Becel® Cheesy Scalloped Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 30, 2012
This was a good, solid recipe. I used real butter because I am a butter snob and probably 1/2 t. of rosemary instead of 1 t. (did not measure). I also added a little salt. The cooking time was longer for me - probably a full hour - even though I used a food processor to slice the potatoes thinly. My family enjoyed the dish.
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Cooking Level: Intermediate

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Reviewed: Apr. 8, 2012
These were amazing!!!!! I added the bread crumb/cheese mixture right from the beginning and it formed a nice crunchy crust on top (and unfortunately burned a little on the bottom). Next time I'm going to turn the heat down on it a bit and see what happens.
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Reviewed: Oct. 4, 2012
Best scalloped potatoes I have ever had... They were so delicious. All the right falvours together mad for a side dish that turned into the main course for most!!!!! Loved it!
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Reviewed: Oct. 23, 2012
This was delicious! Every single guest made good comments about this dish.
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Reviewed: Oct. 25, 2012
loved it! will make this again!
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Reviewed: Nov. 6, 2012
EXCELLENT! Especially with keilbasa sausage and frozen green peas....mmmm(:
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Reviewed: Nov. 10, 2012
these are awesome!
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Cooking Level: Expert

Home Town: Sweetwater, Texas, USA
Living In: Terre Haute, Indiana, USA

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Reviewed: Jan. 4, 2013
By far my favorite scalloped potato recipe. I use butter instead of margarine and add garlic.... so yummy!
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Reviewed: Mar. 13, 2013
Best ones I've made so far. Didn't have to make any changes.
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Reviewed: Apr. 4, 2013
Really good recipe! Just for something different, I added some ham, and some french fried onion the last 20 minutes of cooking.
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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