Reviewed: Mar. 11, 2009

I can't give this recipe enough kudos! My family requested this again the very next night! I sliced the potatoes with a mandolin. It made a beautiful presentation. Thanks for an easy, fantastic recipe!

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ThaChocolateDiva

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Reviewed: Mar. 10, 2009

Great recipe. This was about as easy as it gets. We will be making this again.

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mamajess

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Reviewed: Mar. 10, 2009

I never thought i would change my usual scalloped potato recipe but i'm so glad I tried this one. The only thing I did different from the origional recipe was to par boil the potato slices for about 15 minutes as I didn't have 2 hours to allow for cooking time. Oh, and i kept the onion in slices and added a green pepper. It was perfectly done in about 45 minutes. These potatoes burst with flavor. Delicious!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Mar. 8, 2009

Great for when you have nothing( milk, eggs, nada) but potatoes. I had 8 small ones, but used the recipe for the sauce as is. I subbed the mayo with 1 TB cream cheese and 1 TB yogurt and sliced onions into rings. Cooked at 400 for a hr to speed things up. Most important thing- don't just sprinkle paprika on top. I covered the tops of my potatoes with the paprika and the smoke paprika flavor made the dish. Here's where it fell short: Way too much butter, even for my 8 potatoes. Would go with 1 1/2- 2 TB, and use about 3 TB yogurt, maybe more because I like the creaminess it gave. And I forgot to add the garlic like I was planning to, and wish I had at the melting butter step then the butter would roast with the butter. Overall, good recipe.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Mar. 7, 2009

I made this recipe two nights ago. However I did use milk instead of the broth(didnt have any on hand). And I did have to uncover and bake an additional 15 to 20 minutes because it was kindy "soupy" and the potatoes needed to be browned on top. Will make again with the slight changes I had to make. Thanks for sharing this recipe

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CINDY0331

Cooking Level: Expert

Living In: Kempner, Texas, USA

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Reviewed: Mar. 1, 2009

The potato's were mush and no flavor, I even added garlic. Will not make again.

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Dreamcatcher

Cooking Level: Intermediate

Home Town: Menomonee Falls, Wisconsin, USA

Living In: Butler, Wisconsin, USA

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Reviewed: Mar. 1, 2009

Easy simple and delicious! This is an awesome recipe, I had no idea it would turn out to be one of "my" listed comfort foods. I changed the recipe slightly by adding 1/2 cream of mushroom soup, along with 1/4 cup cooking sherry. I also sprinkled about a handful of Italian blend cheese over it halfway through baking.

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pcansandee

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 28, 2009

I don't really care for potatoes, but I made these at the holidays and they were so delicious. These are just like my mother used to make. They will be a definitely be a regular at our house from now on.

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Robin

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

Living In: Sharpsburg, Georgia, USA

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Reviewed: Feb. 27, 2009

Speed it up by increasing heat to 375 and stirring the pan after 30 minutes. Cuts the cooking time to 1 hour. Otherwise, excellent recipe!

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SUSANK29

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

Very delicious dish! I had to cook it a little longer and at a higher heat than the recipe asked for (but it might have been the dish I cooked it in). Yum!

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Ali

Cooking Level: Beginning

Home Town: Orillia, Ontario, Canada

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Feb. 25, 2009

OMG, this was so good. Followed recipe almost exactly except I left out the salt and added about 1/2 lb. left over baked ham and 1 large clove of minced garlic.

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BBFITZ

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Reviewed: Feb. 24, 2009

I have a hard time rating this. I think I overbaked it and the potatoes came out mushy. However, it had good flavor. I also think it needed much more salt. I'd make it again, just not bake it as long as the recipe calls for.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Feb. 24, 2009

Eeeeveryone loved this dish and couldn't get enough of it! I was surprised how easy it was. A great recipe to have to the side of the oven while you prepare the rest of dinner!

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Olua

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Reviewed: Feb. 24, 2009

This recipe is fantastic! I did change it just a bit because I had some fresh whole leaf spinach and some celery that I wanted to use up. So I added diced celery and the spinach to the onion and potato layers. I also added grated marble cheese on the top.It was soooo good. I'm sure this recipe is wonderful just as written and will try that next time.

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Tripthatgirl

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 23, 2009

Great recipe, absolutely delicious. I've made this a few times, once put kielbasa in the pan before baking. Wonderful! Note: If you are using broth that is not sodium free, you do not need the extra salt.

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2009

It's a little on the salty side. I would recommend cutting out the salt since the chicken broth is salty enough already. Great taste! To make things easier, just use a mandolin to slice the onions.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Great recipe. I browned the top for 10 minutes under the broiler.

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Iluv2cook

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Reviewed: Feb. 17, 2009

Wow - almost guilt free scalloped potatoes that taste great. I sliced my potatoes in the food processor for uniformity and speed - worked good. I did add just a bit of cheddar to the sauce and then sprinkled some on top just for the last 20 min. of cooking. Went great with the pork chops we had tonite.

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