Reviewed: Dec. 25, 2008

Very good!! Made this to go along with the ham for Christmas dinner, everyone went back for seconds! I did make a few changes, first I sauted the onion with about 1/2 lb. bacon and 1 tbs. minced garlic. I also coined the potatos rather the shredding. I used sharp cheddar and monteray jack cheeses and cream of celery soup. Mixed everything together and toped with more cheese and bacon.

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evansmommie

Cooking Level: Expert

Home Town: Cambria, California, USA

Living In: Templeton, California, USA

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Reviewed: Dec. 9, 2008

Made this last year with Xmas dinner.. now I have requested to make it... I had one guest steal scoops off the children's plates after he devoured the bowl clean!!! one difference I make is I do not shred the potatoes I coin them and mix all the other ingredients together... then I layer the potatoes with wet mix... yummy!!!! the onions really make this recipe!!!!!

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foozyhanson

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Reviewed: Nov. 23, 2008

Very good and tasty. I cut the recipe in half and had plenty for four of us. Thanks, I will be making this again.

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HARRY8

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 20, 2008

We use our food processor for the perfect sliced potato. These turned out WONDERFUL!! They are always requested now at family events. We don't skimp on the cheese in this recipe just because the cheesier the better.

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LES09

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

will definitely be making these over and over again.

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fabianna

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Very good, but I found the directions to boil and then shred the potatoes confusing. It seems to me that potatoes won't shred if they are boiled until tender and I've never heard of scalloped potatoes made with shredded potatoes. Like most, I sliced them thin and didn't boil them. I did mix all the ingredients together (using 4.5 lbs of Yukon Gold potatoes), though I used a total of 2 cups of cheddar - most in the mix and the rest on top. I baked this for 40 min covered and 20 minutes uncovered. I would also caution that the recipe makes a huge portion. My family of 4 ate 1/4 of it. I would think that for most families, halving the recipe would make more sense. I did try freezing 1/2 of it as others recommended, but I don't recommend doing that - the potatoes were rubbery and just didn't taste as good.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 27, 2008

These came out wonderful. I never used to like scalloped potatoes until I tried these.

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Christina

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 19, 2008

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!

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whatscookin

Cooking Level: Expert

Home Town: Central Square, New York, USA

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Reviewed: Apr. 18, 2008

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!

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SISSY205

Cooking Level: Expert

Living In: Rialto, California, USA

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Reviewed: Mar. 4, 2008

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.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 16, 2008

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.

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Nicole

Cooking Level: Expert

Home Town: Colville, Washington, USA

Living In: Madison, New Hampshire, USA

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Reviewed: Jan. 16, 2008

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

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cathyannh86

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

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.

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Blair House

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Reviewed: Dec. 27, 2007

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.

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RochelleJanine

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

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

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Lauren

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 25, 2007

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!

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michelle

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Reviewed: Dec. 19, 2007

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

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CHAMWIFE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Dec. 5, 2007

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!!

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Boos_Mommy

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Reviewed: Nov. 3, 2007

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!!

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Kay B

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Reviewed: Oct. 1, 2007

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.

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