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I saw this recipe this morning while at work, stopped at the store on the way home to get the soup and cheese. I used a Mexican blend of cheeses, and added a little bit of Feta cheese that I already had, and a black and red pepper blend. (we like spicy food). I also chose to use cream of mushroom soup and milk. For a "one dish meal" I seasoned and browned some pork chops then put them on top of the casserole and baked covered for 45 min's, then cooked uncovered for 30 minutes. This was a hit in my house! :oP I also doubled the recipe since tomorrow is club volleyball practice at 7 pm. Thanks for sharing the recipe!

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Jaime Gray November 09, 2010

These potatoes are wonderful. So easy and quick to put together and everybody at the table loved them. I did use a Mexican blend cheese instead of cheddar because that's what I had on hand but was true to the recipe other than that. I'm all for quick and easy so this is now my go-to scalloped potato recipe. Thank you so much for sharing!

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Happy Hippie February 19, 2010

These potatoes are even better than my mother made, many,many, years ago! I didn't have Cream of Celery, so used Cream of Mushroom instead, but otherwise followed the recipe exactly. These potatoes came out creamy, with just the right flavor. I made a 9x13 casserole, which I am now washing up, as my family of five ate every last cheesy bite! Thanks for sharing!

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zbigbass February 03, 2010

My better half's idea of making a dinner 'side' is opening a box with the picture of a potato on it. Good help is so hard to find. Made for A-NZ #36 Recipe Swap.

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gailanng January 03, 2010

These potatoes were so-o-o good! I used 8 small, red potatoes and just sprinkled the cheese lightly over each layer (didn't use the full 2 cups) and followed the recipe with those exceptions and it was delicious. Thanks, Carole in Orlando

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carole in orlando February 17, 2008

This dish is so yummy. My bf & I both loved it. Will be making this one again & again. Thanks

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Sonya01 August 05, 2007

What a great tasting potato dish! I took it to our Couples Bunco and they all wanted the recipe!! :-) I made an alteration on the prep. since I was pressed for time. I use the shredding blade of my food processor for the potatoes and the onions. I put them in a bowl of salted water and covered with saran. They waited for me without turning brown until I needed them later that day. I drained them well, and squeesed out the extra liquid. Dumped them into a large bowl and combined "ALL" ingredients. Poured into a pyrex casserole and srinkled the top with crush "French Fried Oninons". Baked 2 hours and enjoyed!! Thanks, Ingrid/Koechin

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Koechin (Chef) July 15, 2006

Yum Leslie - we loved this potato recipe! I did sub mushroom soup as that was all I had and I cut back a bit on the cheese (I'm starting to get a bit chubby). Definitely be making this again!

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Fairy Nuff June 21, 2006

I made this twice over the weekend, using milk like someone suggested. The first time, I left the lid on the casserole and it turned out just a little soupy. The second time, I used cream of mushroom soup because that is what I had on hand and it added so much flavor! YUM! Both times the cooking time was just over an hour.

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dicentra March 20, 2006

Absolutely delicious! Such an easy recipe too. Like to cook for flavor, so instead of water I used 1 can of milk and it only needed 1 cup cheese. Baked it in a 2 quart baking dish like in the picture I took. Thanks for the tasty side dish.

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Zwerg February 09, 2006
Cheesy Scalloped Potatoes