Never-Fail Scalloped Potatoes Recipe

Reviewed on Apr. 23, 2013 by christycincy

Loved this recipe! So simple but so delicious! Loved the addition of the sliced onion in this dish and the subtleness of the cheese.

Reviewed on Apr. 01, 2013 by dalan

Very good! It took a little longer to bake than stated, but very good! I made it as stated.

Reviewed on Mar. 31, 2013 by ajayarathne

What a wonderful recipe! I did a few things different and I would do it again! Instead of fat-free milk, I used 1% milk and instead of reduced-fat cheese, I used Velveeta cheese. I was looking for a recipe that was similar to my Aunt's, for Easter, and I feel that I have found one that was a lot easier and even better. I did double the recipe as well to make an even bigger batch, luckily for me have a Pampered Chef Ultimate Mandoline Slicer so slicing potatoes was easy for me. During our Easter lunch, my sister, who is the pickiest eater in the family, turned to me and said, "Please tell me there are more potatoes upstairs because these are so good!". Overall, this recipe was a success in my book and is one that I will keep! Thanks!

Reviewed on Mar. 15, 2013 by lovestoshop2

excelent dish ! one of my new favorites , thank you

Reviewed on Mar. 13, 2013 by Honeylou

I had the same thing happen to me last Christmas. I'll tell you what I did wrong---I made the dish the day before but I did  not bake it . I wanted to have more time for my guests so did the prep the day before, put it in the fridge over night, and what a shock when I removed the foil and saw BLACK POTATOES. Air had gotten to them and turned them black.  That is one mistake I won't make again.

Reviewed on Mar. 12, 2013 by Millie28

This very easy and good. Made it just as the receipe indicated and it came out perfect. Hubby loved it too.

Reviewed on Mar. 11, 2013 by Vicki Logan

I pre-bake my potatoes in the microwave before slicing for this recipe. That way you know the potatoes are done.

Reviewed on Mar. 09, 2013 by LindaBowers

My potatoes all turned black in this recipe. What did I do wrong?

Reviewed on Mar. 04, 2013 by BJ's Grandma

This was awesome! I used 2-1/2 cups of milk and adjusted the butter and flower accordingly. I also baked it at 375 in a 9x13 glass pan. It was done in the time allotted. Will definitely make again.

Reviewed on Mar. 02, 2013 by susanjmaki

easy smoother than other recipes, nice

Reviewed on Mar. 02, 2013 by Jean39

I haven't tried this yet, but it sounds easy and very tastey. I know my husband will like it.

Reviewed on Mar. 02, 2013 by coolazkids

I made this recipe exactly as written, except used 1% milk instead of fat-free. The white sauce cooks up way too stiff to mix into the potatoes. I wound up with separate layers of potatoes, onions and sauce. The potatoes did not cook because there was no liquid to cook them in. After it was done, I added more milk, stirred, and baked longer and it was tasty. The sauce just needs 2 1/2 cups of milk to make it saucy, not stiff.

Reviewed on Feb. 27, 2013 by tbearmom03

piano70549@yahoo.com - according tot he directions, the onions are thinly sliced and layered with the rest of the ingredients before baking.

Reviewed on Feb. 27, 2013 by piano70549@yahoo.com

No review yet - what is done with the onions?

Reviewed on Feb. 08, 2013 by tmeetze

My family loved this!

Reviewed on Dec. 30, 2012 by kim stump

My family and friends loved it , made it three time so far

Reviewed on May. 30, 2012 by Acorn49

Made for company picnic. Must have been gone in five minutes. Will make again.

Reviewed on May. 14, 2012 by SassyLacey

I have made this several times and they are the best and easiest Scalloped Potatoes that I have ever made. My grandaughter and her friend visited us for a week last summer and both asked me for the recipe to take home to their mothers. The friend said she had never had such good potatoes. The girls re-heated left overs and enjoyed them just as much the next day.

Reviewed on Apr. 30, 2012 by dawnlon

Very easy and very good. I threw in left over ham and green beans for a one dish meal and used sharp cheddar cheese. Will add this one to my recipe box.

Reviewed on Apr. 28, 2012 by luvcookin'

Well, the way I did it this was no longer a potato recipe, but it was still excellent. I substituted radishes for potatoes. I cut off either end of the radishes and left the peeling on, then sliced them. Otherwise I followed the recipe, but added a little cayenne pepper to spice it up. Very good.

