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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Reviewer:

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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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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KERRIB8

Cooking Level: Expert

Living In: Poplar Bluff, Missouri, USA

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Reviewed: Apr. 8, 2007

This was great! Added a little more onion, some garlic salt and celery salt. I used about 4med potatoes sliced and about 16oz of thawed hashbrowns that I had. Mixed about a cup of cheddar w/the potatoes and another cup of shredded on top. My oven time was about 65min in order to be done.

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Michelle L.

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Reviewed: Apr. 8, 2007

I personally think that there was way too much liquid. It was like hash brown soup. I had to put them back in the oven at 425 for a half an hour to try to thicken it up. The flavor was ok.

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RUBYROO22

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Reviewed: Apr. 6, 2007

These were delicious.My husband loved them. I halved the recipe and it served my family of four with leftovers. Great!

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KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

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Reviewed: Mar. 31, 2007

Excellent dish! My husband loves scalloped potatoes and said that these were the best he's ever had, even better than his Mom's! (But don't tell her that!) This is the only recipe that I use now. Very very good!

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~ Melle ~

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

These are absolutelt the tastiest and easiest saclloped potatoes ever. The first time I made them we loved them -- we are having them again tonight for dinner. FABULOUS RECIPE!!!

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SULA11

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Reviewed: Feb. 2, 2007

These potatoes were very good. I had company over for dinner and they could eat enough of them. I will diffently be making these again.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jan. 28, 2007

I have never had or made scalloped potatoes before, but my boyfriend requested them. I made them with a spiral cut ham and they were SO good. He said they were the best he's ever had!

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Rose

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Jan. 3, 2007

This is exactly the kind of scalloped potatoe recipe I was searching for -with sour cream. After a few bites, my husband declared: "These may be the best potatoes I have ever eaten." I halved the recipe (except for soup) for my small family and it still made plenty. The only other variation I made was using half a can of cheddar french fried onions instead of regular onions. I just happened to have some left-over, so tried it and it was good. I thought I might try some other variations next time, but my husband begged me not to saying "the recipe is perfect as is." So, this will remain a permanent recipe in my file. Thanks!

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Mrs. R

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Reviewed: Dec. 25, 2006

Very good but I prefer sliced scalloped potatoes.

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Reviewer:

ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 3, 2006

I sliced potatoes with food processor. I didn't have cream of chicken soup, so I substituted fat free cream of mushroom. I left out the butter, used fat free sour cream, but added 2 cups of cheese. Mixed everything in one large bowl, sprayed a large glass baking dish with Pam and cooked the potatoes at 350 for 1 hour and 10 minutes. During the last 10 or so minuteds I put the last 1/2 cup of cheese on top. Took the dish out of the oven when the cheese of golden brown. I would make this again. Very good and easy.

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Carol Yates

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Reviewed: Nov. 1, 2006

Great easy to make recipe. I add two cups of cheese instead of cup and a half. I like a lot of cheese on the top of my potatos. Taste just as good after reheating!

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