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Scalloped Potatoes Recipe

Scalloped Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on November 09, 2011

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    I love, love, love this recipe! It is by far the easiest scalloped potato recipe I've come across. I love that the potatoes are cooked in the milk/cream mixture. I think it infuses the potatoes with an extra creaminess, saves one step in what can be a laborious process, and has less clean-up. This recipe is so easy that I can prepare it on a weeknight after work and still eat at a reasonable hour. Thank you Food Network!

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  • on August 28, 2011

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    I'm not sure what I did wrong??? I followed the recipe but added a little onion. They taste good but don't look very appealing. The milk mixture separated to where it almost looks clabbered. Oh, I used low fat half and half, could that be culprit?

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  • on August 14, 2011

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    Great! I doubled the recipe and added a finely chopped onion. served with pork ribs and broccoli.

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  • on June 13, 2011

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    Over the last year, this recipe has become a family favorite! The recipe is easy to make and pairs well with chicken, pork and beef. In addition the recipe can easily be changed up by adding layers of carmelized onions, spinach,bacon, or cheese If using gruyer or swiss cheese keep the nutmeg in the recipe. If using cheddar, pepperjack, or monterey jack, take the nutmeg out. If using cheddar, you can goose it up to another flavor level by adding grain or yellow mustard to taste. If adding bacon make sure you cook it until crisp before putting it either in the cream sauce or in the pan between layers of potatoes before baking. Lastly, when adding cheese, shredded is better and will melt more easily. The original recipe along with the above change ups can temp the pickiest of eaters!

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  • on December 26, 2010

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    Made this with our Christmas ham and the asparagus bundles recipe. DELICIOUS! Used the modified version that lidd_129... suggested and added the heavy cream and fontina cheese and it turned out beautifully. I did add more pepper once it was served...

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  • on October 23, 2010

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    This is my go-to scalloped potato recipe. Easy and VERY good.

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  • on June 08, 2010

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    I used less half-n-half and put in some heavy cream. Sprinkled the top with finely grated fontina cheese, covered and baked. My whole family loved it!! We had it with "ham" of course!

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  • on December 15, 2009

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    Easy to follow, easy to make, and easy to half. I will make this dish again and again.

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  • on November 21, 2009

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    Last night we had the neighbors over for comfort food. Meat loaf and scalloped potatoes. This was the recipe I used. I've never made scalloped potatoes like this before, but I will again! They were creamy and had none of the gritty feel from flour. Of course I altered the recipe a bit. Replaced half of the half and half with regular milk, put in some finely chopped onions and a dash of dry mustard and cut down on the amount of salt. Can't wait to make them again.

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  • on March 05, 2009

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    When I first read this recipe, I thought it sounded rather bland (no onions, no other seasonings except salt and pepper but I made it anyway, and it is really superb. The magic in it is that the starch from the potatoes mixes with the half and half to create the sauce.

    So I doctored it up the next time and added some Colman's dry mustard. Big difference! I also put half the potato mixture in the pan, added a box of frozen, thawed and squeezed dry spinach and about a cup, maybe a cup and a half of ham cut in half inch cubes, then put the other half of the potatoes on top. Baked as directed. When it was finished baking, I added about a half cup of shredded fontina cheese and put it under the broiler until it bubbled. Oh my, so good.

    Other reviewers are correct -- do not use a tablespoon of salt -- taste first and add as needed.

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