Reviewed on Apr. 27, 2012 by Sandysdakota

I just want to comment, This is NOT a Scalloped potato recipe. It is a recipe for Potatoes Au Gratin! A true Scalloped Potato recipe does not contain Cheese!

Reviewed on Apr. 27, 2012 by cbachtel

I have made this recipe for years, but have not added the cheese. For the reader who said hers scorched when she tried to melt the cheese, she could just take off the burner and mix the cheese with the sauce. The cheese will finish melting as the dish cooks. I use the same sauce for macaroni and cheese, and it works well (adding about 3/4 pound Velveeta - 2 cups macaroni - cooked as directed)

Reviewed on Apr. 05, 2012 by grandmama11

This was easy and great. I added a layer of ham.

Reviewed on Mar. 21, 2012 by emjhb522

It was very good and easy to make but wouldn't these be called augratin potatoes because of the cheese? Scalloped potatoes usually don't have cheese added.

Reviewed on Feb. 24, 2012 by 1275

This is surprisingly easy and goes well with any meat entree! I followed the recipe exactly and it turned out great! You can easily bake it at 400 degrees for about 45 minutes and it will taste fine. Very yummy! I will be making again!

Reviewed on Dec. 26, 2011 by zdb2010*

Not bad but not the best scalloped potatoes I've ever had. Very easy to make though so will be a stand-by recipe for when there's not much time to be had.

Reviewed on Nov. 07, 2011 by Summy

Luscious! Perfect! Hooray for this one! We scraped the dish clean!

Reviewed on Oct. 30, 2011 by vlms1958

I think I must be the only person who considers a "scallopped potato" recipe that includes cheese a potato gratin. Although I enjoyed this recipe, I grew up having scalloped potatoes, but they didn't have cheese...

Reviewed on Sep. 14, 2011 by jmkasprak

I usually make the "Peppery Scalloped Potatoes Recipe" from this site, but I think we liked this one a little bit better because it's so rich and creamy.

Reviewed on May. 18, 2011 by smglvnv

I made these potatoes for Easter Dinner. Making them again tonight for dinner. Everyone absolutely loved them!! I doubled the butter,flour, and cheese mixture. I also added some swiss & gruyere cheese blend. They were wonderful. I was told by my husband to not try any other cheese potatoes recipe again, because he only wants this one!

Reviewed on May. 02, 2011 by jillpt

I made this for Easter brunch and it was an excellent dish. Easy to make and not too rich to overwhelm the meal as some potato dishes are.

Reviewed on May. 02, 2011 by lillybow

I didn't have any problem with the cooking time, but I always seem to scorch the cheese sauce so I'll try making it in the microwave next time. Tasty recipe and reheats well too.

Reviewed on May. 02, 2011 by CiCiB

I, too, have used a recipe very similar to this for years. Since I always seem to try and do too many things at once, I make the white sauce in the micrwave. Then I just stir in the cheese until melted. They are a favorite in our family.

Reviewed on May. 02, 2011 by JJ&D's Grandma

I have used a recipe just like this one for years. When I make this recipe, in order to shorten the cooking time, I cook the potatoes and onions before I bake them. Be careful not to over cook them when you are boiling them before baking them. You will have scalloped mashed potatoes.

Reviewed on Apr. 30, 2011 by joeltpeckham

I like the receipe, however it took alittle longer to bake and to make it a quick meal, I used my food processor to shred the potatoes, had to add 7 potatoes to receipe, but baked quickly using 40 minutes covered and 10 minutes uncovered in a 385 degree oven.

Reviewed on Apr. 29, 2011 by hylers

I made these scalloped potatoes on Easter and my guest raved at how good it was. Will definitely make this dish again.

Reviewed on Apr. 24, 2011 by rickmom

Tastes very good. Definitely takes longer to bake.

Reviewed on May. 16, 2010 by eknepprath

Had to keep it in the oven longer than an hour, but generally delicious. Plus ingredients are very basic.

Reviewed on May. 06, 2010 by michele31

My mom always makes scalloped potatoes for holiday dinners. This year I suggested trying this lighter recipe, and we really couldn't taste a difference! These were so creamy and delicious. I'll definitely be making these again!!

Reviewed on May. 10, 2009 by lsnead

Love this dish!!! Very easy to make and pleases everyone!

Reviewed on May. 09, 2009 by tstreich

Very good. I used a light spread instead of butter, added garlic powder to the sauce and baked about 15 minutes longer (could be my oven though). So easy to put together and turned out really good.

Reviewed on Apr. 19, 2009 by jab31422

Easy and delicious!