Home-Style Scalloped Potatoes

These deserve more than a 5-star rating. I made them EXACTLY as the recipe stated and they were by far the BEST scalloped potates I have ever eaten! I thought the 5 cups of milk seemed like a lot, but I was wrong, it was perfect. If it helps, 6 cups of thinly sliced potatoes was about 2 pounds of peeled potatoes, that's what I went by and the consistency was perfect! The key is to let them set up for maybe 10 minutes or so after you take them out of the oven, the sauce thickens to perfection... I can't stop eating them!

Deliciously creamy. Perfect proportion of ingredients too. I used Yukon Gold potatoes but did not use the onion called for. Because I didn't use the onion I up'd the salt a little to taste and they were perfect. Mine baked up in about 45 minutes and were best served after letting them sit for about 10 minutes to give them time to settle.

This came out a lot tastier than I expected! The ingredients are very simple, so I was expecting something kind of bland, but the flavor was very nice! I upped the black pepper to match the salt. The only other thing I changed was to use skim milk, because that's what I had on hand. I wasn't sure if it would thicken well using such a thin milk, but it did :) Thanks, I will use this one again! (Oh, my cook time was different--40 mins at 350, and 20 mins at 425 because I had another item in the oven with them at that point that required a higher temp. This made pleasant-looking and very tasty dark places on top of my casserole. I think they were done earlier than though technically--Yukon golds cook faster than whites or Russets.)

This came out a lot tastier than I expected! The ingredients are very simple, so I was expecting something kind of bland, but the flavor was very nice! I upped the black pepper to match the salt. The only other thing I changed was to use skim milk, because that's what I had on hand. I wasn't sure if it would thicken well using such a thin milk, but it did :) Thanks, I will use this one again! (Oh, my cook time was different--40 mins at 350, and 20 mins at 425 because I had another item in the oven with them at that point that required a higher temp. This made pleasant-looking and very tasty dark places on top of my casserole. I think they were done earlier than though technically--Yukon golds cook faster than whites or Russets.)

This would have been five stars if the recipe would have called for cheese. There was alot of liquid might lessen that next time, but still a great scalloped potato recipe. Thanks.

When there was about 10 minutes left of baking time, I added about 2 cuos of cheddar cheese crumbles, 1/2 fresh chives and 1/2 cup of Real bacon pieces. This made the recipie extra yummy. I will make again!!!