Reviewed: Oct. 17, 2009

The first time I made this exactly as the recipe directed. The next time I used 3/4 cup half and half and 3/4 cup chicken broth. Both times I felt the recipe was a winner and loved the addition of the cayenne pepper. Very creamy and rich and I will definitely make again.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Oct. 13, 2009

Very good! Loved by all!

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Jill

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Reviewed: Sep. 19, 2009

Probably won't make this again. My husband and I thought it just tasted like cream of mushroom soup and potatoes.

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Rachel

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Reviewed: Jun. 10, 2009

the flavour was really good, however... I would recommend a few changes. I put it into a 9x11 pan, I added a can of mushrooms, more cayenne & cheese on the top. I also would highly recommend mixing all the ingred together (except cheese) as the flour ended up clumpy and gooey. Other than that it was REALLY tasty!

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CamBerWeb

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

This was very good. I made this right after Christmas using leftover Heavenly Ham. I also added a little Pepper Jack cheese to give it a little kick. It was great with the Pepper Jack cheese.

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WAREAMANDA

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Reviewed: Dec. 21, 2008

excellent recipe! didn't make any changes except added cheese between layers, and again on the top . will definitely make this again:)

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mon

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Reviewed: Sep. 22, 2008

We just love this it - not just our family but our church family as well. I have been making this side dish for years and when I take it to a gathering, sadly, not everyone gets to try it because there's never enough! I do add way less pepper but will keep making it and will pass it down to my son.

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Marleny

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 17, 2008

I found this recipe to be very good but a little peppery -- the men in my house LOVED it though. I added cheddar cheese when I was layering and topped with cheddar cheese and bacon crumbles. YUMMY!

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Annie K

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Reviewed: Apr. 25, 2008

My husband and I really like these potatoes. They do turn out a little gray but that is easy enough to hide with some cheese on top.

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Raspberry

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

Pretty good, topped with cheddar cheese and green onions in the last 20mins of baking.

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Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Mar. 25, 2008

It was good...I think it needed more pepper to be called "peppery" but tastes vary. I added cheese to the top for looks. Went great with our easter ham. Will make again with other add ins....

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Feb. 23, 2008

Absolutely delicious!!

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Jenna

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

I made these for Christmas dinner. As I stood waiting for everyone to get seated, I watched these potatoes get grayer and grayer in color. They tasted really good. I followed the recipe exactly but I wished I had topped with the cheese to hide the grayness and for color. I think more people would of tried them.

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Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 30, 2007

Perfect with just the right amount of spice! I add leftover pieces of ham to make it a one dish meal!

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3angelsmommie

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Reviewed: Dec. 29, 2007

Made this to go with Christmas ham and all the guests loved it. I myself am not a scalloped potato fan, and I wasn't exactly happy with flavor (a tad on the bland side), but they were pretty good. I followed some of the other reviewers suggestions and made the following modifications: chopped onion, 1tbsp. minced garlic, shredded cheddar, and several twists of ground black pepper. I put the last top layer of shredded cheddar on during about the last 20 minutes of baking, till kinda crunchy. That was a good decision. If I make again, I think I might add more onion, and maybe even sautee the onion first. P.S. -- I put some remoulade sauce on this when reheating to have a little leftover snack. That was delish and 5 star.

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pdizzy

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Reviewed: Dec. 25, 2007

This was a nice dish and sure was gobbled up, but I personally didn't care for the taste or the "dirty" look the mushroom soup gave this. I couldn't even taste the cayenne pepper in this and wished I'd used triple the amount. These weren't bland, but I didn't consider this a spicy peppery dish like the title implies. Thanks for posting this, I enjoyed making and trying a new dish.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 3, 2007

Warm and delicious! I made a few additions: 1/2 cup chopped onion, 1tbsp. minced garlic, 1 cup shredded cheddar, 1/2 tsp. black pepper, and doubled the cayenne pepper. I kept the dish covered with aluminum foil for about half of the baking time. Creamy and filling this dish went well with the BBQ pulled pork and green salad I had prepared. Thank you, Helen!

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LadaFun

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

this was a hit at the dinner table last night..it was easy to make.the only thing I did different was add sharp chedder cheese to the top during the last 10 minutes as my honey loves cheese on everything.

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KRNLANCE

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: Oct. 23, 2007

We loved it! It disappeared very quickly, so next time I will need to double the recipe. I used cream of chicken instead of cream of mushroom.

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RENEESSELAH

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Reviewed: Sep. 19, 2007

This is the first time I have used mushroom soup in scalloped potatoes. It was better than I expected. Gave it a very creamy texture. I have made these several times now. I add garlic and onion. Sometimes diced ham to make it a whole meal.

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Silvercin29

Cooking Level: Expert

Home Town: Republic, Ohio, USA

Living In: Burgoon, Ohio, USA

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Peppery Scalloped Potatoes

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