The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has. My husband and sons rate this simply delicious potato casserole the "best ever" and request it often.—Christine Eilers, Tulsa, Oklahoma
This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.—Wendell Obermeier, Charles City, Iowa
After our two children became adults and left home, I continued to cook meals as usual. Soon we became tired of having to eat the same leftovers several days in a row, so I sat down and came up with this pared-down recipe, which quickly became one of our favorites.
-Marilyn MacIntyre, Rome, New York
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.—Dawn Fagerstrom, Warren, Minnesota
The "Etc." in this family-heirloom recipe stands for all the homegrown vegetables my mother, now 90, once hand-diced before baking the casserole in her old reliable cookstove. My food processor now speeds up the preparation. But, otherwise, I follow Mom's recipe. So does my daughter—she recently told me, "It makes my apartment smell just like home!"
“I’d been wanting scalloped potatoes for some time, but wasn’t able to find a downsized recipe until I came across this yummy version with a hint of chives,” notes Kathleen Bailey of Penetanguishene, Ontario.
These popular potatoes are served at The Greenbrier resort in White Sulphur Springs, West Virginia. The old-fashioned scalloped potatoes set up firmly and cut into individual servings.—Cassa Norris, Douglasville, Georgia
After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.