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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Reviewed: Jul. 8, 2008

I made these potatoes for a pot luck and they turned out real tasty! I followed the recipe as stated but I added about 6 strips of bacon, crumbled, and added a cup of shredded cheddar cheese. I used turkey bacon and 2% cheese to keep it somewhat healthy. I also added about 1 tbsp parsley to the sauce mixture. It was a big hit! I doubt I will make the boxed potatoes ever again!

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Tamara Dawn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 8, 2008

Needs more spices and flavoring...

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cownumber17

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 6, 2008

Made this for Christmas lunch. Used new potatoes (sliced to 1/8" thickness). Also diluted the flour (+ salt+pepper) with 1c milk before adding, so flour does not clump. Baked for ~65 mins, perfect brown on top and potatoes just the perfect tenderness. Everyone was fighting over the dish!

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chefX39

Cooking Level: Expert

Home Town: Allston, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 2, 2008

I used this recipe when I was going to a potluck. I followed the recipe but since I was rushed for time, I sliced the potatoes and microwaved. I only had to bake in oven for 30 minutes. I did add cheese. Great!

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PDCOWLEY

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Reviewed: Jun. 27, 2008

A great recipe. I deglazed the butter and onion pan with white wine and added parsley at the very end, while the sauce base thickened. I also made four layers and covered each with the sauce and shredded cheddar cheese. To die for!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jun. 18, 2008

I used cream instead of milk but would have been fabulous without it. Great recipe.

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cherylW

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

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Reviewed: Jun. 16, 2008

These were wonderful!!!

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workintoohard

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Reviewed: Jun. 9, 2008

I've been making this one for quite awhile now...discovered I hadn't reviewed it while sifting through my recipe box. I make them as written, but always add approx. 1 1/2 c. shredded cheddar cheese between the layers of potato. Slice your potatoes fairly thin, or it takes a really long time to bake. But this is a good one! :-)

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jun. 3, 2008

I'm giving it a four because I think it could use some more flavor.

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bbbrandy

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Reviewed: Jun. 3, 2008

This is the only recipe I use, it just seems like they need to be in the oven a little longer in order to be done.

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BLUEBERRYJILLY

Cooking Level: Intermediate

Home Town: Vienna, West Virginia, USA

Living In: Fort Drum, New York, USA

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Reviewed: Jun. 2, 2008

Mixing the sauce before really made this better than just sprinkling flour over potatoes! MY HUSBAND LOVED THIS, and i've been trying to get him to eat scalloped potatoes and ham for months, FINALLY one with flavor that had him begging for more! I added a chunks of ham to mine! IF you plan to add ham, reduce the salt! I still dusted the potatoes and ham with flour because I like the thickness! Also, for even more flavor, chop up onion and add that uncooked between layers! YUMMY!!

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Kelly

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 22, 2008

I made these tonight for supper and my husband said they were the best scalloped potatoes he's ever eaten. YUM!

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Aimee

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Mount Wolf, Pennsylvania, USA

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Reviewed: Apr. 18, 2008

This is a simple yet delicious recipe. I didn't change a thing and I got rave reviews by my family at our Easter dinner. This will be put in my family favorites recipe box.

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Diane

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Reviewed: Apr. 7, 2008

These potatoes were GREAT! I could have made a meal just on them! I will never buy those fake boxed potatoes again. I shredded a little white cheddar over the top and it was truly yummy :) I about halved the recipe and used the spiral blade on my old Tater Twister to get the perfect slices. Also, I used skim milk and the sauce turned out perfectly (although I used a little less than the scaled recipe called for). I'll be a hit at all the potlucks with this one.

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momperron

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Apr. 6, 2008

These were very easy to make and tasty.

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 5, 2008

Made as written. Sliced potatoes very, very thin - cooked 70 mins at 360 and it turned out perfectly. I would make this again but would add a few more spices or maybe cheese. The sauce was very thick and creamy. Thanks!

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CATMANIACS

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Reviewed: Mar. 27, 2008

I thought this recipie was very easy to make and it was a HUGE hit at Easter with my family. The only thing I would change is that I would layer onions with the potatoes as my family likes a lot of onions in their scalloped potatoes!!

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Nancy

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Reviewed: Mar. 27, 2008

These were great and so easy. I halved the recipe and made it exactly as written only change being using low fat milk.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

I made these for Easter dinner & they were the BEST Scalloped Potatoes we ever had! Everyone was raving about them! Only changes I made was instead of 5 cups of milk, I only used 4 cups. I also added fresh garlic and paprika to the sauce and cheddar cheese on top of the white sauce! This recipe is a keeper!!

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sammydog

Cooking Level: Expert

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Home-Style Scalloped Potatoes

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