Scalloped Potatoes

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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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Very easy and marvelous taste.

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this definately needed some Doctoring!!

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This is such an easy to makefool proof recipie

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The potatoes were very bland and colorless the kosher salt made it too salty..they also came out a little dry

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The salt amount is definately a typo. One Tablespoon of salt is way too much. A couple fat pinches should be perfect...certainly no more than a teaspoon.

Otherwise, this is a really nice recipe and the addition of nutmeg to the cream sauce is perfect, just make sure to grate it fresh if possible. It makes a big difference.

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Easy preparation, delicious tasting. I also shredded some blue cheese on top toward the end (allowing enough time to brown it and that added a nice, sharp flavor to the dish. Definitely a keeper!

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I was in a hurry, so I blindly followed the recipe exactly as is. Big mistake. 1 tablespoon of kosher salt? Oy! Maybe 1 teaspon would have been a better start; probably 1.5 teaspoons would work. At least I might have tasted it and been able to add more if necessary.

When completed, the potatoes were a bit dry; more half-and-half might have helped. Also helped to put it under the broiler for 3 minutes after cooking 1 hour to get a really good (if still incredibly salty crust.

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Prepared this recipe the night before and I believe it enhanced the garlic flavor. Everyone loved it--even those who were less than excited when it was served.

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The most difficult thing is slicing the potatoes. A great recipe my friends enjoyed. Next time I would put a heftier pinch of nutmeg and a bit more garlic. But, delicious, easy and beautiful all crusty and brown.