This is great. I followed the directions exactly as written and it was perfect. I love the easy prep and will use this recipe often. The only thing I plan to do different is to add some spices to suit our tastes. Thanks for a great recipe!
These potatoes were delicious and easy. I did use half extra sharp cheddar and half velveeta cheese - I likethe creaminess of velvetta and the strong flavor of the cheddar. I peeled the potatoes, sliced them and put into a large pot of ice water with some ice cubes thrown in and approximately two teaspoons of apple cidar vinegar. I kept the pot in the refrigerator 3 hours until ready to use. I then rinsed the potatoes, and drained them thoroughly, drying the potatoes by dabbing them with paper towels before using. They turned out great.
These were fantastic! The only thing I did differntly was to use 2 1/2 cups of milk instead of the half & half. I was a bit nervous because I had never made scalloped potatoes before, but they turned out wonderfully.
5 star potatoes..I added a pound of ground chuck fried with taco seasoning, then drained an sprinkled it between the layers of potatoes..yum.. ty for the recipe!
Excellent cheesy potatoes, SaraFish! I used 3 large russets and 2 medium large yukon golds and that seemed just about perfect. I chopped up some leftover ham and sandwiched that in the middle between two layers of the potato slices to make this a main course. I also added 1/2 c shredded swiss (because I wanted to use it up) and some fresh nutmeg to the cheese sauce. Parboiling the sliced potatoes for a few minutes reduced the oven cooking time-- I let it go for about 35 minutes at 400F, adding the cheese on top about 20 min in. Fantastic recipe-- simple and delicious! Thanks for posting.
These are good scalloped potatoes. The 5 year old ate four huge helpings! The adults felt like it needed something to bring it over the top.... maybe white pepper or fresh chives or even more onions. It was very easy to make and I would make them again. The potatoes towards the upper middle were not cooked all the way but they were still edible and good. I used a microplane so they were evenly sliced. Thanks for posting!
I made these for part of Xmas Eve dinner, great compliment for a Honey Baked Ham. This is how scalloped potatoes are supposed to taste. We thoroughly enjoyed this dish.
Delicious! The only change I made to the recipe was to use 2 1/2 cups of 1% milk instead of the milk and half-and-half. Maybe for a special occasion I would make as stated, but it seemed plenty rich enough as I made it. Next time I would cook a little longer. I did slice the potatoes thinly, but they were just barely cooked. Maybe it is the variety of potato I used (Yukon Gold). Anyway, this was easy and really tasted great!
mmmm, yummy! I'd only made scalloped taters out of the box before, so this was different. But surprisingly easy!! I think next time I may add some sour cream to add a little more tangy flavor. Thanks for a great recipe!