By Dancer^ on December 02, 1999
Photo by sourdoughnative
Photo by sourdoughnative
Serving Size: 1 (307 g)
Servings Per Recipe: 8
"Excellent scalloped potato recipe. I used only 1/4 lb ham and think the recipe would not suffer one bit with out any ham at all. I am preparing the dish for the second time."
"Wonderful, and easy to make! I also added cheese on top for the last 15 min -- turned out great!"
"I doubled this recipe for Christmas dinner 2000 and everyone came back for 2nd's and some even for 3rd's. Very easy to make. I increased the cooking time to 60 min's and put a extra cheese on top for the last 15 min. uncovered for a nice crust of baked cheese."
"Easy and excellent. My guests loved it."
"This was wonderful, it was a meal all by itself It was so good no leftovers and the kids want me to make it again soon. Thanks."
"I substituted the green bell pepper with red and it was wonderful."
"Incredible. Who knew potatoes could be so good."
"Excellent meal. We loved it. Makes a great meal when you have leftover ham. Very rich, of course I added extra cheese to mine. Probably a cup extra."
"Very good indeed. I fixed the whole recipe for 8 last night and invited the couple next door and their son over for dinner. I can honestly say this is a meal all on its own. There 'were' no left overs. *s* This will be a repeater for sure. Thanks for sharing it. "
"I didn't have cheese so I made it without, and it was still a wonderful meal. Cooked it a little longer than the time specified. Creamy and tasty, this will be my new scalloped potato recipe. Thanks Dancer^."
"I made this recipe X25 for our soup kitchen yesterday evening and everyone raved about it!! I have never gotten so many compliments at once. I am always looking for good "comfort foods" to feed my people, it helps smooth the edges of life's ups and downs. This one is, indeed, a keeper!!"
"This is my kids' favorite dish! To make is faster, I always parboil the potatoes while I'm making the sauce. For the sauce, I sautee the onion & ham in the butter & add garlic & parsley. Then I add the flour & milk. We skip the cheese cuz my daughter doesn't like it. I combine everything in a glass 9 x 13 dish & bake at 400 for about 30 minutes. It's creamier & faster this way...with four "starving" kids...fast is good : ) Delicious! Never any leftovers!"
"This was better than I could have imagined! I made it to use up some left-over ham. I didn't have any green pepper but it didn't seem to be missing anything without it. The only critique I had was that it was too salty, so next time I'll cut back on that, but otherwise this was fantastic! Could easily make a meal of this with a salad and bread."
"This was good, but way to salty for me. Next time I will make it I will only use 1 teaspoon of salt. Also watch it closely, mine was done after 1 hour and 15 minutes of cooking total."
"I've been making this now for a few years. I usually dont review recipes but this one is a staple in my house. Everyone that I know that has ever had it LOVED IT!!! It is great as the recipe is. I add garlic, a little more cheese, some paprika and this time a little bit of bacon to change up the taste."
"Can you spell "mmmmMMmmmm?" I did it in a glass 9 X 13 dish and when it came out of the oven it was just beautiful. Smelled great! All it had to do was be so-so in taste and I would have been happy, but good as it looked and smelled — it tasted even better. There were only three of us at table, but very little ended up on the re-heat shelf in our fridge. This is a great script for scalloped spuds and I mean to use it as a point of departure for future experiments. Thank you Dancer^ (BTW, how does one pronounce the ^ mark in your name?)"
"Sorry, but I did not wholeheartedly enjoy this recipe. I found the potatoes to be undercooked and had to cook for longer then the recipe called for. I also agree with enigma535, and this is incredibly rich. Thank you for posting."
"The best ever. I had company at the last minute and had a bunch of potatoes to use. I boiled the potatoes. Replaced 1/3 of the milk with chicken broth, used 2/3 of the butter, no green pepper. I sauteed the onion and the butter, then added the flour to the butter and onions, then added the milk and stirred until bubbly and thickened....tossed it all together, and cooked it in a 13x9 inch baking dish to cook it even faster. This is the best scalloped potato recipe EVER. UPDATE: I made this again, just as written, and it was AMAZING!!! OMGoodness THE BEST scalloped potatoes EVER!"
"Wow! I used less butter (2/3 stick or 5 TB) and still was rich, creamy, wonderful. I missed the direction to stir the sauce and potatoes together and just dumped the sauce over the potatoes in the 9x13 pan. Didn't seem to matter! (I also used the world's best ham from Nueskes.com)"