Reviewed: Nov. 25, 2008

loved this!!! so easy to male. my husband loved it so did my 5 yo so this is defiinately a keeper.

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geminimistress

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jersey City, New Jersey, USA

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Reviewed: Nov. 21, 2008

I thought that this was ok. But I did alter the recipe a little. I added another can of the cheese soup and sour cream. But for me and my boyfriend, it needed a lot less onion. I think that without the onion or just a little bit of onion, maybe even just onion powder, that this will be a good recipe

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LittleBitUSMC

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Reviewed: Nov. 16, 2008

I did not care for this. I added about 1 1/2 cups of milk, but it took over an hour to get the potatoes cooked and it seemed to be lacking something. I probably won't try this again.

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amber

Cooking Level: Expert

Home Town: Defiance, Ohio, USA

Living In: Wauseon, Ohio, USA

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Reviewed: Nov. 16, 2008

I made this dish for a large group. Doubled it, and as suggested added cream of mushroom soup, sour cream, half & half, and garlic, also seasoned to taste, it was fantastic! No leftovers! Thanks for sharing, it's in my recipe box.

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LaVetta

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

I've been using this recipe for almost two years already and each time it turns out great. I find it needs more cooking time. I've usually had to add extra milk and the last time I added rubbed tarragon to the layers.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

This is an easy dish and a good base but you can really add some flavour and increase the serving with some tangy add ins. I added 1/2 a cup of milk as well as 1 to 2 tbsp of mayonnaise and a tbsp of garlic cream cheese. For some spice I added some chili pepper flakes and mixed it all up. This really gave it some extra flavour. As others mentioned, I cooked it for an hour covered and 10 minutes uncovered. I love cheese and I love potatoes so this dish was excellent.

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Oct. 22, 2008

Turned out well. I added some cayenne pepper and garlic powder to the cheddar on top.

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JamieLea

Cooking Level: Expert

Living In: Venice, Florida, USA

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Reviewed: Sep. 29, 2008

Comfort food at it's best! I added 1/2 cup skim milk and some extra shredded cheese to each layer. My boyfriend is now asking for this every week.

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Cooking Jazzy

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 1, 2008

This was a tasty recipe. I will definitely make it again. I used way more cheese than it called for (aprox. 2 cups). I think I also used more potatoes. I made mine in a 9X13 pan and it was full. Added half a can of milk and some fresh chopped garlic to the cheese mixture, before pouring over the potatoes. Also had to cook for more than 45 minutes than called for in recipe.

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LdyLawyer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Aug. 28, 2008

I hate to say we didnt much care for this recipe. I think it just tasted too heavily of processed cheese.

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soldierswife

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Reviewed: Aug. 11, 2008

YUMMY! I made this my 14th month old and she loved it.We are cheese lovers so we added a little more shredded cheese. I will definitely be making my potatoes like this for now on.

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Momof1

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Reviewed: Aug. 1, 2008

This was a huge hit at our house. I only did a few things different. 1st I tripled the recipe with no problems it just had a longer cooking time. 2nd I just added some milk to make it smoother and chopped ham to make it a main dish. Yummy Yummy!

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Mommyto9

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: South Fork, Pennsylvania, USA

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Reviewed: Jul. 31, 2008

Delicious and easy, although I did make some modifications. Baked for 1 hour, as I really dislike any crunch in scalloped potatoes. To the soup mixture, I added about 3/4 cup of onion minced fine, 2 tsp dried oregano, a large clove of garlic, minced, and 1/4 tsp hot pepper sauce. I served this dish with plain roast beef, so I wanted it to have a fair amount of flavour. Thanks for the inspiration!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 28, 2008

really good

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ANEWSTACEY

Cooking Level: Intermediate

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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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AZgin

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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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