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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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 4, 2009

I followed the recipe to a tee other than subbing sour cream for the mayo, and adding 1 cup of shredded cheddar cheese to the top. My wife said this was the best potato dish she'd ever had, and she's a potato-aholic! Baked for an 1 1/2 hour at 350º. Five stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 3, 2009

My second time making scalloped potatoes, and this time I cooked enough. The taste is great, simple and will definitely make again. Thanks. I did cook at 350 degrees because of my roast, so was probably little less then 2hrs and while I was cutting my meat uncovered them for the few minutes while still in oven.

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DDuff44

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Reviewed: May 2, 2009

I was told to never make scalloped potatoes again because mine were so bad. So about a year latter I had a craving for them and I found this recipe, my family loved it so much i had to make it twice in one week. The only thing I did differently was added beef stock instead of chicken because that's all i had on hand and they were fantastic. FIVE STARS

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Stephanie

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Reviewed: May 1, 2009

These potatoes are really great. They're a little mushier than the traditional ones, though. I sprinkled some cheese on top, and they could use more onion, but I'll definitely make them again.

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PattyB

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

These are fantastic. Don't change a thing, just try them this way. I only added a handfull of cheese on top, and let it melt after they were done. I doubled the recipe, and it turned out great, everyone loved it. I have never had success like this with scallop potatoes. Thanks so much for a family favorite!

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Kyle&Kev'sMom

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Apr. 26, 2009

Such a great recipe! No one could believe that I made it my self, and that I didn't use milk or cream. I made it just as it suggested, and oh, so yummy!

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wilson190

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Reviewed: Apr. 21, 2009

Simply Delicious! This was first attempt at home made scalloped potatoes. It was so simple and very good. The only minor change I made was to saute the onions in a little butter. This is a definitely a keeper!

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danagrace

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

too much oil/grease.

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incorrigibledi

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Apr. 20, 2009

This recipe was delicious! They only took 1 1/2 hours in the oven, and came out very creamy and flavorful. I will definately make them again.

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S Hough

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Reviewed: Apr. 20, 2009

Awesome! I like that there is no cheese and you can make it ahead! I let it bake uncovered so it gets a little crispy!

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nwyrbby

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Reviewed: Apr. 19, 2009

Excellent!!! I made it tonight without changing a thing and it was tasty. My husband and 14 month old loved it too. All I did was ensure that all the potatoes were immersed with the sauce...you could not even taste the onions. Will definitely be a keeper. Thanks so much for sharing.

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Rena

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Reviewed: Apr. 19, 2009

This is absolutely wonderful! I made it as written, and served it for Easter brunch! Everyone raved. It is a little long in the oven, but well worth it! And is great the next morning with eggs!

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BRIHANNA

Home Town: Middleboro, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Apr. 19, 2009

Unbelievable!

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Shila

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Reviewed: Apr. 17, 2009

Good and easy. Because the potatoes are sliced thinly, you really don't need to peel them. One less step in an already easy side dish.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Apr. 15, 2009

By far the best Scalloped Potatoes I have ever made. I precooked the potatoes in the microwave then sliced to cut down on bake time in the oven. Added a few thinly sliced rings of red onion and a few good sprinkles of freshly ground black pepper between the layers before pouring on the sauce. A great big yummy was heard from all at the table!!!

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