Simple Scalloped Potatoes

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Very good recipe for scalloped potatoes, however, as like others, I cut the potatoes about 1/8 in. thick. Surprised to see only one other reviewer also added onions. I cannot make a potato recipe without onions!! GOT to have onions and garlic!!!

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I have made many dishes with potatoes and this was by far the worst! the only thing right about it was the cooking time....

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Since we're real potato fans, I made these last nite. I also sliced them 1/8" thick as others had mentioned. I swapped out the skim milk for half and half and used only 1 fresh bay leaf since fresh ones are so very potent. Also I used 1 cup of sharp Cheddar instead of the 1/2 cup of Gruyere which I didn't have and added 4 strips of bacon, diced and cooked til almost crisp. Very satisfying and comforting. I'm going to make them again for Easter dinner to go with the ham.

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Made this tonight for the first time. Potatoes sliced thin (1/8", used a 12x8 pyrex pan so I could use one pan. I didn't have fresh bay leaves, used a couple of dry; used 2% milk, and cheddar (didn't have the Gruyere and it turned out great! I generally like to make things to the letter the first time trying it but this worked out fine. Definitely wait the five minutes after removing from oven for it to set. It's a "keeper"!

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This is my favorite scalloped potato recipe. However I skip the skillet part. I cut the potatoes very thin and heat the broth/milk mixture just to a boil and pour over the layered potatoes in a casserole dish. The gruyere cheese is a must. Of course I add extra.

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I made these last night. One inch thick potatoes?! Duh! Never! It has to be a typo as mentioned before. 1/8 " or so was perfect. I didn't have the different cheeses, so just used what I had (cheddar, provolone. I used the nutmeg and used half and half and 2% milk mixed. Turned out great! You have to let this dish sit after taking out of the oven. It does thicken up. Thanks food network. I can always depend on you for SO many recipes!

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I chose to slice potatoes @ 1/2 inch and they still did not cook thru. Lacked flavor and undercooked! Wouldn't recommend. Was not a hit with family. Sorry.

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Yes, definitely went with 1/8-1/4" thick slices, doubled the gruyere, added olive oil and freshly minced garlic to the skillet and simmered for extra time as some of the other reviews suggested. Also, I cooked it in the oven for a bit longer. After 25 mins at 425, I let it sit for an additional 25 minutes with the oven turned off. Delicious!

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We loved these potates. Do cut them smaller than one inch....I did simmer them in the pan on th top of the stove longer to speed up the process, because I was running behind, they were delicious....This is a fool proof recepie.

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These were delicious, but I did amend the recipe after reading the reviews. Used cheddar and gruyere and added some thyme. I also omitted the nutmeg, person preference. I also went with the 1/8" - perfect.