I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these potatoes a try. I made them exactly according to the directions and they turned out creamy and tender, with a very nice texture. I'm not sure why the recipe calls for mayo, but it worked out okay. Anyway, the potatoes browned nicely on the bottom of my glass baking dish too (yum), however the flavor is a little on the bland side even though the sauce tasted fine when I poured it onto the potatoes. The cream sauce is almost identical to the one I use for chicken pot pie, but my recipe is more flavorful because the onions are chopped finely and sauteed, with the salt and pepper, in the butter until translucent (5 min or so). Then I whisk in the flour and cook, stirring constantly, for 1-2 minutes to get rid of the raw flour taste. Then add the chicken stock (and in this case, the mayo) and whisk until it thickens. Next time I'll make the sauce that way - and I'll add some chives and parsley too. Also, I stirred the cream sauce and potatoes together in a large bowl before pouring into my baking dish so the sauce would be distributed evenly throughout the potatoes.

I have to admit I'm a bit stunned by this recipe. No milk, no cream, no yucky creamed soups, no gobs of cheese, no bacon, so I was curious. I wanted scalloped potatoes without all the fat and grease, and this recipe fits the bill. My husband says these are the best scalloped potatoes he's ever had, and I know they are the best I've ever had. I followed the recipe exactly, and it was so so so good. I probably won't ever use another recipe; it's a great base recipe if you want to change things up later. I was tempted to change some things, but I decided to make it exactly as the recipe says so I know what the actual recipe tastes like. Now that I've done that, I might add garlic next time and use a little less onion and add a few herbs and maybe a little parmesan cheese, but as is, this is a great recipe. So creamy, no separation, soft potatoes, many fewer calories and much less fat, just delicious!

This is a great starter recipe. I love that it deosn't use creamed soups! I doctored it up a bit. To the sauce I addded about 2 T parmesan, 1 T bacon bits, 1 T minced garlic, 1 t thyme, and about 1/4 cup cheddar. I alos tooped it with cheddar cheese for the last 15 minutes of baking time. DELISCIOUS!!

I wanted to try this particularly because it doesn't call for any cheese, canned soups,or cream. I liked the fact that this is made with broth - I used 99 percent fat free.I did not change anything. I could not believe the flavor and it was so creamy - YUMM ! I made it with Ham. That was another plus - in the oven at 325 you can make both the potatoes and ham with out having to deal with the temperature differences. I used the "Honeyed Ham Glaze" recipe on this site for my Ham. Wonderful!!! We had a Great dinner. These are the real scalloped potatoes and so Yummy !!! Even better the next day. A keeper for me - Thank you for sharing Dorothy

These were quite possibly the best scalloped potatoes I ever had, definitely the best I've ever made. I have an apple-peeler/corer/slicer so I used that to prep the potatoes, not knowing if it would work....but it worked great & saved alot of time...plus it cut down on the cooking time!! I recommend this recipe to anyone who is sick of the canned soup/cheese laiden scalloped potatoes.

Oh my goodness is this good! I always have a hard time making scalloped potatoes. They are either too dry or too wet. Sometimes the sauce even looks like it curdled. I was very interested because it had no milk or soup. I will always make these. I did add some cheddar cheese and 1 tsp of garlic. But these are awesome. I do have to tell you, while these were in the oven, I had an emergency and had to leave the house for 3 hours. I was a bit worried about these, but they were fine and tasted just like I hopefully had intended. Please don't be afraid to make these. They are wonderful. Thanks!

I make darn good scalloped potatoes with a cream sauce but these are even better. I couldn't believe they would be so good with these ingredients but they turn out great every time. I sometimes add a handful of parmesian cheese but they are great with or without the cheese. This is a keeper for us!

So creamy and delicious you will find it hard to stop "nibbling" on the leftovers even after you are so full you are bursting at the seams!! You can add and subtract a bit to suit your taste with this one. I added 1/4c addional onion and simmered the onion in 2Tbs butter/1Tbsolive oil(to prevent burning)until translucent before adding flour as suggested. Also added 1 cup Cooper's Sharp American Cheese, if you have never had it you are missing a wonderful cheese to cook with ... a real cheese that gets as creamy (or creamier) as velveeta when heated. I would give this 10 stars if I could. Only took an hour in a convection oven and it was golden brown on top and very creamy and tender inside. Thanks for this wonderful recipe!!

These were great. We had a friend over for dinner who had recently gotten out of the hospital and requested scalloped potatoes, which I had never made before. I followed the basic recipe, but added spices to the sauce before pouring over potatoes (garlic, season salt, italian seasoning, rosemary, etc). Everyone loved them. Also, I was short on time so I baked them at 400 for about a little over an hour.

These potatoes turned out really good tonight. They were really simple to make and were yummy. I added some shredded cheddar cheese along with some garlic powder and mustard powder. I also cooked them at 425 for about an hour. I didn't have time to wait for 2 hours. :o)