Reviewed: Nov. 16, 2009

I was looking for easy when I chose this recipe. Not only is it easy, but it's delicious! I made a mistake by choosing too deep a pan and heaping on too many layers, so I had to bake it forever. The taste was great, though, and it's probably the easiest Scalloped Potato recipe I've seen.

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Mari S.

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Reviewed: Nov. 2, 2009

This recipe is comfort food delicious and easy. I added 1 can of whole milk and sliced the potatoes thinner as suggested by others, I also added a potato or two for a larger batch.

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debbbiedoodlenoodle

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Reviewed: Nov. 1, 2009

This is the recipe I always use.. I use 3 cans of ceddar cheese and 3 cans of milk. I add some spices to the soup mixture and heat it up in a pan while I slice the potatoes...do the sprinkle cheese thing between layers... I always get requests for this... it is so easy and yummy!

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JaymeLee23

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Reviewed: Jul. 2, 2009

These potatoes were very good. I only added 1/2 cup sour cream to the recipe and simmered everything on the stove 10 minutes or so to cut down on cooking time in the oven, then baked 15 minutes till browned on top. I cut the potatoes very thin with a mandolin, otherwise, I think they would take an hour to bake or longer. Very good and no leftovers!

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Jun. 6, 2009

This is an awesome recipe!! I added 1 can of cream of mushroom soup and a bit of milk to increase the servings to a larger pan, 9 X 13. It was a huge hit and I didn't bring any home! I will add this to my recipe box!

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Tanya

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Reviewed: Jun. 4, 2009

This is a great recipe. This was the first time I have ever made scalloped potatoes from scratch and I used to small a dish, so it was stuffed to the top and needed more cooking time than the 45 minutes. Will use this recipe again, but in larger 9x13 glass dish. My family really liked it. >^..^<

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ROSIE-0-TOOLE

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Reviewed: May 6, 2009

This was really easy. I thought it was to cheesey with the strong cheddar soup taste and took the suggestion of adding milk and next time will add even more milk.

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J. Solomon

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Baltimore, Ohio, USA

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Reviewed: Apr. 13, 2009

I really liked this recipe. So easy! I put some hot pepper flakes on top and maybe some garlic powder. You could do a lot with this- add other veggies, different cheeses, etc. I liked these cheddar scalloped potatoes better than traditional scalloped potatoes.

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Veggiebee

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Reviewed: Mar. 28, 2009

Very yummy but I did take advise given and change it up a bit to make it more creamy. I added 1/2 cup of milk, 1/2 cup sour cream and about another cup of shredded cheese as well as some garlic powder. Soooo good, we make it all the time now!

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Laura

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Reviewed: Mar. 22, 2009

This never cooked properly. 1/4" thick is WAY TOO THICK, the sauce was too thick and the flavor was bland. The picture shows paper thin potatoes with a nice sauce.

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Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Jan. 24, 2009

Christmas 2008 - Steve's family. Everyone loved this one, even though I used no-name soup.

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JENN

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 21, 2009

Everyone just loved this recipie! I added one can of cheddar soup and one can cream of mushroom to give it a kick. I also layered some cheese along with the soup mixture instead of just putting it on the top of the casserole as my guys love cheese. I ended up cooking it for another 10 mins and put it under the broiler for 5-8 mins to make the cheese bubble and harden up a bit as we like it that way. Thanks for the tips!

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JENNYBELL1

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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Reviewed: Jan. 5, 2009

This was a hit! Everyone raved about the potatoes throughout the meal! And so easy to make!

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dducat2

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Reviewed: Dec. 30, 2008

Oh my, I made this with chicken piccata and my husband just loved them as a pair...

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JeWeLicious

Cooking Level: Beginning

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Reviewed: Dec. 30, 2008

Super easy & very tasty! I used about a cup of shredded cheese (mixture of mild chedder & mozzarella). I also mixed about a quarter cup of milk with the can of cheese soup. I covered the dish with foil for the first half of the baking time.

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Dec. 19, 2008

I really wanted to like these since the reviews were so good, however I didn't think they were very tasty. I really disliked the taste of the cheddar cheese soup. It tasted fake and processed to me. On the other hand my hubby liked them, thank goodness! The recipe makes a lot, so he's been eating them for days! ;)

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Sunny D

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 9, 2008

These scalloped potatoes are great! The taste is good, but be sure to cook them a little longer than the stated 45 minutes or the potatoes will still be on the crunchy side.

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mickey

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Reviewed: Nov. 28, 2008

My first time to make scalloped potatoes turned out great

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MAMADE1

Cooking Level: Intermediate

Home Town: Murray, Kentucky, USA

Living In: Kirksey, Kentucky, USA

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Reviewed: Nov. 26, 2008

this is a very good recipe to start off with. I like others, doubled the reicpe and added a can of cream of mushroom. The second time i made this, i did not use all the onion it calls for. It overpowered the cheesy taste. I also added a cup of sour cream. Everyone loves this recipe and it is easy to make if you have the time to slice all the potatoes!

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