The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 20, 2008
This recipe was quick and simple and it tasted great. For people who like alot of flavor this might be alittle boring for you but I thought it was great!! I will make this again for sure.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 7, 2008
Not my favorite recipe for scalloped potatoes. Good, but just needed more flavor. I even added cheese to the recipe and it still needed something. Maybe I'll try it again and play around with some additions
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2008
this recipe was delicious. i added garlic to the saute of onions and butter in the beginning. i also added layers of shredded cheddar cheese in between the potatoes and cream mixture. came out perfect! highly recommend if you are looking to make a perfect potatoe side dish that everyone will love!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 31, 2008
Made the best scalloped potatoes I have had! Thanks! Changes I made - change servings to 4 and use new measurements with the following changes (otherwise, follow all directions as stated): PARBOIL potatoes first about 15 minutes - I used Red Potatoes. Add 1/2 medium onion, 1/8 teaspoon of garlic powder, 1 cup of half & half cream and 1 1/2 cups of 1% milk. Sprinkle parmesan cheese on top before baking. Bake 1 hour, 15 minutes. Let stand 5 minutes before serving.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 25, 2008
I followed to recipe to a T and it came out blah. No flavor at all. Maybe its my inexperience at sauces, but I wouldn't recommend this without some flavor additions.
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Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 20, 2008
Very good as is or, add chopped bacon or ham. I added a dash of white wine to the roux before adding the milk and it turned out great. Needs spices. I added two bayleaves, some fresh chopped rosemary and a dash of poultry seasoning. Can use half milk, half chicken broth to save on calories.
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Dee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 16, 2008
I think there was too much milk for me. I would have liked more flavor. They were a little bland. I also needed to cook them for a long time! I might leave the lid on next time. But my boyfriend liked them, and with a few small changes to make it to my tatstes, I think I will continue to use this recipe.
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Photo by Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 15, 2008
I made these as a side for Sunday dinner. They were fantastic! I sliced (skin on) red potatoes; used a mixture of 1/2 & 1/2 and milk, added garlic & basil and topped with shredded cheddar cheese. Thanks for sharing!
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Cooking Level: Expert

Living In: Neosho, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 11, 2008
I had some problems with this recipe. The cooking time was way off for me and I battled soupiness. (More flour? Less Milk?) It was probably in for closer to 2 hours! Next time I might parboil potatoes first and/or increase oven temp to 375. Even after all that time they still felt a touch hard and I don't know why. Added a little sharp cheddar and a whole onion for more flavor. I used a combo of russets and reds and left the peels on. The dish was ok but between the soupiness and hard potatoes I was a little frustrated. Plus we ended up eating them as a "dessert" since they were so late! I just froze half the pan and will see how they come back to life after thawing. Makes a lot so be prepared!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
My family really enjoyed this recipe. We make it often and have passed it on to others.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
I'm the scalloped potato lover in this house and I usually get less than enthusiastic responses when I say I'm making them. Not with these though. The whole family loved them, I had to fight my husband for the last bit in the dish and he won. Like other reviewers I added some grated cheese on top of the layers. Thankyou for a real family pleaser.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 8, 2008
I didn't have milk, so I used 4 C Water and 1 C Heavy Cream. Added almost twice the onion. I added two cloves of Garlic. And put a mixture of Mozz, Cheddar, and fresh grated Parmesan on top. Prep time would have taken a LOT longer if I didn't have my Ultimate Mandolin! It was a HUGE hit! Very tasty!
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Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 7, 2008
I used 1/2 c onion and added 2 1/2 c diced ham. I started checking if potatoes were cooked at 60 min and then every 10 - I think it was ready at 100 minutes. So good, wow. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 29, 2007
This is a great recipe, as is or easy to build from. Great basic recipe for a first timer:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 18, 2007
Delicious! I also added a handful of shredded cheddar cheese on top of each layer of the cream. Gave it a nice touch!
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Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 2007
These were great- what I had of them, anyway. I took them to a potluck and they were almost totally cleaned out before I had a chance to taste any. I did get a few scraps. I used 8 cups of red potatoes and put this into a 9x13 pan. I added some shredded cheddar cheese between potato layers, and added some cheese on top the last 5 minutes of baking. I baked about 20 minutes extra just to make sure they were tender enough.
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 27, 2007
Tasty and simple! Exactly what I was looking for, and nice and creamy. I had to cook mine for longer, (maybe I didn't slice thin enough?) and I added the milk sort of all at once, so that took a little longer to thicken, but the end result was yummy potatoes in that creamy sauce! We all liked this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 17, 2007
My husband loves scalloped potatoes, and I hate preparing them. I have made these several times now and even I enjoy them and don't find them too much of a hassle to make. I use a whole onion (personal preference) and some minced garlic and cook them for 90 minutes. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 6, 2007
These were kind of bland.
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Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 5, 2007
This was my first time making homemade au gratins and they were great my husband gave a thumbs up with a smile. Thankyou for such an easy recipe that works.
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Cooking Level: Expert

Living In: Linz, Oberösterreich, Austria

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