23 Reviews

Very yummy. I wasn't sure the potatoes would cook quickly enough, even though I sliced them fairly thinly, so I blanched them for about 2 or 3 minutes before adding them to the cheese and onion mixture. I added some chives and will try fresh or dried dill next time, just for variety; I love playing with the recipes a bit. This is a pretty simple dish to make. I make scalloped potatoes which are similar to this but spend about 10 minutes carefully layering the potatoes. Glad I tried this recipe that just lets me dump them into the casserole dish. It tastes just the same and has the same texture and general appearance.

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SDTerp Lambert September 18, 2003

Tasty dish! I made a 1/2 recipe tonight and put the potatoes in a 8X11? (smaller rectangle) glass baking dish. It cooked perfectly in the time called for. The only change I made was that I didn't peel my potatoes and used the food processor for slicing. Good comfort food.

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DDW October 29, 2003

Wow! Fast and Easy, even faster if you microwave the sliced potatoes in a dish w/ a quarter cup water and salt. Cover with plastic wrap tightly and microwave 15 minutes. I did this while sauting the onions on low til they were almost "golden" It all pretty much finished at the same time. After it was all assembled, I just put in oven for 30 minutes to flavor the taters. This was delicous! In fact, if I didn't add the cheese and/or potatoes, it made delicious onion gravy or more milk and a creamy onion soup. I'll be using this method to cook a LOT of different things THANKS!

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Miss Debs of Colorado March 19, 2005

These potatoes were excellent! I used butter instead of margarine, 1-cup of diced onion, 5-1/2 cups of thinly sliced russet potatoes, and while I added the 1-1/2 cups of sharp cheddar cheese to the potatoes before baking, I topped the potatoes with a 3/4 cup of shredded sharp cheddar cheese the last 30 minutes of baking, and the potatoes were cheesy and had a crispy crust on the bottom and around the edge of the pan. After reading the directions to making this dish, plus all the reviews, I found there's no need to blanch, microwave or parboil the potatoes before baking. If using russet potatoes, like I did, and making sure they're thinly sliced, the potatoes will be tender and done baking within the hour. This is my new favorite cheesy cheddar scalloped potato recipe! Thank you Sara for posting this recipe. It's a keeper!

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Domestic Goddess March 21, 2016

Made it for a 'friends-giving', everyone loved it and it was so easy!

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lauren.geier December 06, 2013

Very good, rich and delicious. I made these yesterday to go with pork chops. Thanks for the recipe, its a keeper.

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mommyoffour September 05, 2012

A great, unctuous sauce, even using nonfat milk. However, the potatoes weren't quite done and since I was taking them to a potluck, I really couldn't extend the cooking time. I think they probably would have cooked through if I'd had a mandoline to make very, very thin slices, but I am uncertain. Also, I wish the sauce had been cheesier. However, all but one big spoonfull disappeared. The potluck people liked it.

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Debbie R. December 12, 2010

Doubled the recipe to feed the crew of hungry guys who had been planting corn. This was so easy to make and the guys loved it. Will definitely be my go to recipe for scalloped potatoes from now on!

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sklhczech May 17, 2010

Easy rich yummy potatoes. Used a mandolin to slice the potatoes, worked great. Made these for Easter dinner at my MIL's. Everyone loved them. Thanks for posting.

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RepoGuysWife April 12, 2010

Only made with 4 cups of sliced potatoes, but made full sauce amount. It took well into 2 hours to cook. They were ok ... If I make again I will precook potatoes in the microwave to speed up cooking time

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Whiskerkitty December 24, 2009
Simply Rich Cheddar Scalloped Potatoes