Reviewed: Mar. 17, 2009

Excellent recipe! Would not change a single thing.

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Reviewed: Mar. 11, 2009

This was my first time making homemade scalloped potatoes. They turned out GREAT. The only thing I changed is an added dash of garlic powder. I had no problems with the sauce being runny like other reviewers. I agree that more salt was needed, but I usually like my food on the salty side :) I will definitely make this again.

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dshipman

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Dunedin, Florida, USA

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Reviewed: Mar. 1, 2009

This recipe was very good. I made the recipe as is, but added diced ham to make it a main course instead of a side. After an hour of cook time, the potatoes were not done yet, even though I followed other's reviews and made sure to cut the potatoes extra thin. So, for the next 1/2 hour, I turned the temp up to 400 and the potatoes were finally finished. Also, I didn't think about it, but I used skim milk and it didn't thicken up very well. I did let it sit for awhile before serving and it helped it thicken. I will make this recipe again, but use 2% milk, or use less skim.

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Amusjh

Cooking Level: Beginning

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Reviewed: Feb. 22, 2009

Pretty good recipe, I found it a tiny bit bland so I made them again and made some changes: parboiled the potatoes first so it didn't have to bake as long, and added about a tsp. of minced garlic to the water; I also added about a pinch of dried dill and parsley to the sauce; while frying the onions, added some more garlic to them aswell. The last 10 minutes or so of baking, added some shredded medium cheddar cheese to the top of the potatoes.....DELICIOUS! Will definately make again, with my modifications. Thanks!

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Feb. 21, 2009

Pretty good base recipe. I found that there was maybe just a touch too much milk, and a bit bland as is. I will make this again, but will probably add some more seasoning and cheese.

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angela5

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Reviewed: Feb. 18, 2009

Very bland!

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summer

Cooking Level: Intermediate

Home Town: Stayton, Oregon, USA

Living In: Turlock, California, USA

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Reviewed: Feb. 11, 2009

This recipe is easy and delicious! Just make sure you slice the potatoes very thinly and add about 10-15 minutes more to the baking time. I will make this again!

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Deb's Delights

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Reviewed: Feb. 6, 2009

I've not had great luck with scalloped pots in the past, but this recipe restored my confidence. I sauted some garlic with the onions, and used yellow flesh pots. I put a layer of ham on bottom and finished off with grated cheddar on top for last 15 min. Nest time I will add some roasted red peppers, fresh parsley, and top with gruyere or asiago for a side dish.

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CHIQUITA2

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Orillia, Ontario, Canada

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Reviewed: Feb. 4, 2009

I decided on scalloped potatoes for dinner without a recipe, so came home and found this recipe and found that I had much less milk that I needed; as a matter of fact, I only had two cups of half and half. So I adapted. I rounded out the 5 cups with 3 cups of chicken broth, but otherwise followed the recipe as written. My family and I thought this was very good, rounded out by our spiral cut ham and steamed green beans. The only change I would make to this recipe would be to add another 1/2 tsp of salt....or better yet, allow the diners to salt to taste when served. Thanks for this easy, delicious, classic.

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 2, 2009

These were very tasty, but they took longer to cook than recipe says. They probably needed another 20 minutes for them to be cooked through, but they still tasted delicious. Unlike other comments, I found the consistency perfect with the portions of milk and flour. Not runny at all like others I have made.

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julieb326

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Reviewed: Jan. 29, 2009

Can't beat this recipe. It's so much better than the ones that use soup and remind me of the ones my mom used to make. Making the roux with 5 Tbl of butter and flour and 5 cups of flour is the correct ratio as long as you cook the roux long enough. I added more onions and lots of ham. I also precooked the potatoes but in the milk. I drained the milk off and mixed it with the flour mixture and stirred well and made sure it thickened slightly.Then I did the layers, starting with my ham, then potatoes, then the roux with the onions in it.Then the milk. Another layer of the same and topped it with ham and about a cup of shredded cheddar cheese. It was a hit. Of course, salting and peppering the roux to your taste is necessary to have a good product in the end.

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DIANESZ

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Reviewed: Jan. 26, 2009

Excellent - it took awhile for the milk mixture to thicken up -- which is the key to it not being runny. We will definately be making this again.

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Krisi

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Reviewed: Jan. 26, 2009

I used too much pepper (my fault) other than that this was exactly what I was looking for!

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Jelly_Bean

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Easy to make, not enough flavor for me. I will make some changes next time

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Miss La-Ti-Da

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Reviewed: Jan. 22, 2009

These were really great, my family asked as we were eating it when I could make it again. I prepared the recipe exactly, but next time I will have to add more salt, the recipe did not call for enough. Definitely a keeper!

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Jan. 18, 2009

The first time I made these they turned out pretty good. But the second time I made some modifications and they turned out fabulous! I use 2 cups of heavy cream and 3 cups milk to equal 5 cups, 3/4 cup onion instead of 1/3, and more salt than calls for. I don't really measure, I just add more until it tastes flavorful enough for me. My husband LOVES when I make these and tells me they are the best he's ever had. Thanks for sharing!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Jan. 16, 2009

This is so much better than the recipes that call for canned soups!

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Jan. 11, 2009

I hate to put anything negative, but this just wasn't for me. I thought it tasted very bland, very floury.

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alana

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 5, 2009

Great - got rave reviews. Tho I added about 2 cloves of garlic, cracked pepper and a little mozzarella cheese to give it a bit more flavor.

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bacon71

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Reviewed: Jan. 4, 2009

I have made these 3 times since the holidays. I have been able to please even the fussiest eaters. To my surprise, a close relative even had 2 helpings, and NO ONE cooks better than her.just ask her ! LOL

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Cantondi

Cooking Level: Expert

Living In: Canton, Ohio, USA

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Home-Style Scalloped Potatoes

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