Round 2 Recipe: Scalloped Potatoes

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I saw this dish on tv this morning, and decided to make it for dinner. The potatoes were awful. They had no flavor, despite adding lots of salt and pepper. The texture of the sauce and potatoes was awful, the sauce was watery and the potatoes were hard, even after cooking for 45 minutes. Also, I used two potatoes, and agree that the dish could not be made with the "leftovers" of another meal. I will not make it again.

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These are the easiest scalloped potatoes I've ever made and they were delicious with my meatloaf. I also used the food processor to slice the potatoes, and used heavy cream instead of milk. I thinik the next time I will try these with gruyere. YUM!

Thank you Sandra, I love your show!

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I made the scalloped potatoes to accompany meatloaf; my family loved them. There were no leftovers. I made two changes to the recipe: I didn't have block cheese so I used prepackaged shredded cheese which worked just as well and I added garlic powder to the milk/butter mixture since my family likes a lot of flavor. Great recipe, Sandra, thanks.

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I made this last night as a dinner side dish.. I was so embarrassed.. It turned out watery and I couldnt even serve it.. Would never make again.

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After reading the other reviews, I added a little minced onion and Lawry's seasoned salt as well as a lot of kosher salt and fresh black pepper. As Sandra did on the show, I used [sharp] white cheddar - which also added flavor. I used 3 small potatoes. My husband and I really liked it and did not find it bland. I do think you could reduce the amount of milk a little though. Also, I used the food processor to slice the potatoes so they were very thin, but I still had to bake it 10 min. longer than the recipe said.

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I thought this was super easy to make! I used 2 large potatoes and the same amount of milk/butter. I think you could spice it up with some nutmeg and maybe some other spices if you like. It's a side dish so obviously, it won't fill up your whole plate or stomach by itself. It fed three of us with some leftovers. I'm definitely going to make this again!

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Rather than bother with the disgusting fish and chips (American not British chips served on unsanitary newspaper, I tried this. Since the "reserved" potato bit didn't apply and, as the other reviewer noted, 1/3 of 4 potatoes is a ridiculously terrible measurement, I tripled the recipe. It served my husband and three young children with no leftovers. I don't know how many other sides you would have needed if you served the original portions. It was okay, but pretty bland, which is strange considering how much butter the recipe used. 6 tablespoons for 4 potatoes. Much better to just bake a potato and top it with (much less butter, some cheese and a dollop of sour cream or some broccoli and cheese.

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So, the original recipe calls for 4 SMALL russet potatoes -- and you put aside 1/3 of those for this recipe, leaving you with a little over 1 small potato. Come ON! I know the goal here is to save money by planning ahead -- but, you're going to starve your guests when you say this will also serve 4. Let's get real here!