Reviewed: Sep. 27, 2007

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

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KFARMGIRL

Cooking Level: Intermediate

Home Town: Harmony, Minnesota, USA

Living In: New Hope, Minnesota, USA

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Reviewed: Sep. 18, 2007

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.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Aug. 19, 2007

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

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Katrina

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Aug. 1, 2007

I don't use fresh potatoes, I use the bag of already shredded hash browns. It's fantastic!

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Medic's Wife

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Aug. 1, 2007

Cheesilicious! Worthy of their name “Supreme.” NOT LOW FAT OR LOW CAL! Restaurant quality cheesiness. Shredding, though, seems like a hash brown casserole with almost the same ingredients. I made mine easy with, skin on, thin slices from my food slicer. A neat idea from another reviewer. I added extra onions, I like it oniony. I did cube up some added Velveeta for creaminess. I made mine in the microwave. I pre-cooked the potato slices and onions while I assembled the sauce. Then melted all the sauce ingredients together in the mike on medium for about 6 mins. stirring a few times to smooth it out. No need for cheese on top of all this cheese sauce. I slathered the sauce all around on my potato slices and popped the casserole in the mike on medium for about 30 mins. Perfect! Had mine with meatloaf like many others! Would make great potluck fare, it tastes great, looks gooey and yummy, stays hot a long time, (potatoes do!) and this recipe makes a big 9 x 13 pan of it. This goes in my special recipes file!

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jul. 20, 2007

I had to make a few changes but it turned out really tasty! After work it's too hard to cook potatoes and then let them cool so I baked the potatoes in the microwave, then shredded them using a pot holder. I didn't have cheddar cheese so I used cubed Velveeta. I didn't have milk so I used half and half. I shredded the onions instead of chopping. The rest of the recipe was followed and it turned out wonderful. Just a few minor changes and it was really good!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 12, 2007

Followed the recipe exactly and was able to get everything ready in the morning and just popped it in the oven when my guest arrived. Delicious. Thanks for the great recipe.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 18, 2007

These were very good. I used 1/2 of an onion and added cayenne pepper to a little more flavor. This recipe is a keeper.

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TRISZO

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Reviewed: Jun. 14, 2007

Great recipe! Rich and tangy, and full of great flavour. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 11, 2007

I sliced the potatoes thinly with a food slicer, and layered all the ingredients into a casserole dish, baked for 1hr 10 min., simply delicious!

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CKMM

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

I followed a previous reviewer's suggestions and didn't boil the potatoes. I thinly sliced them horizontally and mixed them with the other ingredients. I also lightened the recipe by using fat-free chicken soup, sour cream, and milk, and I didn't add the butter. I did use regular cheddar, though. I baked them for an hour and 10 minutes, adding more cheese to the top in the last few minutes. They came out great.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 24, 2007

Very easy and very good. I sliced the potatoes, placed in the dish and mixed the remaining cheese (1 c instead of 1/2 c)into the sour cream mixture instead of sprinkling on the top. Rich, but good. A hit with my inlaws.

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sspan

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Reviewed: Apr. 28, 2007

If you love cheese you'll love these. This recipe is good for freezing. I'm feeding only two so I always freeze half of it for later. When I'm rushed or tired it's great to pull out and pop in the oven. It's good with meatloaf that's also been frozen, add a salad and there's your whole meal.

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MRSSOLOMON

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Reviewed: Apr. 25, 2007

This is very good, although I don't consider it scalloped potatoes. To me, scalloped is made with homemade white sauce, no canned soup, sour cream or cheese. I cut the potatoes in cubes instead of shredding and I used dry minced onion to save time. It's very rich and creamy and was excellent with meatloaf. Not really scalloped potatoes, in my book, but a very good cheesy potato dish and easy to make.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Apr. 23, 2007

This was so good. I followed directions exactly! I made sure to add lots of salt and pepper - because potatoes call for that.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 16, 2007

I made this recipe for Easter and they were completely devoured by everyone. Very simple to make. I did not shread the potatoes but sliced them. Next time I would slice thinner as it took a very long time to bake.

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kris117

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Reviewed: Apr. 10, 2007

Made these for Easter dinner, and the flavor was good but WATCH OUT as the bake time on this recipe is understated. And you don't know the potatoes are under-done until everyone has them on their plates! I baked mine for 1 hr and 20 minutes and the potatoes were still somewhat crunchy. Other than that, this recipe was very good!

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Laura

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Clermont, Florida, USA

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Reviewed: Apr. 10, 2007

I didn't think that this recipe could go wrong with all the rich ingredients, the fat content:) and the reviews, but my family thought that it was only O.K. I kept adding things to it as I was eating to give it more flavor. All I could taste was the canned cream of chicken soup. I will not make this recipe again.

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Reviewer:

anterry

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Reviewed: Apr. 9, 2007

Didn't change the recipe at all. Boiled the potatoes the night before to save time, refrigerated them until I was ready to cook the casserole. I added a bit extra cheese over the top. Great recipe.

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Reviewer:

NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Apr. 9, 2007

Made these for Easter and everyone raved! They were creamy and delicious. Didn't change a thing with the original recipe except only sliced potatoes and didn't grate them. Will make again for sure!

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