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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Reviewed: Dec. 27, 2008

This was excellent. It sat for a while while I prepared the Foolproof Rib Roast also on Allrecipes, and it set up very nicely. I added just a sprinkle of parmesan cheese to each layer for some flavor, not wanting the oozy cheese type this time around. Used N/F milk, was also great the next day with ham and eggs for breakfast.

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Dec. 15, 2008

I loved this recipe as a terrific base to start out with. I really didn't alter it all that much; I only added a couple of things... I grated 3 cloves of garlic into the sauce while it cooked and I also added a couple teaspoons of chicken bouillon granules to the mix instead of adding salt. I topped it with some freshly grated parmesan about 15 minutes before it came out of the oven for extra flavor. It was OH, SOOOO DELICIOUS!!! I left it in the oven for close to 2 hours though until the potatoes were tender... in my opinion, nothing is worse than al dente scalloped potatoes! So just be sure to leave yourself an extra window of time to add to the 60 or 70 minutes that this recipe calls for. And DO NOT cover the pan with foil; there is NO NEED for it. Overall, I was very pleased with the end result; the potatoes were creamy, without having to rely on the creamed soups loaded with the heavy sodium other recipes require. This will be in my "go to" recipe file from here on. Absolutely wonderful!!!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 9, 2008

If I was make this recipe again I would add some cheese, bacon, or garlic.. a little bland for our taste.

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BB

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Reviewed: Nov. 28, 2008

Thanks! This is a great recipe for the family potluck and a nice shift away from the cream of mushroom soup recipes. This dish was one of the most popular with everyone from our 2 year old to our 91 year old grandma at our Thanksgiving feast. I used 4.5 C of 2% milk, let it thicken up to a gravy consistency (which took a lot longer for me than the 2 minutes stated for some reason), baked for about 1 hour 20 minutes to let the potatoes get a little crispier on top, sprinkled about 1.5 C of Cheddar cheese on top and let it go for a few more minutes until the cheese had melted. This is easy to make, you just have to be sure that you give the sauce time to thicken. I'll make this one again!

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Elizabeth Woodward

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Reviewed: Nov. 17, 2008

Great texture and appearance, suprisingly bland. I read the other reviews and frankly I don't understand all the hoopla about the taste. I'm going to play with the recipe and try some tweaks since the texture is really creamy and pleasing. I did add sharp cheddar cheese after tasting it and returned it to the oven under the broiler for a few minutes. Maybe some beef boullion (like delmonico potatoes)or parmesan or a sharp pecorino would do it a little more justice. Definately could use extra pepper. Great base recipe though. *note: I did the initial recipe according to the author without any changes.

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DaveinDenver

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 12, 2008

This was really yummy and I added some diced ham to it also!

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snowann

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

When I made the sauce it was SO good. After cooking the potatoes the flour in the sauce overpowered the taste. I was embarrassed because I made these for a family dinner and they turned out gross. If I could have the sauce taste the way it did when I first cooked it this would have been a 5 star recipe easily. where did I go wrong? Suggestions?

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alytholen

Cooking Level: Intermediate

Home Town: Logan, Utah, USA

Living In: Taylorsville, Utah, USA

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Reviewed: Oct. 30, 2008

Very good recipe! It is a lot like the recipe my Mom has been making for years. The only exception is we add a sweet potato to it. It adds a yummy extra touch of flavor. Also great mixed with chunks of ham.

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Holly

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Reviewed: Oct. 22, 2008

I made this tonight to go along with Pork Tenderloin with Mustard Sauce (from this site), and it was a great side. I did half the recipe since it's just two of us. I also sauteed some minced garlic with my onions and stirred shredded cheese into the sauce before pouring it over the potatoes. Hubby enjoyed it, and so did the baby. We cut some up into tiny pieces for him and he devoured it.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 21, 2008

I reduced the salt to maybe 1/4 t. because I was adding ham that was pretty salty. I won't make this often because I have ZERO willpower with this around, one more bite, one more bite..... Just like mom used to make.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 15, 2008

These scalloped potatoes are delicious. I did add extra onion, but they turned out creamy and oh so good, even better for leftovers. It is a family favorite!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Oct. 10, 2008

this tastes just like the scalloped potatoes my mom used to make! the only thing i did differently was that i used 1/2 c. chopped onion, just because i chopped a little extra, and then i added maybe 1/2 tblspn minced onion to the cream mixture and sprinkled the first layer of potatoes with a little minced onion also. it didnt come out to onion-y even though it would sound like it would. just make sure that the milk creams up a little before you pour it over your potatoes otherwise it will come out too watery. think of it as making a cream gravy like you would for breakfast- thats all it really is, except it has onion.

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Sep. 24, 2008

I have never made scalloped potatoes, but I've eaten them, and these were better than most I've had.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 19, 2008

These were exceptional! Very creamy and yummy! I did bake mine for two hours. Thank-you for the awesome recipe! I will use this often.

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Dana

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Sep. 4, 2008

This recipie is fantastic! I will make this one again and again. My husband calls these the best scalloped potatoes he's ever had!

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venus141

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Reviewed: Aug. 31, 2008

Finally good old fashioned scalloped potatoes like Nana used to make. The only change I made was add diced onions, one softball size. I put them in just about everything, our favorite vegetable!

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DEBBI1952

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Avon Park, Florida, USA

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Reviewed: Jul. 21, 2008

I thought this recipe looked bland based on the ingredients, but boy was I mistaken. These were unbelievable! I only used 4 1/4 cups of milk. I also added a little cheese on top during the last 5 minutes of baking, but it would still be great without the cheese.

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Chrissy

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Home-Style Scalloped Potatoes

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