Reviewed: Nov. 17, 2009

This was very good it is a nice change from mashed potatoes.

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LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

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Reviewed: Nov. 14, 2009

This recipe does not work the way it's written. I made some adjustments from suggestions in the reviews, but it still came out pretty bad. Definitely mix the flour and water, and I would use shredded instead of slices of cheese next time (to be fair, I had to use American instead of cheddar).

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LauraB

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Reviewed: Oct. 19, 2009

This turned out well. I followed the recipe, but did add a sliced onion and more pepper. I also used evaporated milk. I'm not sure why some had to cook for 2 hours. I used a mandolin to slice the potatoes and they cooked up beautifully. I can certainly see this as a delicious casserole with some sliced ham and broccoli or asparagus. A really good base recipe. Thanks!

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Belle53540

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Reviewed: Oct. 15, 2009

My husband is a huge fan of scalloped potatoes and he had two servings but both of us agree, it wasn't that great of a dish. I think next time I will pre-boil the potato's and then let them finish cooking in the oven. im going to use a mixture of different cheeses. probably medium cheddar and provolone and I am going to use white pepper, ground dill and garlic. to add more oomf. this recipe was good but it wasnt awesome.

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MrsHouse3

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Oct. 5, 2009

I like this dish once it was done, but I will alter it from now on. The main thing is to boil the potatoes first because it took forever for them to cook thoroughly. I'm in a high altitude area, so expect that, but it literally took 2 hours and because I wasn't expecting it to take quite that long we ended up eating our steak with no side dish! Also, I will use the suggestion to use a larger casserole dish to spread it out, rather than a deeper dish. I think I will also use a bit more cheese, as it wasn't as cheesy as I like my scalloped potatoes.

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Libby

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Reviewed: Sep. 3, 2009

I liked this recipe because it was very simple to make. I took the advise of one reviewer and cooked the sliced potatoes in boiling water, max 10 mins. Next time I make this recipe I will pour a little heavy cream on each layer along with the flour. That should make it a little more rich. I baked mine for about 20-25 mins turned out great.

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mrw

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 2, 2009

Flavor was good but time recommendation was terrible! I cooked it at 400 for an hour and then in the microwave for about 10 min and there were still some hard/crunchy potatoes. I would suggest making these but partially boil the potatoes first. I also salted the layers lightly.

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NIKKINJOE1

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Reviewed: Jun. 3, 2009

Made this once before and, just as everyone else has mentioned, took a while to cook. Will make it again tonight with a few adjustments: will cook covered with foil for most of the time and just take foil off at the end; put far less flour; more milk; add onion and garlic powder and maybe some chili powder; will use shredded cheese rather than slices. Was yummy with mozzerella though. Don't really know why some reviews say that the water just floated at the bottom, mine turned out edible and pretty yummy. With some alterations, I think it will be very yummy tonight!

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New Cook

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Apr. 22, 2009

easy and good...i added a little chili powder to it too for kick.

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rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Reviewed: Mar. 14, 2009

this recipe was okay i guess. it took forever for the potatoes to cook! not the best recipe, thats for sure.

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 20, 2009

The cooking time is not even close. I planned around this time so the rest of my meal was ready and we waited, and waited on these. I let them cook over an hour (vs 20 min) and they STILL weren't really done. Flavor wasn't that great either. First thing I've ever made my husband didn't like.

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KG

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Reviewed: Feb. 12, 2009

I am rating this a 4 star because of taste. I did learn one thing while making this recipe, that is, pre-cook your potatoes before baking. The recipe called for 20 minutes of cook time and it took a while longer. Maybe it was an oversight on my part, but maaking them again I pre-cooked and they cooked much faster and like i said it is well worth your time if you like scalloped potatoes. They turned out great.

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April

Cooking Level: Intermediate

Living In: Jasper, Florida, USA

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Reviewed: Jan. 14, 2009

For well-cooked potatoes in this recipe, omit the final layer of cheese; scald the milk before pouring it over the potatoes; and cover tightly with foil for about the first 45 minutes. Then, uncover, add the final layer of cheese and bake until the cheese is browned and bubbly.

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krl724

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Reviewed: Jan. 10, 2009

Reduce flour and definitely halve it!

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Elizabeth

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Reviewed: Jan. 2, 2009

This recipe is awesome. I loved it. I did cut the recipe in half, just because I was only cooking for two. The only thing I added to this was white onion to each layer. I sauteed them before baking. It's hard to describe how thin I sliced the potatoes but I would say 1/4 of an inch. It also does not take twenty minutes. It takes an hour at 350 degrees. Twenty minutes is probably if you sliced the potatoes so thin, which I don't know how to even do that because it's hard to slice potatoes really thin. Ultimately, good side dish and very yummy. I think the onions make it though.

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Jen

Cooking Level: Intermediate

Living In: Willow Grove, Pennsylvania, USA

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Reviewed: Dec. 26, 2008

It was good but need to cook for at least one hour to hour and half. Will cook it again.

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SarahSmile

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 24, 2008

What a great, easy recipe. I will definitely make this again. I also added a bit of vegetable broth for added flavor.

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PreciousGurl

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 16, 2008

The potatoes weren't at all cooked. I suppose I could boil them first next time and that would take care of it. Also, the sauce never thickened up. Overall, I was disappointed.

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Boo

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Reviewed: Dec. 8, 2008

I made this for my family, which loved it, but I altered it a little. I used half & half and milk together and used shredded cheese instead of the sliced cheddar. Also used a 13x9 baking dish and upped the baking temp to almost 400. It only took about 45 mins to cook and was cooked all the way through. But I used my veg slicer (mandoline) to make the sliced tators very thin. All together it turned out great and will make again and again.

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Stacy

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: La Grange, North Carolina, USA

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Reviewed: Nov. 22, 2008

This recipe is very bland. My boyfriend usually eats anything with cheese and he didn't like these at all. I added dried minced onion because I thought it would need a little more something. Still wasn't very flavorful.

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STURBO88

Cooking Level: Intermediate

Living In: Dalton, New York, USA

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Easy Scalloped Potatoes

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