Reviewed: Dec. 27, 2009

I made this for Christmas dinner, used Australian White Cheddar cheese and it turned out awesome. Will definitely be using this recipe again.

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Reviewer:

Nancy Bielman

Reviewed: Dec. 2, 2009

NOt bad. I used more milk and added butter to the recipe. I also added colby and swiss cheese blend to the cheddar cheese in the recipe and it was pretty good. Not the best I've had but not bad either.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Nov. 17, 2009

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

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Reviewer:

LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

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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Reviewer:

Belle53540

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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Reviewer:

MrsHouse3

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: League City, Texas, USA

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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Reviewer:

Libby

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Denver, Colorado, USA

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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Reviewer:

mrw

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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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Reviewer:

NIKKINJOE1

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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