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Easy Scalloped Potatoes
SUBMITTED BY:
sal
PHOTO BY:
Rose
"This scalloped potato and cheese dish is always a winner!"
RECIPE RATING:
Read Reviews
(61)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
1/2 cup all-purpose flour
1 pinch ground black pepper
1 cup milk
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer the bottom of a 2 quart casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole.
Bake at 350 degrees F (175 degrees C) until the potatoes are cooked and the cheese is bubbly.
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REVIEWS
Reviewed on Feb. 15, 2005 by Breannetm
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Breannetm
Feb. 15, 2005
Here's a tip for those of you who found the potatoes were undercooked: after slicing potatoes, throw them into a pot of boiling water for 5 or 10 minutes, just to get them a bit tender, then rinse in cold water before continuing with the recipe.
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13 users found this review helpful
Here's a tip for those of you who found the potatoes were undercooked: after slicing potatoes,...
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Reviewed on Aug. 29, 2002 by MIHAELA
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MIHAELA
Aug. 29, 2002
Needs a much longer baking time than stated in the recipe! And that even when halving it.
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13 users found this review helpful
Needs a much longer baking time than stated in the recipe! And that even when halving it.
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Reviewed on Aug. 13, 2003 by AMANDA FAIR
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AMANDA FAIR
Aug. 13, 2003
The first time I made this it did not turn out at all. This time I halved the recipe, put it in a shallow casserole dish (so the milk wouldn't sit on the bottom) and covered it with a lid. After the cheese had melted thoroughly, I stirred it, flattened it out and increased the temperature to 425F. After 30 minutes I removed the lid and baked for another 10 minutes to brown and thicken the sauce a bit. That worked out great.
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9 users found this review helpful
The first time I made this it did not turn out at all. This time I halved the recipe, put it...
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Reviewed on Nov. 6, 2006 by jillbilly
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jillbilly
Nov. 6, 2006
Entire family loved this - but I only sliced 5 potatoes (microwaved for 4 minutes), used cheddar and parmesan cheeses, added garlic powder, and mixed the flour and milk before pouring. Definitely cook covered for 30 mins and uncovered for 30 mins.
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6 users found this review helpful
Entire family loved this - but I only sliced 5 potatoes (microwaved for 4 minutes), used...
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Reviewed on Oct. 8, 2002 by
SISSI808
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SISSI808
Oct. 8, 2002
I'm taking a star off because it did take a long time to cook. The finished product was all right, though.
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6 users found this review helpful
I'm taking a star off because it did take a long time to cook. The finished product was all...
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Reviewed on May 13, 2007 by Kate
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Kate
May 13, 2007
This was an easy and tasty recipe. I used shredded cheddar and monterey jack instead of sliced cheddar. I also sliced to potatoes VERY thin to make sure they cooked in the time stated.
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5 users found this review helpful
This was an easy and tasty recipe. I used shredded cheddar and monterey jack instead of...
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Reviewed on Jan. 4, 2005 by LINGCB
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LINGCB
Jan. 4, 2005
This was the first time I made scalloped potatoes. I followed the recipe, and it turned out great! The potatoes were tender after 1 hour of cooking. I did mix the milk and flour first before pouring over potatoes. For those who found the potato not done after recipe cooking time, I suspect the reason was the potatoes. Someone told me there are many different kinds of potatoes, and they all require different cooking time. All I use is russet potatoes.
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5 users found this review helpful
This was the first time I made scalloped potatoes. I followed the recipe, and it turned out...
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Reviewed on Sep. 30, 2003 by Chloe
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Chloe
Sep. 30, 2003
Not very impressed with this recipe. I cooked it for at least 2 1/2 hours, but the potatoes were still hard as rocks. The milk didn't blend, and the flavor wasn't that great. I reheated it for another hour the next day, and it was okay-- except that the edges were blackened and couldn't be eaten, not to mention were heck to clean.
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5 users found this review helpful
Not very impressed with this recipe. I cooked it for at least 2 1/2 hours, but the potatoes...
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Reviewed on Nov. 10, 2002 by JLDC
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JLDC
Nov. 10, 2002
The flavor of this dish is decent, but there are a lot of problems along the way. First, make sure to use a shallow dish or else the milk just stays at the bottom. Second, the cheese and flour never really mixed together and the whole dish needs a lid in the oven to keep it from getting crusty and dry on top. Third, it takes more than ten minutes to prepare and at least sixty minutes in the oven. The flavor was fine, but not good enough to inspire me to try making this dish again.
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5 users found this review helpful
The flavor of this dish is decent, but there are a lot of problems along the way. First, make...
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Reviewed on Oct. 2, 2007 by
Melyssa Evans
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Melyssa Evans
Oct. 2, 2007
After reading all the reviews, I didn't follow this recipe to the T (I never do!), but used it as an inspiration. I am one for spices and this didn't have enough, so I added a few dashes of a blend of peppers/chillies as well as a clove of minced garlic, plus 2 tbsp sour cream. And I added 2 breasts of boiled cubed chicken to make it more of a casserole. Having read all the reviews regarding the extremely slow cooking time, I used my food processor and sliced the potatoes up really thin, but I made the mistake of not either (1) boiling them for 5-10 minutes beforehand or (2) putting it in a 13x9 baking dish (vs a 9x9 one). Despite the EXTREMELY LONG cooking time (1 hr at 375 plus 15 mins at 425!!!), this turned out DELICIOUS!!! thanks for the inspiration...
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4 users found this review helpful
After reading all the reviews, I didn't follow this recipe to the T (I never do!), but used it...
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