My husband said no one would ever top his friend's recipe for scalloped potatoes.....well, this one did! He loves, loves, loves them. The kids and I do too!

Great! I only made a few adjustments. First I cubed the potatoes, then did a quick parboil on them to help the cooking process, and added more cheese. I served these at our family's Easter dinner along side the prime rib, and it was ooh so good!

I halved this recipe and only used 1/2 can of the soup mixed with vegetable broth. I didn't shred the potatoes but used a mandolin to thinly slice. I also added 1/2 cup of shredded cheddar cheese. Although these were flavorful i grew up of scalloped potatoes made with milk and flour roux.

Since I believe that the only way to accurately rate these recipes is to follow the directions EXACTLY, I found this recipe to be soupy and flavorless. I is, however a good base for experimenting.

These were delicious! I also crumbled bacon over the top, they were a big hit!

This is a great recipe and I will definitely make it again. Instead of cooking the potatoes first, I used a food processor to slice thin pieces and put them directly in the pan. I used 2 cups of cheese and reserved 1/2 cup for the top. It was great and my family loved it.

These were good. A little to saucy for my liking. I did add some chicken OXO b/c I found they were a little bland.

I made a few changes based on other reviews and thought this was outstanding. I will never try another recipe. I used 5 lbs of potatoes, thinly sliced, did not boil- just baked. Used a 15 x 10 inch dish. I used one can of cheddar cheese soup, one cup of whole milk, 1.5 cups sour cream and 1/4 cup of butter in the sauce. Salt and pepper per the recipe. Used 4 cups shredded cheddar cheese with 1/3 cup onion. I layered potatoes, sauce, then cheese three times and baked for 1.5 hours. Covered with foil for the last 20 minutes. Perfect!

I made this for Christmas dinner and it turned out great. My sister-in-law asked for the recipe. I recommend using real butter.

A little bland, but that's an easy fix!

Wow, I will never make the boxed scalloped potatoes again!!! I used Yukon Gold potatoes, which I did not shred, but rather sliced. I also changed the chicken soup for cheddar soup and left out the onions completely. I layered the potatoes, sauce mixture, handful of shredded cheddar, until all potatoes were gone. I served this at a dinner party and I had none left..even though I made 5 pounds of potatoes! Everyone went home with the recipe. I will make this over and over again!!

I change it up a little by adding chunks of ham but I love this recipe!! I make it all the time and have shared it with my friends and family. So my advise is to make this but throw some ham in with it. Also to make it easier and faster I boil the potatos for like 5 minutes then run them under cool water until I can handle them. Then I take them and chunk them up a little bit and put them directly into the oven dish and mix everything in there for less dishes. Make this recipe it's fast, easy, and so yummy!!

Like a few of the other reviewers, I thought this was just ok....but not ok enough to serve with the rest of my Sunday dinner. However, I did salvage it with the following. I used my immersion blender, added more milk, salt, pepper, and garlic powder and made it into a potato soup. After blending I added diced ham and I had homemade ham, cheese, and potato soup. It was MUCH better that way. I still want to find a good scalloped potatoes recipe though. This one was just too runny...perfect for my soup though.

These were just ok, very bland flavor - would add more onion or garlic in the future.

Very good. Slice potatoes and baked for almost 2 hrs, did not boil. A little, little salty. But very satisfying and good. Will definetely make again.

Very good!It went fast!My serving size was different for us as my husband eats for two.next time I will slice potatoes thin and just bake like directed.I want to try adding some cooked bacon to it next time.I used purple onion in mine as it was what I had on hand.I also used sharp cheddar cheese (my FAVORITE kind of cheese)I want to make this for my next family reunion and step back and watch it get devoured.My family inhaled it and my daughter is finicky.I will make again and again.This is one recipe I will keep and use as a favorite.I used store brand cheese and soup from our store called Save-A-Lot(which is right next door to us)and it turned out great.THANK YOU for this recipe,Erla Burkholder,I will look for more recipes from you