Reviewed: Nov. 26, 2010

slice the potatoes , then cut them in half. If not sliced , then cut in smaller chunks or cook them for like hour or an hour and 15 min ., instead of 45 min.

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Reviewer:

Crazydz

Reviewed: Nov. 14, 2010

This is a great recipe!! I had never made scalloped potatoes before and it was very simple. I did cook a bit longer as some of the other reviews had suggested. These will be served at our table again and again, THANKS:)

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Reviewer:

trainrider12

Reviewed: Nov. 6, 2010

Yum, Yum, Yum. I agree with other reviewers you need to bake it longer to get the potatoes softer. I also added gruyere and fontina cheeses and a bit of half and half . This was awesome. I would make my scalloped potatoes anyday compared to that box stuff :-)

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Oct. 23, 2010

cooking time = how thick you cut your potatos!!! I cut mine by hand so i know some peices will be a bit thicker. SO - to be safe i cook mine 1Hr & 40Min. It will not hurt this dish to cook that long. I PROMISE! Not only that, who wants to eat hard potatos??

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Reviewer:

trial & error

Reviewed: Oct. 19, 2010

very cheesy and yummy!

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Reviewer:

MHARBAJAN

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

Loved this! Except when I made it I used a lot more potatoes (my red ones were smaller) and I would recommend maybe use less cheese. A pound of cheese is a LOT of cheese. But I will definitely make again. :)

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Reviewer:

RENNYLUVSRECIPES

Reviewed: May 23, 2010

I would probably be rating this a 5 but I have yet got to taste it! I have done everything to the "T" and am having to cook it now an extra hour and am hoping it will finally be done. The potatoes are taking forever to cook!

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Reviewer:

Tiredofsamerecipes

Cooking Level: Expert

Reviewed: May 15, 2010

these are great. I did do the Cream of Mushroom intsead. I will tell you if you like your taters softer go AT LEAST 35-45 minutes longer. I plated some and tried them. I ended dumping them back in my glass dish(gross whatever, pretty sure the 350 killed all of my germs) covered them and cooked 35 minutes longer. MUCH more to my liking. STILL 5 stars.

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Reviewer:

wtrfwlr

Reviewed: Apr. 27, 2010

Good potato dish!

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Reviewer:

SusieQ

Reviewed: Apr. 13, 2010

I followed the recipe exactly except subsituting cream of mushroom for cream of broccoli. I did what other reviews said - take foil off and bake for another 10-20 minutes. This was AMAZING. I'll probably never buy boxed scalloped potatoes again. Actually, I know I won't. Sooooo good.

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