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Simple Scalloped Potatoes Recipe

Simple Scalloped Potatoes

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on November 20, 2011

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    Delicious addition to our delightful dinner with friends tonight. It is 1/8" thick (I got my recipe from my Food Network Mag. I doubled the Gruyere and added grated Parmesan because we are big cheese fans. I was worried the dish was going to be runny as it looked like the potatoes where swimming in juice until the last 15 minutes of cooking--by the time we served these, they were creamy, perfectly soft & just the right amount of sauce for the potatoes! Delicious-try them.

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  • on October 02, 2011

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    Hi all -- I have the magazine in front of me, and it says 1/8 inch thick. Must have been mistranscribed when it came over here. Hope that helps!

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  • on September 01, 2011

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    Haven't tried it yet but I have never seen a recipe for scalloped potatoes call for 1 inch thick slices, I'm going to say this is a typo...go for really really thin slices...: Then I bet it will turn out great..that's what I'm going to do!

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  • on August 02, 2011

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    A raw potato sliced one inch thick is not done in 25 minutes! Try "par~cooking" in a micro~wave, then slice and Will Be Done Fully in 25 minutes. Otherwise,count on 20minutes additional Time. They are still Raw. Don't let this happen to You as Had to Us!

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  • on May 15, 2011

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    Glad I didn't read the reviews first. I actually sliced on my mandolin @1/8 inch, simmered 5min then same dish oven425* 25min, they were awesome. We only served 4 though.

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  • on April 26, 2011

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    Runny. Too much liquid, not enough cooking time for one inch slices of potatoes.

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  • on April 25, 2011

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    I made this for our Easter dinner and it was amazing. Everyone loved them. I diced some garlic with the butter and followed the recipe exactly with the following changes: simmered about five minutes before pouring into baking dish; used the gruyere cheese and added sharp cheddar and a little grated romano/parmasean cheese; added chopped chives. Baked about 30 min. Would definitely make again.

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  • on April 24, 2011

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    This came out pretty good, even though I didn't follow the recipe exactly (I know, I know. I had to substitute Swiss cheese for gruyere because I was unwilling to pay the price premium this time (maybe another time. And I missed that the potatoes were supposed to be sliced an inch thick -- that's pretty thick, don't you think? I used my mandoline and I think they were sliced about 1/8th inch thick.

    The seemed a little overcooked, but were otherwise very good. I'll definitely make these again.

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  • on April 24, 2011

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    I didn't like these as well as regular scalloped potatoes. They tasted funny which was the cheese I think.
    It took 1 1/2 hr. to make with two people working.
    We cut the potatoes about 1/4 inch thick.

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  • on April 21, 2011

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    INCH THICK???

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