Reviewed: Apr. 12, 2012

I made this for Easter Sunday dinner and doubled the recipe since we have a large extended family. I used Kraft's Philadelphia Three Cheese (monterey jack, colby, & cheddar chees with cream cheese variety) and added an extra cup (for 3 cups total) after reading the reviews. The potatoes I bought were the fresh (not frozen) cubed potatoes that already had onion added so that saved a step for me...I'll definately use the same thing next time as it made this recipe extremely quick to make. EVERYONE raved over these potatoes and my sister-in-law even asked for the recipe. I would recommend these for a quick & easy recipe for scalloped potatoes and will make them again & again. Thanks for sharing!!

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Reviewer:

dalandi

Reviewed: Nov. 25, 2011

I made this for Thanksgiving for the first time and it was the first side dish to go! Everyone asked me for the recipe. This is a great go-to side dish. I recommend using Romano cheese, and the Hash Browns with the onions and peppers already included.

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Reviewer:

SwedishChef

Reviewed: Nov. 23, 2011

I wouldn't change a thing about this recipe. So good! Thank you

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Reviewer:

LightningLH

Reviewed: Jul. 24, 2011

ONE of the BEST Scalloped Potatoes we have ever eaten. We can't give this enough stars.

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Reviewer:

bill

Cooking Level: Beginning

Reviewed: Mar. 27, 2011

Addictive. It is so hard to stop eating this!!! I used 1/2 the butter and sour cream and added a bit more cheese. Sprinkled dried parsley over top instead of onions. I forgot to get the shredded hash browns out of the freezer and so I mixed them up frozen. Baked it in a glass 13x9 pan at 325 on the top rack while we went to church. It was lightly browned on the edges which made it even better. I served it with barbecue meatballs and green beans. Another keeper!!!!!!!!!

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Reviewer:

mama mia

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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Jan. 20, 2011

delicious! I used thinly sliced fresh potatoes rather than frozen and it still turned out lovely.

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Reviewer:

Birdorino

Reviewed: Dec. 27, 2010

Made this for a holiday get-together & it was the hit of the party! I doubled the amount of cheese, crushed & added half of the fried onions to the mix, as well as some seasoning salt & garlic powder, and let it cook in my crock pot for a few hours. Just before serving I put it in a big casserole dish, topped with the rest of the fried onions and browned the top under the broiler. You could change up the flavor by adding different cheeses - gorgonzola, asiago or extra-sharp would only enhance the flavors. It's a keeper!

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Reviewer:

KIKISETTE

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

Living In: Agawam, Massachusetts, USA

Reviewed: Dec. 26, 2010

So yummy!

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Reviewer:

Caitlynn

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

I've made this a couple times, and always receive rave reviews. I use the frozen potatoes O'Brien, since they have the onion and red and green peppers, they look extra festive for Christmas. Plus I can skip adding the chopped onion, since its already in there. Last night I cooked it until almost finished, kept it warm while my roast cooked, then popped it back into the oven with the french-fried onions and a little extra cheese. Soooo good!

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Reviewer:

Downtown Mama Brown

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Reviewed: Dec. 14, 2010

I used reduced fat sour cream, reduced fat sharp white cheddar, and I added fresh minced garlic. I sauteed the onion and garlic in a little butter before I added it to the rest of the ingredients. Right before pouring it into the baking pan, I did add a little dijon mustard and a few shakes of Frank's Hot Sauce. I liked that this was easy for me to throw together and used pantry ingredients and cleaned out my freezer at the same time but my family didn't seem to like it. I think if I add some spices next time, maybe some chopped red pepper, it might be better. Maybe some chives? Cutting out the butter and adding more cheese would be good.

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