Cheese Scalloped Potatoes

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It has been a very long time since I've made scalloped potatoes from scratch because it just takes so much time to cook. I pre-boiled the potatoes which made cooking time perfect. I had cooked more potatoes than the recipe called for and should have doubled the recipe for the sauce; other than that it was perfect! Can't wait to use it again.

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My old-time recipe is exactly double this one and uses a 9 x 13 dish (I always use glass. So, if you make this one, use an 8 x 8 glass dish.
Also, I do NOT mix the cheese into the white sauce. Just sprinkle half in the middle and reserve the rest for topping. Uncover for the last 5 minutes and top with the remaining cup of cheese to melt. This avoids the goopiness mentioned before and it's so yummy this way.
It's true. You MUST cover this dish and it MUST bake for 55-60 minutes, sometimes more. Sometimes, I've adjusted and raised the temp to 375, but it still takes an hour, but with more certainty that it will be cooked through.
My recipe is a hand-me-down and is worth the wait. Try these adjustments and you'll be glad you did.

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So I decided to try this recipe for scalloped potatoes, because it seemed much easier than the recipe I usually use. The flavor was alright, my regular recipe I think is MUCH better. But the cooking time is ridiculous. My potatoes were cut with a food processor so they were SUPER thin, and I cooked it for the 30 minutes, went to eat them, not done. So, I put them in the microwave for 10 minutes, still not done. So, I put them in the microwave again for another 10 minutes. The potatoes still were not completely done. So I finally put them in the oven again for another 30 minutes, and decided to just eat them tomorrow with dinner. Not bad, but the cooking time is SUPER annoying.

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Not only does it have everyday ingredients that you already have in your pantry, but it is great. I wanted simple and fast and this is the way to go. I didn't want fancy cheese and cream, so I tried this recipe. Amazing, it tasted like it had cream in it. I definately recommend it!!!!

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They do not bake in 30 min, so what I do is I slice as directed and place on plate in microwave (single layer usually 2 one , then another plate full. Microwave a few min until a tad soft and proceed with recipe. Works great. Quick no mess.
These potatoes are great, so with so much.

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so i have never made homemade scalloped potatoes before but i followed directions exactly. had to cook at least an hour before potatoes were tender and it was gooey. not in a good way. the stuff in a box is much better. the sauce was good before it was cooked, might be a good start for mac and cheese, but not for potatoes.

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This is a great dish for your family. I like it alot jus u got to let it cook a lil bit longer than usual. I added sum extra things in there to give a lil kick to it but over all it's really good

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I did double this recipe to take to a family gathering. I also substituted heavy cream for the milk to made it a little richer. Came out great.

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I knew from past recipes that the potatoes never seem to bake in the time the recipes say, so I put the potatoes in water and boiled them while I made the sauce. Didn't boil them until done, but just until they had more tenderness to them than raw. I also made it with two potatoes because I know I like more saucy potatoes. Turned out great. I did use 1 cup skim milk and 1/4 half and half (didn't have any whole milk. Extra sharp cheddar added good flavor.

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This recipe is so simple but so TASTY! The recipe is forgiving if you don't follow it exactly.

A great potato dish!