Loved this recipe...with a few adjustments. Cut servings down to 5. Used green onions only. Added 1/4 teas majoriam, and a little more than 1/2 teas dill weed. Baked at 400-425 temp for 1 hr. took off lid for 10 minutes.

My family loved these potatoes. Very good.

These were good, but I like my own better. I sauteed the onions to make sure they'd be soft and added buttered bread crumbs on top. I also found them a little bland - had to add more seasoning. Thanks!

I am so sorry but these potatoes were so bland. I was looking for some good scalloped potatoes but these dident work out I will keep looking. I never had to rate a bad recipe because I usually go for the 4 1/2 or 5 stars and it usually comes out good, but these on the other hand were not so well. My 6 year old said thay were gross and my 2 year old wouldent touch them. Maybe next time I can try some with a bit more flavor.

This was my first time trying a recipe that hadn't been rated or reviewed yet, and I lucked out! This was very simple, what's great about using the small red potatoes is no slicing! Quartering the potatoes is much easier. The dill and marjoram and green onions add a lot, so be sure to add them! Flavor was great and mixed it all in the casserole dish I cooked it in, so clean up was a breeze as well. The only thing I did differently was I added about a quarter cup of fresh shredded 3 cheese italian cheese (Asiago, Romano & Parmesan) since I was using it in the dish I was using this with. This was a nice switch to potatoes on a weeknight, will definitely make this again. Thanks!