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Scalloped Potatoes Recipe

Scalloped Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

Showing 51-60 of 132

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  • on October 29, 2010

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    The best and easiest Scalloped Potatoes I ever had. I am just wondering where the second teaspoon of salt goes.

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  • on September 20, 2010

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    Creamy, smooth, flavorful, and very rich. I added some fresh thyme, but other than that, didn't change the recipe at all. This was wonderful - everything you expect Scalloped Potatoes to be. I'll definitely be making it again.

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  • on June 13, 2010

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    This was simple to make and soooo... delicious!
    Great recipe.
    Linda

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  • on June 09, 2010

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    K, Jay, Peggy & Elizabeth are out of their mind if they say these potatoes have no flavor. They need to visit a doctor and have their taste buds checked, or check their cooking skills because both suck. I used Yukon Gold potatoes and reduced the baking time by 10 minutes and mine turned out perfect and delicious. I only used 1 TSP. of Kosher Salt too, and I thought that the flavor was pleasant and rich without masking the flavor of the buttery Yukon potatoes. Use fresh ground pepper & salt or kosher salt for best results.

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  • on April 28, 2010

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    Seriously, I have never tried an Emeril's recipe and was very hesitant to do this dish since the one I clicked on never came up but instead this one did every time, so I decided to open it and read it and to tell the truth I was amazed that didn't have Emeril's constant overboard ingredients (sorry but that's my opinion about his cooking Anyway, went ahead and got everything but just did 2 cups of heavy cream and 1/2 half&half and used everything as directed but instead of Swiss cheese (didn't have any @ home I used Sorrento's 4 cheese Mexican and some Atheno's Feta cheese and my husband almost devour the whole tray, mind you, it was my first time making it, but for those who complained, maybe you need to be more creative and learn how to cook first, just a thought!

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  • on April 05, 2010

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    i have never left a comment on a recipe, but was so blown away by this simple, yet, perfect dish that i had to share with everyone. i had my doubts about this dish before preparing it. went back and forth on whether or not to make it at all, then had a hard time accepting the fact that there were so few ingredients in the recipe and wondered how it could possibly work. because this dish is so simple, it's the reason it is so perfect. i've learned from working in a five star restaurant that amazing dishes are made with amazing fresh food and ingredients. no need to overcomplicate good food with over-seasoning and too many ingredients. i did do a couple things different. instead of 4 cups heavy whipping cream, i used 2 cups heavy whipping cream (organic...great flavor! and then added 2 cups milk. it worked so well. i used 1/2 swiss and 1/2 mild cheddar cheese. soooooo good! make this dish...you will not be disappointed!

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  • on April 04, 2010

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    This recipe is probably a heart attack in a dish but it's ridiculously good! I've made it for friends and family and they all love it.

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  • on April 03, 2010

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    This is the best recipe! The only problem is how guilty I feel after eating! :

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  • on March 14, 2010

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    I agree with Jay and Peggy. These were flavor free potatoes and a major disappointment. I love swiss cheese, but it didn't help the potatoes. This recipes needs lots of seasoning and less liquid.

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  • on March 14, 2010

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    To Jay in IL and others who critique a recipe when they have not even made it...be fair. I made this recipe as written (with an addition of panko bread crumbs on top, and it was wonderful, even with 1/4" potato slices. I think the overall five star rating speaks for itself.

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