Reviewed: Jul. 17, 2008

This dish was soooo good! Great change for baked potatoes and mashed potatoes! It was very easy too!

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arich01

	Cooking Level: Intermediate
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Reviewed: Jun. 18, 2008

Terrific! Skipped the onion by accident but did use garlic powder during the layering process. Also added some milk at the end. It's a keeper.

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This is my new go-to recipe for scalloped potatoes! Really fantastic. I had to add some milk to the cheese soup for the amount of potatoes I used. The next time I made it I layered in sliced ham to make it a meal! You'll love this recipe~

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gibsey23

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: May 13, 2008

My family thought this was delicious as is.

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LAGirl

	Cooking Level: Intermediate Home Town: Shreveport, Louisiana, USA Living In: Alexandria, Louisiana, USA
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Reviewed: Apr. 23, 2008

These were pretty good, but I had to bake them for 2 hours.

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AkCook


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Reviewed: Apr. 10, 2008

Wonderul receipe. I made some changes. I used one can of the condensed cheese soup and one can condensed mushroom soup. I added 1/4 cup of sour cream, 1/4 cup of milk and about a handful of chedder cheese. I also used one small bag of fresh broccli and cauliflower. I cooked it in a 9X13" glass pan for one hour on 400 degrees. It turned out excellent. Very tasty. No left overs with this one.

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Sarah Incorvaia


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Reviewed: Mar. 31, 2008

These potatoes were VERY yummy and super easy! They were a big hit with my Easter ham that I made. I followed the suggestions of others by adding 1/2 cup milk to the soup. Baked it for 1 hour covered and then an extra 15 mins uncovered. When I pulled it out of the oven, I sprinkled the dish with paprika. I also used Red Potatoes instead and left the skins on (not sure if that was ever suggested or not)....yum yum yum!! :)

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J. Bateman

	Cooking Level: Expert Home Town: Twentynine Palms, California, USA
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Reviewed: Mar. 31, 2008

Very easy, but my family and I thought it was a bit too bland.

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NinaMN

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA
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Reviewed: Mar. 24, 2008

I tripled this recipe and also added about one cup of light sour cream and almost one cup of half and half, which did make the soup mixture very creamy and easy to spread on top of the potatoes. I kept the foil on for the first hour and then took the foil off for the last half hour of baking - it took longer cause my pans were very full. Also added lots of black pepper and a bit of garlic powder. Thanks for this great recipe.

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Jacquita

	Cooking Level: Expert Home Town: Indiana, Pennsylvania, USA Living In: Centreville, Virginia, USA
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Reviewed: Mar. 19, 2008

This recipe is a keeper! I doubled the recipe, baked in a 9 x 13 pan and increased the baking time a little. It was excellent! My husband and kids went for seconds and thirds. I will definitely make this again and again. Thanks for a great recipe!

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Angie


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Reviewed: Mar. 16, 2008

I made this for a group dinner snowmobiling and everyone loved it! It was easy to make and good! This is a keeper!

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lmh

	Cooking Level: Intermediate
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Reviewed: Feb. 18, 2008

These were awesome! My picky 14 year old son who never eats potatoes even approved. My 11 year old daughter went back for 2nds and 3rds. I followed others advice and used once can cream mush. soup and 1 can cheddar cheese soup and a little milk. I baked them at 375 for 45 minutes and that was perfect! Will definately make again!

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JB

	Cooking Level: Expert
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Reviewed: Feb. 9, 2008

I made this for a family dinner at my in-laws and everyone LOVED it. The only bad thing about the recipe was there were no leftovers to bring home!

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Loni

	Cooking Level: Intermediate Home Town: Hilliard, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: Feb. 2, 2008

I tweaked this recipe a bit by adding two big dollops of sour cream and 4 slices chopped bacon to the soup. Also added some Lawry's seasoned salt and topped it off with French's french fried onions. I used about six med/lg white potatoes and cooked for about 1-1/4hrs (covering with aluminum foil after top became brown and crusty.) These were the best I've ever made by far!

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David

	Cooking Level: Expert Home Town: Syracuse, New York, USA Living In: Lexington, South Carolina, USA
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Reviewed: Jan. 25, 2008

Very simple recipe that has become a requested dish in my home. I'm a very basic cook, this was very easy and quick to put together. I did make a change to it by adding 8oz of sour cream in addition to the soup. My husband asks me to make this at least once a week.

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jazzie08


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Reviewed: Jan. 22, 2008

Ok this is another easy one with great flavor. I doubled and followed others advise a can of mushroom soup, a can of cheddar cheese soup and 1/2 c. milk, 1 tsp. garlic powder, and definetly salt to taste. My family ate almost a whole 9x13 pan. The cheese on top made a yummy thin crust on top, and it did have to bake for an hour on 375. Absolutly will make again and again and recommend it to anyone. Thanks

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Lorrie

	Cooking Level: Expert Home Town: Hinton, West Virginia, USA Living In: Nottingham, Pennsylvania, USA
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Reviewed: Dec. 31, 2007

Fantastic recipe, I did spice it up a little more, doubled the recipe, so I added a can of cream of mushroom, increased the cheese and people loved it

Scalloped Potatoes I

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