This was just wonderful! I've been making scalloped potatoes all my life and this is now my go-to recipe. I doubled the recipe, substituted cream of chicken soup for the gravy, threw in some red bell pepper, a couple of dashes of hot sauce and the sour cream someone else suggested. Had no cheese, so left it out. Used buttered bread crumbs instead. It was still delicious. Three of us went through an 11 x 15 pan in two days.
I use my salad shooter to slice the potatoes and grate the cheese. I don't know how anyone gets along without one of those things.
Other comments about baking time are correct. Scalloped potatoes should not be crunchy or even al dente. Allow at least an hour for baking and more if you double it.
Thank you, Campbell's!
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This was just wonderful! I've been making scalloped potatoes all my life and this is now my...