Reviewed: Jul. 17, 2008

This dish was soooo good! Great change for baked potatoes and mashed potatoes! It was very easy too!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Jun. 18, 2008

Terrific! Skipped the onion by accident but did use garlic powder during the layering process. Also added some milk at the end. It's a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AZgin

Reviewed: May 13, 2008

My family thought this was delicious as is.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LAGirl

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Alexandria, Louisiana, USA

Reviewed: Apr. 23, 2008

These were pretty good, but I had to bake them for 2 hours.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AKCook

Reviewed: Apr. 10, 2008

Wonderul receipe. I made some changes. I used one can of the condensed cheese soup and one can condensed mushroom soup. I added 1/4 cup of sour cream, 1/4 cup of milk and about a handful of chedder cheese. I also used one small bag of fresh broccli and cauliflower. I cooked it in a 9X13" glass pan for one hour on 400 degrees. It turned out excellent. Very tasty. No left overs with this one.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah Incorvaia

Reviewed: Mar. 31, 2008

These potatoes were VERY yummy and super easy! They were a big hit with my Easter ham that I made. I followed the suggestions of others by adding 1/2 cup milk to the soup. Baked it for 1 hour covered and then an extra 15 mins uncovered. When I pulled it out of the oven, I sprinkled the dish with paprika. I also used Red Potatoes instead and left the skins on (not sure if that was ever suggested or not)....yum yum yum!! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

J. Bateman

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Reviewed: Mar. 31, 2008

Very easy, but my family and I thought it was a bit too bland.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NinaMN

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Reviewed: Mar. 26, 2008

This is my new go-to recipe for scalloped potatoes! Really fantastic. I had to add some milk to the cheese soup for the amount of potatoes I used. The next time I made it I layered in sliced ham to make it a meal! You'll love this recipe~

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 24, 2008

I tripled this recipe and also added about one cup of light sour cream and almost one cup of half and half, which did make the soup mixture very creamy and easy to spread on top of the potatoes. I kept the foil on for the first hour and then took the foil off for the last half hour of baking - it took longer cause my pans were very full. Also added lots of black pepper and a bit of garlic powder. Thanks for this great recipe.

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Mar. 19, 2008

This recipe is a keeper! I doubled the recipe, baked in a 9 x 13 pan and increased the baking time a little. It was excellent! My husband and kids went for seconds and thirds. I will definitely make this again and again. Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful