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"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Nutritional Analysis: 3/4 cup equals 378 calories, 18 g fat (12 g saturated fat), 58 mg cholesterol, 1,513 mg sodium, 41 g carbohydrate, 5 g fiber, 12 g protein.
Originally published as Scalloped Potatoes in Reminisce May/June 1993, p47
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Reviewed on Jul. 21, 2011 by mamaturner
I did quite a few additions, but used ths as a base. I added 1 tsp chicken base flavoring, 1/2 tsp paprika, 1/2 tsp tumeric and 1 tsp italian seasoning. I also didn't use the bread crumbs on top, or green peppers (didn't have) and added chopped ham that needed to be used up. I added shredded colby jack to each layer and baked for 55 minutes covered and uncovered for 15 min. Absolutely delicious!
Reviewed on Jul. 17, 2011 by gypsymal
I made this today along with TOH Grilled Pork Roast and German Cabbage for guest and everyone love it. Thanks TOH I will keep making this pork dish.
Reviewed on Feb. 27, 2011 by ferbie
This was very good. I will go to this recipe when I want to make scalloped potatoes.
Reviewed on Dec. 07, 2010 by dschnell
Double cheese layer and cook with recipe... don't use bread crumbs
Reviewed on Nov. 10, 2010 by JoanMyrtle
Wonderful! Wonderful! The only difference I made was to forget the bread crumbs and butter for the top and added a can of cream style corn instead. Loved it - really creamy and delicious! Old fashioned taste.
Reviewed on Oct. 31, 2010 by Mshell5701
This was awful! Very dry and absolutely no flavor at all
Reviewed on Jan. 30, 2010 by Isolda
I have several scalloped potato recipes that I use in rotation. They are a bit different from each other. I think this one is my personal favorite.
Reviewed on Oct. 09, 2009 by Margaret Mary Jannace
Excellent, rich, creamy and delicious. You can't go wrong with these potatoes. And, they are so easy to make. Great sidedish!
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