sep. 2, 2009

i have no idea but it ended up all charred on the bottom... other than that it was good!

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hurlingturtles

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

really good... i also mixed everything together before cooking. just make sure to make the sauce heat completly through and stir constantly or it will be a little gritty.

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coldstar37

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Aug. 29, 2009

The best!

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Liz

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Reviewed: Aug. 29, 2009

Very rarely do I get a "this is awesome" comment, throughout the family, on a recipe. GOT IT WITH THIS ONE! This will for sure be a recipe used for family dinners for many meals to come. AND I ACTUALLY MADE IT EXACTLY AS THE RECIPE SAID, that never happens with me!

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Lake N Girl

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Reviewed: Aug. 28, 2009

This is a keeper. I used a few more potatoes sliced thin, a 2 cup pkg of sharp cheddar cheese, and sprinkled a few onion flakes between the layers instead of raw onion. I also poured some of the cheese mixture and added salt and pepper on the first layer and on top. Very creamy and yummy. Served with the Brown Sugar Meatloaf recipe on this site and green beans. Great supper!

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