If you want to be a little decadent...omit butter and flour and replace milk with heavy cream. Sometimes I sprinkle a little parmesan cheese between the layers and on top and develop a nice crispy crust. This mild potato goes great with stronger flavored meat like lamb.

Perfect! Just like Grandma makes

like most others have stated, this recipe as it is given is very bland but there are many remedies as suggested by others that make it fab-o!! i will do my best to summarize them all so others behind me don't have to sift through hundreds of reviews... 1.) boil the potatoes for 5 mins beforehand to reduce the cooking time in half 2.) make a roux of the sauce rather than pouring ingredients directly on top. roux is made by mixing flour, butter and milk into sauce pan on medium heat. then add seasonings as you like. 3.) use seasonings to make this recipe really pop. i used 2 cloves garlic, 1/4 tsp black pepper, 1/4 tsp celery salt, 1 tbsp chopped onions, a pinch of thyme, a pinch of rosemary, 2 pinches of parsley, 2 pinches of oregano. then at the very last second when the roux was simmering nicely, i added 1/4 cup of shaved parmesan cheese. 4.) once you drain the potatoes, place one layer in the bottom of a 9x13 glass casserole dish, then drizzle 1/3 of the sauce on top. repeat for 2 more layers. 5.) cook covered at 425 degF until the sauce boils and then remov cover and cook at 350 degF for 30 mins. 6.) to get the top of the potatoes browned, you may need to broil them for 5 additional minutes (depending on your oven's cooking capabilities). 7.) voila - enjoy!!!

Love this receipe. I too, added a little onion and it's "just like mom use to make' Thanks for the receipe

Similar to LINDA MCLEAN: I Added garlic powder, bit of cayenne, dried parsley, salt, pepper and melted butter to a mixture of milk and flour and layered that 3 times between a combination of potatoes, chopped onion and parmesan. Sprinkled some paprika on top. Had to up the cooking time to 1h30m uncovered. Let it sit for a few minutes before serving. Turned out rich and tasty.

make the roux with butter/flour and add milk. Heat again and add 1/2 cup parmesan. I used glass flat casserole only 2 layers of potatoes. 425 until milk boils and turn to 350 for 45 minutes.

Very good recipe!....I did the Roux thing and added just a little salt, pepper and garlic and they were just wonderful! I also liked the nice size it made, had a little leftover and they were just as delicious today! Thank's Nancy ;)

This recipe is failproof and is the perfect starting point for great scalloped potatoes. I have made this recipe a few times and it's turned out great each time. I took the advise of other reviewers and pumped up this dish with salt, cayanne peper, thyme and garlic.

Very, very bland. I put out salt, pepper and hot sauce on the table to try to save them, but there were a lot of leftovers.

This was great. I did as another reviewer suggested and made a white sauce out of the butter, flour, and milk. I layered half of the potatoes in a 9 x 13 pan, sprinkled with salt and pepper. I also added s little sliced onion and some parmesan cheese. Then I poured in half the sause and repeated the layers. I didn't add quite all of the sauce because it wouldn't all fit in the 9 x 13 pan. Came out wonderful - a nice golden brown on top and tasted great.

I can't recommend this recipe because of the flour content. I mixed the flour, warm milk, some salt, pepper and red pepper in the blender to avoid the lumpy flour problems. Unfortunately the floury taste was so prevalent and the dish generally so bland that I would not make it again.

These are really good -- though they are a little bland exactly as the recipe is written (I have only made them as written). Maybe next time I'll play with some additions to add a bit to it. REALLY good base though. I LOVE that it's all from scratch.

I took this to an outdoor party and everyone loved it. I took the butter four and milk and made a white sauce to pour over and it worked out wonderfully. I also added sliced onions. I will definately make this again.

Converted the recipe to 4 servings rather than 7. I used four medium-sized russet potatoes for the suggested 28 oz. (although I am not sure how much they weighed). I also peeled the potatoes prior to cutting them. Based on another review, I mixed the ingredients together in a saucepan over medium-low heat and added a little bit of cayenne pepper, garlic powder and black pepper. I layered the slices from two potatoes and then poured half the sauce over and added a thin layer of parmesan cheese. I added another layer of potatoes, sauce and cheese. The mixture browned nicely on top with the thin layer of cheese. I will probably make again and add a bit more cayenne pepper and cheese.

Sounds too simple to be delicious, but it is delicious in its simplicity. Many thanks!

This is a delicious, healthy, and easy recipe. I added milk to each layer instead of just putting it on last. Also, you can add whatever meat or other ingredients you want.

10 stars. This is awesome with some minor adjustments. My entire picky family loved these. For serving of four: I used 5-6 small white potatoes (sliced thin) 1 small onion (diced), 5T flour, 5T butter, 2 and 1/4 c milk, 1/2t pepper, 1/2t dry mustard, 1t each of garlic powder, onion powder, paprika and salt, pinch of cayenne pepper and 1/4 c parm cheese. OK grease 2 quart casserole dish, preheat over 425, make roux in saucepan: melt butter then whisk flour cook one minute until it resembles wet sand, add rest and cook until slight thick. put one layer potatoes, one layer onions, one layer sauce and continue once again. Top off with paprika and parm cheese, cook 425 5 minutes then 375 for 50 minutes. Awesome and actually very easy. Must try will not be sorry