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SCALLOPED POTATOES Recipe

SCALLOPED POTATOES

Recipe courtesy Stamie Koutouzis

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on April 10, 2012

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    As it is written it is a little bland to me. So with that in mind I have not tried this recipe as written. However I added my own favorite herbs that I like and the taste came out to my satisfaction. As for the cheese I have noticed that a few people did not know what fontal cheese is. Fontal Cheese or Fontal Primaluna Cheese is a Gourmet Italian Cheese named after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavor, and the fact that it melts easily and smoothly, make fontina perfect for almost any use.

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  • on August 02, 2011

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    Glad i read the reveiws. If you follow the recipe exactly it will be bland. I used sour cream like suggested, but used flavored sour cream. The result was a very rich and creamy dish. Very easy and delicious recipe.

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  • on April 05, 2010

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    These were like paste, very bland, sticky and just plain bad. So glad I served them to family instead of quests....saved myself a lot of embarassment!

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  • on March 17, 2010

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    Recipes I do not follow to the "t"...I made my own adjustments such as seasonings after following the recipe...I added garlic powder, onion powder and mrs. dash..I used swiss cheese because its very low in sodium and I microwaved the potatoes with skins on to save time..The potato dish was very delicious and gone!

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  • on December 19, 2009

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    I made this for Thanksgiving and unfortunately, they lacked a lot of flavor. Next time around I'd add in more cheese, salt, peppers, etc.

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  • on December 13, 2009

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    This was a very very easy recipe! I took Cathy's opinion and added the sour cream! Wonderful addition. I also added about a 1/2 teas. of Onion Powder to the milk mix just to give it a little more kick: Enjoy!!

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  • on October 18, 2009

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    I made this recipe for a family birthday event, and everyone raved and raved! I used a five cheese italian blend and it worked beautifully. I thought is would be too much for us, so I scaled down to accommodate our small number; boy was I wrong. They cleaned the pan out and scraped the bottom, they loved it so much. They've requested that I bring "my signature potato dish" to every pot luck family gathering.

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  • on October 09, 2009

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    Choose your own cheese. Scalloped potatoes go with almost any meat, seafood or vegetables. Enjoy

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  • on March 03, 2009

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    Okay, my biggest complaint is that there is no seasoning in this recipe! I agree with Todd that they were quite bland. My husband, however, loved them but then again, he's never met a potato he didn't like.

    Now for my suggestions to those who might try it. Of course, the first one is just to be sure to season it to taste and in my opinion, you should season each layer of the potatoes.

    My second suggestion is to be careful not to overcook the potatoes! And if you're in doubt, just get them in ice water as quickly as you can.

    My third suggestion is to double the gravy/sauce recipe and season it to taste. Also, don't let it get too thick.

    I think the elements are all there...with the exception of the seasonings, of course. Oh...and the directions don't specify for you to peel the potatoes so if you plan on peeling them, I recommend doing that before you cook them. That's purely a personal preference.

    Bon Apetit!

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  • on November 23, 2008

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    These are the best, creamiest scalloped potatoes I've ever made. For additional flavor, I added 1/2 cup of sour cream to the milk mixture once it came off of the stove. Very easy to make, and very yummy. Everyone loved it!

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