Scalloped Potatoes I

Easy, and really cheesy! Comfort food at its best…..just like Mom used to make. Great with honey baked ham over the holidays

I’ve been making this dish for about 50 years. It started as an experiment, but evolved into a pretty good way to fix scalloped potatoes quickly.

Cheesy and delicious. Loved it!!

12/25/18 – This potato dish has no flavor. I chose this recipe because it’s one my boyfriend said was something his boys liked – was easy enough to put together and his son did like it. But it’s a no go from me – too much canned soup and zero taste. I’m a huge fan of the cheesy potatoes with the sour cream, etc. but this recipe isn’t one I’ll make again.

The ingredients for the recipe were fine but the cooking time wasn’t long enough. I ended up putting it back in for another 30 minutes, covered. If I were to make this again, I would bake it covered for an hour and then uncovered for another 15-2O minutes.

I used the information of the most helpful review and added a can of mushrooms. The potatoes were quite good.

Followed the recipe pretty mush as printed. It does require more time than originally stated. This recipe was very tasty and definitely a keeper.

The cheese soup made it awful.

Not sure what happened. I sautéed the onions before adding to the soup mixture. Added some minced roasted garlic to the onion as well. This was flavorful but sauce was surprisingly VERY runny, even after adding more cheese on top. Glad it was just family. We agreed to give it another chance after a few weeks.

My family loved this dish.

My family loved this dish.

This is one of my favorites and now look forward to making it !A little more water was added and of course, more onions!

this was delicious and super easy to make!

I made these as written, but I didn’t care for it. I wish the recipe had a “saucy” type of sauce. An undiluted can of cheese soup and some onions are not enough to cover the pototatos and certainly not enough to provide flavor. I won’t be making these again.

I enjoyed how easy these were to make! I only scored a four star because it was a little salty for my taste, I guess maybe using a low sodium soup would have been better.

After reading the reviews I added milk (I added about ¾ empty soup can of milk) However my husband said it did not taste exactly right. I made it again this time tweaking with my own ideas. I used white potatoes (not that it matters). I added one can (used the soup can) of 1% milk. I increased the shredded Cheddar cheese to 1 cup and put ½ cup in the soup mixture and the other ½ cup I sprinkled on top. He liked it with my tweaks a lot better.

Doubled the recipe and used a 9×13 glass baking dish. Used 1 can cream of mushroom and one cream of celery. Added a cup of milk and baked 375 for 1h 20m. My daughter doesn’t like anything too cheesy so I just used a cup and a half of shredded cheese. As others reviews said the onions give it amazing flavor. I also added pepper, a little season salt and paprika! Loved it! Will make again.

I made this in an 8×8 square pan, which I think is the perfect size. It only made 2 layers. Would be perfect to serve 4 people…but you could probably squeeze out 6 servings. Delicious! So Easy, too. I would definitely make this again.

I hadn’t made scalloped potatoes in quite some time and this recipe seemed to me to be the easiest way to get back into it. I added about 1/4 cup sour cream and used fat free half and half to thin the mix because it seemed to thick to “pour”. Added salt and pepper, too. They came out great!!!

I modified this and it was so good I had some for dessert – I know, that sounds strange! I’m not much for sweets and this was so good I had a second helping! I changed it somewhat. I used about 6 cups of thinly sliced potatoes, a large onion sliced very thin, a can of cream of cheddar cheese soup, a can of cream of chicken soup, about 3/4 cup of milk, 1 1/2 C. shredded cheddar cheese. I used a big mixing bowl and put everything in it and mixed it up till all the potatoes and onions were coated and the soups were well mixed. I layered 1/2 of the mixture in a 13×9 glass baking dish that had been sprayed with cooking spray. I sprinkled on about 1 1/2 C. diced leftover ham (from Easter dinner) then the rest of the potatoes on top. Smoothed it out and baked at 350 degrees for about an hour and 15 min. (check occasionally to see if it’s done). It was out of this world and I usually don’t like the taste of canned soup in recipes but this was really good. I bet using sour cream instead of milk would have been great too – I’ll try that next time.

Added can of mushroom soup, and half a cup of whipping cream. Rated 4 stars without my additions.