Scalloped Potatoes Recipe

I added some soft gruyere cheese and a splash of cream. Oh my goodness. It was so good.

I am 50/50 on this one. It lacked salt in my opinion and it was just a little bland and boring. I will try making it once more but will add some cheese in the sauce, that might give it a bit more interest. I will say though that everyone enjoyed it and we didn't have many leftovers so maybe I'm just picky...? *UPDATE - I remade this and am changing my vote to thumbs down. I cooked for the indicated amount of time and this time my potatoes didn't feel as soft as last time. Last time I had precooked it the day before, and then heated it up at 350 for about an hour before serving the day after, which obviously was enough time to cook the potatoes through. But with my oven, the indicated cooking time was not enough. I had even made the potato slices thinner this time so, really disappointing. I did add cheese to the sauce which helped the flavor a little, and added some bits of leftover ham and some chopped mushrooms. But because two times of out of two this recipe has disappointed me, I'm not going to make it again or recommend it.

It either needs a smaller cooking container or more sauce.

Swapped milk for cream, and added it all at once (vs adding in slowly). This made the bechamel quite thick. Maybe used too many potatos? Or sauce was not enough because it did not come out soft in the end. had to bake for another 45 min after dinner Added some cayenne and nutmeg to sauce, and sprinkled parm between layers. Need to find new recipe or try this again with different sauce

These were fine. Next time I will add a little more seasoning to liven the dish up.

I added ham pieces, shredded cheese and bacon bits. Yummy!

Added some dijon mustard to my sauce, tastes very nice

This restored my self confidence in making a roux sauce. It came out lovely. I added cayenne pepper and a little nutmeg and still it was not incredibly tasty. Fine for a side dish though. Not the hero of any meal. As always a great base recipe and so easy to put your own spin on.

This is very easy I don't know why people buy boxed potatoes but your getting salt that way

I made the cream sauce with half bacon fat and half butter, it added a lot of flavor. Also topped it with sharp cheddar and served with pork chops

Swapped milk for cream and it was amazing

Made as directed with the small exception of adding some freshly shredded cheese to the sauce just before layering potatoes and sauce. It was very good and everyone enjoyed it. If you don’t have a mandolin or a really practiced knife hand this is very time consuming. Good excuse to buy a mandolin. :-)

I tried to be clever and reduce the cooking time by pressure cooking the potatoes. Wasn't a smart move because it affects the depth of flavor. The flavor will still get better for leftovers though. Would do this again without the cheating. Will be sure to use Yukon and soak first in the milk ahead.

This is the best scalloped potatoes I've ever made. So good, they didn't last long.

Really good as a side for Ham. 2nd time I made it, I added dry ranch seasoning and chopped ham as a main meal

Made this for Easter as a side dish and it was a hit! Only thing I added was cajun seasoning to the cream sauce and a slight dusting of parmesan on top.

I had to cook longer than the suggested time but the recipe itself is great. I added chunks of cheddar and ham slices throughout the potato layers.

Great recipe! Very simple and chicken stock added a nice additional flavor.