Reviewed: Nov. 19, 2009

Yummy! I was almost out of butter and didn't realize it so I did 2 tbsp butter and 2 tbsp olive oil, and it was still delicious. I also used Velveeta Light for the cheese. I used 2% milk, but I think I'm going to try it with skim next time to see if I can take off a little more of the fat. Very great recipe, and very simple!

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MONKI89

Cooking Level: Expert

Home Town: Edwardsville, Illinois, USA

Living In: Belleville, Illinois, USA

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Reviewed: Nov. 13, 2009

Wow!

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DAGNYDAGNY

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Reviewed: Nov. 10, 2009

Great recipe,added a little onion and garlic powder to the sauce and used a 5 blend cheese instead of american, came out very creamy and potatoes cooked perfectly. yum! Thanks for a great recipe.

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Donna

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

I followed some of the suggestions and used cheddar and added onions in the middle, garlic powder in the sauce, and Mexican cheese on top. Worked great.

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Russ

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Reviewed: Oct. 27, 2009

I actually made this recipe twice in the same week. The first batch was good; but bland. I added a lot more pepper, garlic, and some minced chives in my 2nd, and was more pleased! It made a nice amount for a family of four. Nice and hearty accompaniment for salmon loaf. I also left it in a bit longer and the potatoes were almost crisped on top; nice and brown while the center was cheesy and tender! A couple tweeks here and there and this was excellent

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shell

Cooking Level: Expert

Home Town: Manhattan, New York, USA

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Reviewed: Oct. 14, 2009

This is really a great "keeper" recipe. I added minced onions for more flavor and next time I will try a little of the Mexican Velveeta for a twist on the potatoes.

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LOSERCOOK

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Reviewed: Oct. 5, 2009

Awesome exactly as is. Perfect comfort food.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Sep. 23, 2009

Wow!!! This reipe was so good! I will absolutely make this again. Cheesey with a lot of flavor.

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MNMMICHELLE

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Reviewed: Sep. 19, 2009

I made these potatoes at a barbecue with ribs and everyone said they were the best potatoes that they ever had. I use Cheddar cheese instead of American cheese and use the whole 2 cups.

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cdemeniuk6

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Reviewed: Sep. 13, 2009

i used my food processor to ensure the potato slices would be very thin and i added some tuna and some garlic powder to make it a main dish. i was skeptical about using american cheese but im glad i did. it is much cheaper than cheddar and i will make my scalloped potatoes w/ american cheese from now on. i served this with garden vegetable salad from this site. i will try this again w/ham or hot dogs next time.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 27, 2009

This was wonderful. I used Cheddar cheese and did what one person recommended and added some garlic and onion powder for an extra kick.

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DAYTEKMULTISYNC

Cooking Level: Intermediate

Living In: Stratford, Ontario, Canada

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Reviewed: Aug. 10, 2009

This was easy and delicious and a hit with my family. I made it last night with pork chops and a salad. I sliced the potatoes very thin, put in a large glass bowl with two tablespoons of water, covered and microwaved on high for 4 minutes to give them a head start. I was able to reduce the baking time to 45 minutes doing this. I also substituted cheddar cheese and added some dried minced onion and garlic powder. I also used cayenne pepper. It was great and a keeper! This will be a good one to double and use for holiday meals.

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ewizabeth

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Reviewed: May 12, 2009

Was just ok. It had a very milky taste. Might be better if the milk was cut in half.

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stevenelena

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Very good potatoes. Better the first time, reheating seemed to dry them out a bit.

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lainey1109

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Reviewed: Apr. 5, 2009

These potatoes are sooooo good. I will never go back to my old scalloped potatoe recipe. The onlything i changed was that instead of the processed cheese I used shredded chedder cheese. The processed would probably come out creamier but I have always liked the texture of the real cheese better. Try these. You will love them.

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Kristin13

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

Awesome! I did parboil the potatoes beforehand to make sure they were done, and added a little extra cheese. Great recipe.

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NLAYMAN1970

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Reviewed: Mar. 12, 2009

Delicious!! I had a little trouble making the sauce but it still turned out wonderful! i will make often!!

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HGriffin

Cooking Level: Beginning

Home Town: Northport, Alabama, USA

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Reviewed: Mar. 9, 2009

I made these yesterday for dinner. My family they loved them; Even my picky son. This is the first time I ever made "Home-made Scalloped Potatoes" This is a keeper, thanks for the recipe =) =) =)

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Bever-li

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

These potatoes are deceptively simple in both preparation and taste, yet they are addictively delicious. I followed the recipe pretty faithfully, except I layered the cheese sauce with the thinly sliced potatoes so they were uniformly mixed, I covered the dish for the first hour, and I cooked it for an hour and a half. Oh my are they good! This recipe is a keeper for sure.

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Lorie Franklyn

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Reviewed: Dec. 25, 2008

I made this recipe with one substitution: cheddar instead of american cheese. When my family tasted it, everyone said that it tasted "sweet". I'm wondering if anyone has thoughts as to why it came out this way.

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Mark Goho

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Old-Fashioned Cheese Potatoes

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