I made a few changes based on other reviews and thought this was outstanding. I will never try another recipe. I used 5 lbs of potatoes, thinly sliced, did not boil- just baked. Used a 15 x 10 inch dish. I used one can of cheddar cheese soup, one cup of whole milk, 1.5 cups sour cream and 1/4 cup of butter in the sauce. Salt and pepper per the recipe. Used 4 cups shredded cheddar cheese with 1/3 cup onion. I layered potatoes, sauce, then cheese three times and baked for 1.5 hours. Covered with foil for the last 20 minutes. Perfect!
Wow, I will never make the boxed scalloped potatoes again!!! I used Yukon Gold potatoes, which I did not shred, but rather sliced. I also changed the chicken soup for cheddar soup and left out the onions completely. I layered the potatoes, sauce mixture, handful of shredded cheddar, until all potatoes were gone. I served this at a dinner party and I had none left..even though I made 5 pounds of potatoes! Everyone went home with the recipe. I will make this over and over again!!
I sliced potatoes with food processor. I didn't have cream of chicken soup, so I substituted fat free cream of mushroom. I left out the butter, used fat free sour cream, but added 2 cups of cheese. Mixed everything in one large bowl, sprayed a large glass baking dish with Pam and cooked the potatoes at 350 for 1 hour and 10 minutes. During the last 10 or so minuteds I put the last 1/2 cup of cheese on top. Took the dish out of the oven when the cheese of golden brown. I would make this again. Very good and easy.
I followed a previous reviewer's suggestions and didn't boil the potatoes. I thinly sliced them horizontally and mixed them with the other ingredients. I also lightened the recipe by using fat-free chicken soup, sour cream, and milk, and I didn't add the butter. I did use regular cheddar, though. I baked them for an hour and 10 minutes, adding more cheese to the top in the last few minutes. They came out great.
Made these for Easter dinner, and the flavor was good but WATCH OUT as the bake time on this recipe is understated. And you don't know the potatoes are under-done until everyone has them on their plates! I baked mine for 1 hr and 20 minutes and the potatoes were still somewhat crunchy. Other than that, this recipe was very good!
I didn't think that this recipe could go wrong with all the rich ingredients, the fat content:) and the reviews, but my family thought that it was only O.K. I kept adding things to it as I was eating to give it more flavor. All I could taste was the canned cream of chicken soup. I will not make this recipe again.
Didn't change the recipe at all. Boiled the potatoes the night before to save time, refrigerated them until I was ready to cook the casserole. I added a bit extra cheese over the top. Great recipe.
If you love cheese you'll love these. This recipe is good for freezing. I'm feeding only two so I always freeze half of it for later. When I'm rushed or tired it's great to pull out and pop in the oven. It's good with meatloaf that's also been frozen, add a salad and there's your whole meal.
I sliced the potatoes thinly with a food slicer, and layered all the ingredients into a casserole dish, baked for 1hr 10 min., simply delicious!
