Having never made scalloped potatoes before, the sheer number of excellent reviews of this recipe made me confident enough to serve them for Easter dinner to about 20 ppl. I increased the serving size. I finely chopped the onions (insted of slicing into rings) and used a little less milk than called for, but still found I had at least 4 cups of sauce left over and the potatoes were already covered to the top. (Will have to remember not to fill the dishes as much next time, as the sauce boiled over the side, causing the smoke alarm to go off during our party!) I was really pleased with them. Would probably remove the tin foil after an hour next time to brown the top. Loved the way the bottom and sides were browned - that's the best part. Perfect traditional comfort food. And seemed even better reheated the next day. Would love to try it sprinkled with green onions and crumbled bacon or maybe add a little garlic. I'm sure I will make this again many times.
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Having never made scalloped potatoes before, the sheer number of excellent reviews of this...