Reviewed: Jul. 14, 2009

Love it! I am going to make it again... and again and again. I am only cooking for my husband and I so I didn't want to make too much of it so I estimated roughly 2/3 of the recipe and it still turned out awesome. I used 3 large potatoes, 1 cup broth, 2 tbls margarine, 2 tbls flour 1.5 tbls mayo and stuck with about 2/3 cup of chopped green onion (wasn't sure if the recipe called for green or large onions) and it turned out awesome still (with enough for leftovers tomorrow). Also, my oven did not have a 325'f setting so I used 350'f and it was ready in 1 hour 15 minutes (which was great since that's when the rest of my super was ready!)

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Nat

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Reviewed: Jul. 7, 2009

DELICIOUS! These take a bit of time but it is well worth it!

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LoveCookin

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Reviewed: Jul. 7, 2009

THESE WERE AWESOME!! well worth the wait. this was my first time making scalloped potatoes and they came out very nice and creamy! i didnt change a thing in the recipe. i cant wait to make these again!!

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Misty

Cooking Level: Beginning

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Reviewed: Jun. 30, 2009

DELICIOUS! I made it just as is and we loved it! I like variety though so I may try it with different ingredients to change the flavor every now and then, but I love the basic recipe as is! YUMMY!!!!!

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AmandaLovesToCook

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Reviewed: Jun. 23, 2009

This is really a great recipe; and the fact that it requres a few basic ingredients makes it even better. The potatoes are delicious and very creamy! I sampled it as soon as I took it out of the oven. For my taste, it was missing a little something. So I added a handful of shredded cheddar cheese. I put the foil back on to let the cheese melt. PERFECT! This is definitely a keeper!

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cookinmama

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Reviewed: Jun. 21, 2009

I used half milk and half water but next time will use all milk. Otherwise it was great and fairly healthy. I also boiled the potatoes for a minute or two before putting them in the oven. Will definately make again. Thanks!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jun. 14, 2009

Best scalloped potatoes I have ever had and no cheese, so much healthier.

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Connie

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Reviewed: Jun. 11, 2009

My husband really likes scalloped potatoes and I haven't made them in such a long time. He was so surprised when he saw them on the table and commented more than a few times how good they were and asked to have them more often. I had to use sour cream because I only had about a tablespoon of mayo, but that's the only change I made. I can't get over how creamy these were!

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jun. 9, 2009

Excellent - followed the recipe exactly! I prepared the dish the night before and cooked it the next morning for lunch. Everyone loved it! I will be making this again!

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akobernus

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

I realized after I started making this I was out of salt! Well I finished making it anyway and it turned out awsome! Even with no salt. I have made a few recipes from this site and this is the only one that I gave 5 stars. Maybe I just really like potatoes but the chicken broth and mayo really gives this a great simple creamy flavor. I had thought of dressing it up with bacon and cheese but it really doesn't need it, and neither does my waist-line! Perfect as is!

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Candice

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Reviewed: Jun. 1, 2009

I doubled the recipe for a family dinner and I think I added too many potatoes because the sauce kinda disappeared. But it was still very good. I was really well done aver 2 hours so I may reduce the cooking time for my oven may be too hot. Next time I will try with less taters. I did dot some cheese on top near the end and broil, just for appearance, it didn't need it for taste. Yummy as is.

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sashasunshine

Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.

Living In: Toronto, Ontario, Canada

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Reviewed: May 30, 2009

followed recipe but scaled down to 4 servings/potatoes (that"s all i had)). Super Yummy. Hubby just ate all the leftovers!, ie 4 servings turned into 2 servings :)

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ALLISON61

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 21, 2009

This is the very best scalloped potato recipe I have tried! The sauce is so creamy.

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Christa

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Reviewed: May 14, 2009

This recipe is P.E.R.F.E.C.T. exactly the way it is. I had a dinner party for 6, and since we are a potato eating bunch, I doubled the recipe and both pans were cleaned out! This dish got rave reviews and requests from all for the recipe. My old recipe was good, but didn't turn out consistently good. And, it was full of artery clogging milk and cheese. Good-bye old recipe! FYI: I agree with the reviewer that said the roux in this recipe would be good for pasta/noodles too. Add some parmesan cheese and milk/broth mixture (instead of just chick broth) and it is very similar to my recipe for "alfredo" sauce.

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ONEHAPPYMEAL

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Reviewed: May 12, 2009

This is an excellent recipe. I add chipotle powder and roasted garlic to spice it up.

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BVEM

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Reviewed: May 11, 2009

Well, too bad about these. For starters, they were WAY overdone after 1.5 hours in the oven - like mush. My oven is calibrated perfectly, so it wasn't that. The only thing I can think of is maybe my potatoes weren't as large as the owner of this recipe - hence there may have been more liquid, making them too soft. I ended up broiling them to get a tiny crust on the top, but it was too late. They were just soggy mush without any flavor except onion. And the poor onions were so wilted. I think to save all the leftovers I'll mash them and serve them that way. It might be a hit!

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jennifur

Cooking Level: Intermediate

Home Town: El Cerrito, California, USA

Living In: Aloha, Oregon, USA

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Reviewed: May 10, 2009

Great recipe! I usually dread the 2 hour wait since I have to plan so far ahead, but this weekend my mother-in-law took the dish and microwaved the potatoes and onions in the casserole dish for 15 minutes after they were layered/prior to pouring the sauce on it. Then we popped it in the oven for 30 minutes and it tasted exactly the same as when we baked it 2 hours. Thanks for the recipe!

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klake

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Reviewed: May 6, 2009

Great recipe! We enjoy it just the way it is. For an added treat we layered with leftover spiral ham. It was great! Thanks for a terrific recipe.

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Laurie

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Reviewed: May 6, 2009

Awsome!! I halved it for my boyfriend, our 2 young children and I. He loved these, and I had seconds. So easy! Definately making these at least once a week. Thanks!!!

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Sunee'

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Reviewed: May 5, 2009

05/06/09- Easy to make and didn't even have to go to the grocery store before preparation as I had everything on hand. What a easy and impressive potato dish. Loved it! 09/08/09- I have made these several times since my review in May. I usually add 1 or 2 potatoes and double the sauce portion of the recipe using half and half or milk instead of doubling the amount of chicken broth. It makes for a creamy and tasty potato dish and so easy. I don't think the 2 hour baking time is really needed, a little over an hour usually does it.

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