Reviewed: Nov. 18, 2008

I was very pleased with this recipe. I had been craving scalloped potatoes and this hit the spot. Even better, my normally picky kiddos loved it too! I did make a few adjustments. First of all, I didn't have the 2 hours to bake it, so instead I pre-cooked the potato slices in the microwave for 12 minutes. I then baked them on 400 for 45 minutes and they were perfect. I also pureed the onions (so my picky kids wouldn't notice the chunks) and added it to the sauce. They never even knew the onions were in there and we still had the wonderful taste. This is now part of my regular potato rotation.

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ssvsm

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Reviewed: Nov. 11, 2008

I read reviews before I made this, like I always do. So, I made these changes: I sauteed the onions in the butter, then added the flour and stirred for a few minutes. Then I added spices(seasoned salt, pepper, parsley, and a pinch of thyme)and the chicken broth and mayo. I let that cool some while I sliced the potatoes. I prepared it earlier in the day and refrigerated it until suppertime. It was GREAT!! My 13-month-old son loved it! I will make this often.

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chefmis31

Cooking Level: Intermediate

Living In: Rockwood, Pennsylvania, USA

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Reviewed: Oct. 30, 2008

I will be trying this tonight as it doesn't have dairy. It sounds delicious! I'll rate tomorrow

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JOANNADALE

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

I'd give this 4 1/2 stars, but that's not an option. These were really tasty and easy to prepare. I love that there's no heavy cream called for in the recipe, but still you get a rich side dish without all those calories! I used a mandolin to get the potato slices nice and thin, and cut the recipe about in half using only two good-sized potatoes. I baked this in a small Dutch oven, so my potatoes were layered a bit thick, but only baked for an hour at 370 degrees. I added a bit of garlic powder and parmesan cheese to the sauce. Yummy!

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JRCHAPMA

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Reviewed: Oct. 14, 2008

This was excellent! The only change I made was to melt a little cheese in the sauce before I poured it over the potato/onion misture.

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SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 6, 2008

I was craving scalloped potatoes and like so many other reviewers wanted a good recipe not laden with creams, milk, cheese, etc. I made it for dinner tonight and love love loved it, as did my husband. I got to eat comfort food without feeling guilty about it (I actually had 2nds) ~~ The only change I made was that I used light mayo, it was perfect. I used my mandolin to slice the potatoes super thin, I also sprayed my glass dish with Pam and covered with aluminum foil. Not greasy at all. I will make this again and again and have decided this will be a great side dish for Christmas Eve dinner with the family :-)

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Shar E.

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

VERY good and easy. 2008

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Cindy

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Reviewed: Oct. 2, 2008

This was pretty good, except as the sauce cooked, it got lumpy. Right before I served it, I covered up the lumpiness with a medley of italian cheeses. It only took a little over an hour to cook on 450 degrees and I tossed the leftovers.

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tricia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Sep. 30, 2008

The definitive scalloped potatoes recipe. It isn't so gooey and heavy - but so tasty!

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dyannem

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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Reviewed: Sep. 28, 2008

Great tasting and very easy recipe! I cut up about 2 cups of ham and put it in. You certainly can't tell that the white sauce isn't milk-based. I will be using this recipe from now on. Thanks!

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LIZWITH3GIRLS

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

Good and pretty easy. Not sure how it could be prepped in 5 minutes though! nice side with Baked Pork Chops I.

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pres. of household

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

Awesome potatoes! Even my picky 6 yr old ate them.

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Brandy P

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Reviewed: Sep. 22, 2008

Excellent! The only change I made was to sautee the onion first then add the flour with a dash of garlic powder.

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bturner

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Reviewed: Sep. 16, 2008

This was perfect and a nice change. You couldn't even tell there was no milk and the taste and texture was perfect. I used low-sodium broth, salt-free margarine and it still tasted great. Since I am lactose intolerant I have definitley found the recipe I will use from now on!

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Sep. 13, 2008

Very good. Easy. My husband could not get enough of these potatoes. I made no changes at all except I baked them at 400 for an hour and turned the oven down to 350 for another 20 minutes. I should have checked at an hour -- I think they were probably done.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 6, 2008

I haven't had much luck finding a scalloped potato recipe I really liked until this one. Instead of doing all potatoes, I like to layer half potatoes and half zucchini and yellow squash. Yum! I've also added chicken to make a complete meal. This recipe is a keeper.

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Kris

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Reviewed: Sep. 3, 2008

Excellent recipe - WAY better than those that ask for canned soups! I followed it exactly (although I scaled it up to 8 servings as I had huge garden potatoes). The sauce is very good - I tasted it before pouring it over the potatoes and it was even good then, so I knew that was a good sign! The only thing is, when I scaled it up, it asked for 1 tsp of salt, and the chicken broth is already salty, so next time I'll be cutting back the salt (or use a low sodium chicken broth). I used a mandoline for prep which made things go way faster. Took the full 2 hours to cook. This is a definite keeper, and going into the handwritten recipe book I have started for my kids. Thanks for the great recipe.

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B_32

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

these were the first time i tried scalloped potatoes and they were very good! i didnt have 2 hours to bake them so i threw the potatoes and onions in a pot of boiling water till they were almost cooked then baked them for 15 minuits and topped them with some marble cheese and they turned out really great!!

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Destiny

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

Cookled up well, great appearance, sauce was nice and thgink but there was just somethign about the flavor I did not like though everyone else liked it. Maybe it was the onion. I will try some of the other recipes but I don't think this is a keeper sorry to say.

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hermie

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 4, 2008

Definitely a keeper! Easy to make and absolutely delicious...the whole family loved them. They're so rich and creamy, it's hard to believe there's no cream or cheese in there!

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THEMOMO

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Scalloped Potatoes and Onions

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