"This is delicious recipe, the whole family loves them. Though, I must warn you, there is a lot of butter involved, so if you are health conscious this recipe is not for you! Enjoy!" — STEPHIE95
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potatoes, peeled and sliced
1 (8 ounce) package
Cheddar cheese, cubed
cornflakes cereal crumbs
I give it 5 stars for the concept, but I changed it a lot.
I used half cheddar and half velveeta for the cheeses to keep it from being oily from all cheddar. I also only used 4 tbsp of butter, and a splash of white wine instead of cooking sherry. I cooked the sauce on the stove so I could control the heat, and I added in some pepper as well.
I used gluten free breadcrumbs in lieu of cornflakes. It turned out amazing! The wine was essential, it wouldn't have tasted nearly as good without it.
The cheese sauce was really soupy and was not thick enough. The cheddar made it real oily. I would recommend using American Cheese.
I added onions to the potatoes while they were cooking. I added sour cream, chives and garlic to the cheese sauce and it was absolutely delicious. My husband and a friend of ours loved this recipe. It will be used over and over.
Extremely satifying when you substitute white wine for the sherry and Ritz crackers for the cornflakes as suggested by other reviewers.
This was very good. I changed the nutrition information considerably by using only 4 ounces shredded cheddar cheese, 1/4 cup butter and 3/4 cup cornflake crumbs. It was healthier --but the taste didn't suffer, and the health conscious can still enjoy!
Great tasting recipe... I did make a few changes before getting started. Added two chopped scallions and cut the butter to 1/4 cup. I used american cheese instead of the cheddar and added just a little more sherry. The results were very tasty. Thank you.
Very tasty! I served it as a side with the Key West Chicken (also found at this site, though I substituted pork loin slices to great success) to friends and we all raved. However, instead of using boiled potatoes I fixed them in the French persillee manner: microwave potato chunks 15 minutes in a can of beef broth or consomme', a dash of salt and a dash of pepper, slices of butter to taste, and about three tablespoons of chopped parsley. (These potatoes are good in themselves, but when used to make the scalloped potatoes you have a very fine dish indeed!)
This was a pretty good recipe, nice flavor and very simple to put together. I would suggest melting butter with cheese(s) and milk over the stove instead of the microwave. Microwave could cause splatter and the cheese to crust a little at the edges. I think this recipe would do well with some onions as well. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 310
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