Reviewed: Apr. 24, 2011

I used the recipe with and without the sour cream added and it was delicious both ways. A holiday staple in our family now!

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Reviewer:

kat

Reviewed: Mar. 23, 2011

I liked it but I used two cans of the chedder cheese soup. It made it creamier

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Reviewer:

kimanng

Reviewed: Mar. 20, 2011

This was my first time attempting to make scalloped potatoes. I followed others suggestions and added 1/2 cup of milk, cut the potatoes very thin and baked 1hr 15min. My mother-in-law was impressed with how tasty they were.

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Reviewer:

lkherreid

Cooking Level: Beginning

Home Town: Wooster, Ohio, USA

Living In: Apex, North Carolina, USA

Reviewed: Mar. 1, 2011

Overall, the potatoes are good, but they reminded me of store-bought from Costco taste rather than homemade. I will probably use a different recipe next time. But I have to say they were definately easy.

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Reviewer:

HOODOORIDER

Cooking Level: Expert

Reviewed: Feb. 4, 2011

Excellent! So easy to make

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Reviewer:

cjdonnely19

Reviewed: Jan. 10, 2011

Very good! I used a large dish so I went ahead and used 1 can of Cheddar and 1 can of mushroom soup and I used both Cheddar and Mozzarella cheese. For the last few minutes I put lots of cheese on top and broil it to make it crispy on top. Keep an eye out so as not to burn. My guess enjoyed it and at the end of the meal scallops were all gone.

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Reviewer:

patty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Nov. 26, 2010

I made this for Thanksgiving and followed the recipe exactly. This is so easy to make and it was wonderful and cheesy. I did let it cook longer than what the recipe stated to get the cheese browner, but it is definitely a keeper and was a nice change from the traditional sweet potatoes.

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