Reviewed: Nov. 18, 2009

This is a simple, and yummy recipe. I cooked it with the foil on for 1.5 hours then removed the foil and turned the heat up to 400 degrees. I also sauteed the onions with garlic. Simply delicious

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MRSWALP29

Cooking Level: Intermediate

Living In: South Burlington, Vermont, USA

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Reviewed: Nov. 16, 2009

This is such a comfort dish! The only changes I made were adding shredded sharp cheddar to the sauce and topped with french fried onions the last 10 minutes of baking.

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My3Sonz

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Reviewed: Nov. 14, 2009

I'd like to say two things first: 1) I always change recipes, and 2) I really don't like mayo. That said, I did not change a THING in this recipe and it tasted AMAZING. This is now THE scalloped potato recipe for me. It's fantastic! (My potatoes were pretty thin, though, so it only took an hour at 350.) Thanks so much!

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ChristinaTheMouse

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Nov. 13, 2009

Good, but I think next time I'll reduce the amount of onions (by half) and the sauce (by a quarter). Tasty, but a bit rich for my liking.

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Nicola

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Reviewed: Nov. 8, 2009

I changed it up a bit, but this recipe gets credit for giving me the idea.

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Beckie

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Reviewed: Nov. 8, 2009

Made this as written. No taste, very bland. Won't make again

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bargin1

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Reviewed: Nov. 6, 2009

this has got to be the best ever , my husband loves it. He said from now on we have got to have this more

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Turc

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Reviewed: Nov. 5, 2009

WOW! I tried this recipe exactly, and it was FANTASTIC!! I shared the recipe with my sister who did not have mayo and added ham and some garlic powder...loved it also. This is one of the few recipe's that does not need tweaking, very VERY good

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Dani

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Reviewed: Nov. 4, 2009

This recipes was very good and even my husband who loves the scalloped potatoes I've been making for years, liked these ones. The sauce seems to be creamier and tastes "lighter" (for lack of a better word). I suppose the caloric and fat content would be lower in this recipe than my original recipe because it uses chicken broth instead of milk. Fat content would be lowered even further by using low-fat chicken broth. An excellent, easy recipe I know I'll use again!!

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Lisa

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

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Reviewed: Nov. 4, 2009

I made this exactly as it stated. VERY good. First time making Scalloped Potatoes. I think next time i might try adding some bacon =)

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sunshinebea

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Reviewed: Nov. 4, 2009

These potatoes were delicious, easy and healthier than typical scalloped potatoes.

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Steph C.

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Reviewed: Nov. 2, 2009

Fantastic. Followed recipe to a T (well except for sub'g miracle whip for mayo...we never have mayo in the house). LOVED them, even my daughter who claimed to hate scalloped potatoes loved them.

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augustxoxo

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Reviewed: Oct. 31, 2009

Wonderful recipe, it was a big hit at my dinner party.

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MACMURTRIE

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Reviewed: Oct. 29, 2009

This was super yummy!

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Angi

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Reviewed: Oct. 28, 2009

I followed this recipe exactly and it was fantastic!!

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niki

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Reviewed: Oct. 28, 2009

Wonderful recipe. Easy and tasty. A keeper.

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Bob

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Reviewed: Oct. 26, 2009

This was absolutely delicious. I sliced my potatoes really really thin, so the 2 hours was a little long. Be sure to baby-sit a little for the last half hour or so since everyone will slice the potatoes differently.

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AmyJo

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Reviewed: Oct. 26, 2009

I first tried this recipe about a month ago and have made them twice since. Don't change a thing they turned out perfect just the way the recipe was written.

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Stacey

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: National City, Michigan, USA

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Reviewed: Oct. 25, 2009

Amazing! I was skeptical about the lack of dairy in this, but decided to try anyways. Sliced the potatoes very thin with a mandolin and followed the recipe exactly except I added a thin layer of cheese with each layer in the dish. Everyone loved them including my husband who is a cheese lover. Will make this a staple in our house.

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