These are great! I used a can of evaporated milk cause I didn't have cream on hand. There are only three of us so we had a lot leftover - they were even better heated up the next day for lunch. Will make these as often -next time I think I will try light velveeta to cut down on fat.
Woww! Very easy and basic. I had heavy whipping cream and forgot the parmesan, but it's still good! And they were even good the nxt day. Will use again, thanks.
I used this recipe for a basic guide but tailored it according to the ingredients I had on hand and the preparation time I had to work with. When you need a side dish right now, you don't want to see the part about boiling potatoes and chilling them the night before. I boiled my potatoes about 20 minutes, then rinsed them in cold water. I didn't have whipping cream, so I used a can of Campbell's Cream of Onion soup with enough milk to make it saucy enough to pour over the potatoes. I layered as directed, then added a layer of shredded cheese over the top. I covered it with foil and baked for about 40 minutes, then uncovered it for the last ten or fifteen minutes. It was delicious.
Loved it! Simple and delicious. I'm almost ready for thirds!
Perfect, enough said.
Delicious! I added some steamed butternut squash in place of 1/2 the potatoes -- this made it a little runny but still delicious!
So rich and ooeygooey with potatoey goodness. A different twist to the standard scalloped potatoes. I love the taste of the velveeta cheese and by using 3/4 cup FF 1/2 and 1/2 and 1/4 cup skim milk I felt like I did trim some of the fat content. Still creamy and delicious. Made for Recipetag in KK's forum~
Excellent recipe Kit! Finally a scalloped potato recipe I can get DH to eat. I did tell him it was one of yours while I was preparing it and since he likes all of your recipes I was hoping to sway him...it worked!!! I halved the recipe, baked it in my 7 1/2 x 9 1/2 casserole and used half and half, as thats what I had on hand. This is definitely one that goes into my hardcopy cookbook. Thank you for posting GF.
We loved this simple and delicious potato dish. I used light Velveeta and fat free 1/2 and 1/2 to lighten it up a bit, still just great! Thanks Kitt! Great dish to make ahead for a busy week night meal!
I made this recipe 12/4/08 for the "KTTENCAL Cook-A-Thon " and as part of mine and SO's dinner. This recipe was made as directed except for the following changes,( due to what I had on hand) instead of the russets, yukon golds were used.And the seasoned salt was used as suggested.Also due to what I had on hand, asiago was used instead of the parmesan. Cooking the potatoes first on the stove is a great idea, this seems to give the finished dish a more pleasing texture. Since there was just the two of us, everything was cut in half and it worked just fine. The baking time for this was just perfect, it gave the cheese a pefect golden,crusty top. This will be made again and often. Thank you so much for posting and "Keep Smiling :)"