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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BNJ

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

super easy and awesome amazing

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ELENA13

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Reviewed: Jul. 18, 2007

WOW! I can't stop eating them. These were great. They just don't need to cook for 2 hours being so thinly sliced. 400 for about an hour or so...heavenly!

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CORRIE123

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 2, 2007

This was absolutely lovely; a definite keeper! Normally I modify recipes out of all recognition, but today I was in a terrible rush and didn't have time to make any changes (besides cooking it at 400 for an hour and a half to speed things up a wee bit). It is a splendid recipe and has been filed as a certain make-again. Delicious!!! My husband is still raving. (Oh, and I did leave out the salt - it really doesn't need it.)

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 18, 2007

These potatoes were great! I only had an hour, so I sliced the potatoes very thin (with the big slots on the cheese grater) and cooked at 400 for an hour and they turned out great. I added about 1/3 cup grated havarti cheese to the sauce which made it very creamy. I'm going to make them again for a pot luck this week.

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Marie H.

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Reviewed: Jun. 7, 2007

Creamy deliciousness... wow, yum! I cooked the onions with the garlic and then made the roux around them - worked great, and I think it helps to take out the raw onion flavor. Oh, I also used beef broth, went easy on the salt (glad I did!), and added a little rosemary and red pepper flakes. Yum, I'll stick to this!

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Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Claremont, California, USA

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Reviewed: May 21, 2007

I made this recipe for a church Mother's Day dinner. It was certainly a hit! The sauce thickens nicely while cooking. It just needs a little something more for flavor. I'm still trying to decide what that "something extra" might be. However, I will definitely make this again.

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sroming

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Reviewed: May 19, 2007

I wanted a recipe that didn't call for cheese or canned soup so I tried this and my family loved it. It was a nice change from mashed potatoes. Very easy.

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: May 17, 2007

Great recipe! My husband and I loved it.

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LISALOVESALEX

Cooking Level: Intermediate

Living In: Frostburg, Maryland, USA

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Reviewed: Apr. 30, 2007

it tasted like it was store bought. really good.

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ANITA S

Home Town: Ottawa, Ontario, Canada

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Reviewed: Apr. 26, 2007

I made this for Easter dinner. Not my favorite recipe, but not bad! Nice mild flavor-it cooked up nice and creamy and due to there being no milk there was no separation, which was nice. It tasted better a few days later after being doc'd up with some add'l seasoning. I think I prefer the traditional recipe (one's w/o soup).

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WIFE2SP

Cooking Level: Expert

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Reviewed: Apr. 13, 2007

Keeper! First time I ever made scalloped potatoes that weren't hard after cooking for hours.

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Dianne

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Reviewed: Apr. 12, 2007

I'm sorry, but we did not like this recipe. The appearance is unappetizing and the chicken broth just doesn't "go" with potatoes. I couldn't eat it at all. My husband normally loves any kind of potato dish and he said this was just ok. I gave it two stars - one for the tenderness of the potatoes and one for the low fat concept. I prefer to make scalloped potatoes with traditional milk, flour and butter.

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Cupcake Kitty

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 9, 2007

Very Good! Received rave reviews at our Easter dinner served up with a Ham and Asparagus/Mushroom/Dijon Mustard side vegetable. Will definitely do this again. Only alteration was I added another potato and a half can of mushroom soup. This is as easy as a scalloped potato recipe comes, and very tasty too!

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Andy J

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Reviewed: Apr. 8, 2007

We really liked this. I sauteed the onions in a little bit of olive oil. I used vegetable broth & added 1 t. thyme & 1 t. minced garlic to the broth mixture. On top I sprinked 1/4 C. cheddar cheese & 2 T. parmesean cheese. It cooked for exactly 2 hours & I served it with ham. It was very good & light, not too heavy on the stomache like other scalloped potato recipes that call for heavy cream can be. Thanks Dorothy. I highly recommend this recipe.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 8, 2007

Delicious! I used a layer of sweet potato for some variety and colour and it turned out beautifully.

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Renu

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Reviewed: Apr. 8, 2007

I made this as part of Easter dinner. I followed the recipe with the addition of 1 1/2 tsp of dried parsley and 1/4 cup shredded cheese (cheddar mix) added to the sauce before I poured it over the potatoes. I also used 4 white potatoes and 1 sweet potato. When it came out of the oven, I sprinkled a little more cheese on top and it immediately melted and made it pretty to serve. I was nervous that my picky husband, father, and brother wouldn't eat it, but they did and even had seconds! I have to admit that it was better than I expected! I like that it is a lot healthier than many scalloped potato recipes. In addition, my son is allergic to dairy and eggs so by making him a separate small casserole using soy margarine and a mayo substitute, he was able to have them, too! Thanks for the recipe!

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