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Scalloped Potatoes
SUBMITTED BY:
STEPHIE95
PHOTO BY:
elstilez
"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!"
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 potatoes, peeled and sliced
1 (8 ounce) package Cheddar cheese, cubed
1/2 cup butter
1 cup milk
2 teaspoons cooking sherry
1 cup cornflakes cereal crumbs
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
Bake in preheated oven for 15 to 30 minutes, or until heated through.
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REVIEWS
Reviewed on Jan. 1, 2004 by ERICAJNAYLOR
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ERICAJNAYLOR
Jan. 1, 2004
The cheese sauce was really soupy and was not thick enough. The cheddar made it real oily. I would recommend using American Cheese.
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30 users found this review helpful
The cheese sauce was really soupy and was not thick enough. The cheddar made it real oily. I...
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Reviewed on Apr. 17, 2006 by
EkenChels
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EkenChels
Apr. 17, 2006
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.
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6 users found this review helpful
I give it 5 stars for the concept, but I changed it a lot. I used half cheddar and half...
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Reviewed on Sep. 7, 2005 by selhull
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selhull
Sep. 7, 2005
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!
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4 users found this review helpful
This was very good. I changed the nutrition information considerably by using only 4 ounces...
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Reviewed on Mar. 29, 2007 by
MEEMEEBULUGA
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MEEMEEBULUGA
Mar. 29, 2007
Extremely satifying when you substitute white wine for the sherry and Ritz crackers for the cornflakes as suggested by other reviewers.
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3 users found this review helpful
Extremely satifying when you substitute white wine for the sherry and Ritz crackers for the...
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Reviewed on Sep. 4, 2005 by
ROOKIE COOKIE
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ROOKIE COOKIE
Sep. 4, 2005
This is a really easy recipe and both my wife and I really liked it. We both had seconds. I did scale down the recipe for two and added some chopped up onions before putting in the oven. I forgot to add the sherry but it was still really good. I may have boiled the potatoes a bit longer than I should have but I think this may have been one of the things I liked about this. The corn flakes toping was a great idea.
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3 users found this review helpful
This is a really easy recipe and both my wife and I really liked it. We both had seconds. I...
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Reviewed on Mar. 12, 2007 by Melu
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Melu
Mar. 12, 2007
made this last night for my boyfriend and family. they really did enjoy this dish! a little more work than the variety of instant potatoes offered at the grocery store, but nothing beats meals from scratch. the only recommendation i could give would be to add more cheese, and if another type of cheese is preferred, go for it! other than that... it was very good. would make again!!!
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2 users found this review helpful
made this last night for my boyfriend and family. they really did enjoy this dish! a little...
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Reviewed on Dec. 25, 2006 by
DiAnn Keenan
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DiAnn Keenan
Dec. 25, 2006
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.
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2 users found this review helpful
I added onions to the potatoes while they were cooking. I added sour cream, chives and garlic...
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Reviewed on May 15, 2006 by
SuperMom4
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SuperMom4
May 15, 2006
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.
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2 users found this review helpful
Great tasting recipe... I did make a few changes before getting started. Added two chopped...
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Reviewed on Jun. 21, 2007 by
COLLEY411
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COLLEY411
Jun. 21, 2007
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!
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1 user found this review helpful
This was a pretty good recipe, nice flavor and very simple to put together. I would suggest...
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Reviewed on Nov. 23, 2006 by
JapanJules
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JapanJules
Nov. 23, 2006
Not bad...I didn't use Sherry in this recipe. And I also changed the corn-flake crumbs to Ritz crumbs (place crackers in sealable bag and have-at-em with a rolling pin!) I'd think that the cereal would be a bit on the sweeter side(??) where the Ritz added a nice salty taste. I used the only chedder cheese that I could find at my regular Japan grocery store! (at least I found some!!!)
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1 user found this review helpful
Not bad...I didn't use Sherry in this recipe. And I also changed the corn-flake crumbs to...
M