Reviewed: Dec. 23, 2007

Nothing but praise around my dinner table. Everyone frowned when I mentioned that there wasn't any cream in mix. After the first bite, my mother in law stated that they were the best she has ever had.

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JIMATJNL

Home Town: Beaver, Pennsylvania, USA

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Reviewed: Dec. 8, 2007

I made this last night. It was a major hit. the best my boyfriend ever had which is good because its better than his moms! I did not have the broth on hand so when I was melting the butter in the pan, i put half a chicken bouillon and 1/4 cup of water. Came out perfect. Added some chedder cheese on top also.

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psjanitz

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Reviewed: Dec. 3, 2007

Best Scalloped Potatoes I've ever had. We had them with a good old fashion meatloaf. Went very well.

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Izybela

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Largo, Florida, USA

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Reviewed: Nov. 28, 2007

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!

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Nov. 20, 2007

My family really liked this recipe. I had printed it out awhile ago and never used it until last night. Tasty and creamy just the way we like it.

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PATTISCHOOR

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

This was soooo good! The entire family enjoyed it, even the picky kids! I added some shredded cheddar cheese to it too.

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mrver

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Reviewed: Nov. 14, 2007

Great recipe in that they were very creamy but without the use of creamed soups, etc. I would say that next time I would add some kick to it, but it is a great "foundation" of scalloped potatoes.

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aprall

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Reviewed: Nov. 9, 2007

my hubby is picky, yet he loves it! I didn't change a thing. thank you!

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Jadedhawk

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

My husband and I loved this. The kids thought it was okay, but they don't like much of anything! I cooked the onions in the butter to soften them up. I also added an extra tablespoon of butter (as another reviewer suggested) because my potatoes were very large. I layered the potatoes with some diced ham I needed to use up. After assembling it, I poured half-n-half on top, because I was worried about it not being saucy enough. I then sprinkled cheddar cheese on top. I cooked it at 350 thinking I wanted it to cook faster, but a neighbor came by and it ended up cooking for about 2.5 hours! It was still SO good, though!

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Roni

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Reviewed: Oct. 9, 2007

Perfect scallops! Made this dish to accompany our Thanksgiving feast. I did fry the onions first though. The reason I like this dish so much is because it doesn't have cheese and canned soup in it, but is still saucy, thick and delicious.

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Christina

Cooking Level: Expert

Living In: Blind Bay, British Columbia, Canada

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Reviewed: Oct. 1, 2007

Excellent! This is the best scalloped potatoe recipe, i'll make all the time now! Its very flavorful and creamy. I added porkchops for the last 30 minutes (i precooked on stovetop).

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Lynseey

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 27, 2007

These were really good!!! I did add a little to this, as I always do to any recipe. While making the rue I also added some garlic salt (instead of salt. While layering the potatoes and onions we sprinkled parmesan cheese on each layer. I microwaved the potatoes for about 15 min and finished in the oven at about 450. They turned out great!

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DEB

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 26, 2007

We LOVED these potatoes! I cut back on the salt and layered the potatoes and onions in a 9x9 pan and it came out so creamy! The best scalloped potatoes I've ever had... I'll be saving this recipe to make again.

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kehn

Cooking Level: Expert

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Reviewed: Sep. 26, 2007

Very good taters. Will definitely make again!

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DMILLER79

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Reviewed: Sep. 16, 2007

Delicious! I par cooked the sliced potatoes in the micro for 10 minutes which cut way down on the baking time. Really yummy and easy to prepare. I'll make these often.

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Jackie

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

I made this dish twice now...once for my family and another time for friends....both times it turned out wonderful. I made it once with the mayo and once without and both times it was great! I'm planning on making this again tomorrow night.

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Bekah

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Reviewed: Sep. 4, 2007

This is one of our favourite ways to eat potatoes! I use light mayo and it turns out fine. Even my mother in law complimented it!

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Aug. 31, 2007

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!!

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ValerieB333

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Reviewed: Aug. 15, 2007

This is, by far, the best scalloped potatoe recipe EVER. What I liked about this recipie is that it is not made with canned soup as most others were. They are still creamy and the taste is wonderful! Thank you Dorothy this recipe is a favorite with my family.

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Lainie

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

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Reviewed: Jul. 30, 2007

This was great topped with cheese and a dab of sour cream. Might be a wonderful base recipe to adapt many ways. Next time I'll try using white wine in place of some of the broth then top with smoked gouda. Mmmmm, can't wait!

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