Scalloped Potatoes and Onions

I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these potatoes a try. I made them exactly according to the directions and they turned out creamy and tender, with a very nice texture. I'm not sure why the recipe calls for mayo, but it worked out okay. Anyway, the potatoes browned nicely on the bottom of my glass baking dish too (yum), however the flavor is a little on the bland side even though the sauce tasted fine when I poured it onto the potatoes. The cream sauce is almost identical to the one I use for chicken pot pie, but my recipe is more flavorful because the onions are chopped finely and sauteed, with the salt and pepper, in the butter until translucent (5 min or so). Then I whisk in the flour and cook, stirring constantly, for 1-2 minutes to get rid of the raw flour taste. Then add the chicken stock (and in this case, the mayo) and whisk until it thickens. Next time I'll make the sauce that way - and I'll add some chives and parsley too. Also, I stirred the cream sauce and potatoes together in a large bowl before pouring into my baking dish so the sauce would be distributed evenly throughout the potatoes.

I have to admit I'm a bit stunned by this recipe. No milk, no cream, no yucky creamed soups, no gobs of cheese, no bacon, so I was curious. I wanted scalloped potatoes without all the fat and grease, and this recipe fits the bill. My husband says these are the best scalloped potatoes he's ever had, and I know they are the best I've ever had. I followed the recipe exactly, and it was so so so good. I probably won't ever use another recipe; it's a great base recipe if you want to change things up later. I was tempted to change some things, but I decided to make it exactly as the recipe says so I know what the actual recipe tastes like. Now that I've done that, I might add garlic next time and use a little less onion and add a few herbs and maybe a little parmesan cheese, but as is, this is a great recipe. So creamy, no separation, soft potatoes, many fewer calories and much less fat, just delicious!

This is a great starter recipe. I love that it deosn't use creamed soups! I doctored it up a bit. To the sauce I addded about 2 T parmesan, 1 T bacon bits, 1 T minced garlic, 1 t thyme, and about 1/4 cup cheddar. I alos tooped it with cheddar cheese for the last 15 minutes of baking time. DELISCIOUS!!

I wanted to try this particularly because it doesn't call for any cheese, canned soups,or cream. I liked the fact that this is made with broth - I used 99 percent fat free.I did not change anything. I could not believe the flavor and it was so creamy - YUMM ! I made it with Ham. That was another plus - in the oven at 325 you can make both the potatoes and ham with out having to deal with the temperature differences. I used the "Honeyed Ham Glaze" recipe on this site for my Ham. Wonderful!!! We had a Great dinner. These are the real scalloped potatoes and so Yummy !!! Even better the next day. A keeper for me - Thank you for sharing Dorothy

Oh my goodness is this good! I always have a hard time making scalloped potatoes. They are either too dry or too wet. Sometimes the sauce even looks like it curdled. I was very interested because it had no milk or soup. I will always make these. I did add some cheddar cheese and 1 tsp of garlic. But these are awesome. I do have to tell you, while these were in the oven, I had an emergency and had to leave the house for 3 hours. I was a bit worried about these, but they were fine and tasted just like I hopefully had intended. Please don't be afraid to make these. They are wonderful. Thanks!

These were quite possibly the best scalloped potatoes I ever had, definitely the best I've ever made. I have an apple-peeler/corer/slicer so I used that to prep the potatoes, not knowing if it would work....but it worked great & saved alot of time...plus it cut down on the cooking time!! I recommend this recipe to anyone who is sick of the canned soup/cheese laiden scalloped potatoes.

I make darn good scalloped potatoes with a cream sauce but these are even better. I couldn't believe they would be so good with these ingredients but they turn out great every time. I sometimes add a handful of parmesian cheese but they are great with or without the cheese. This is a keeper for us!

These potatoes turned out really good tonight. They were really simple to make and were yummy. I added some shredded cheddar cheese along with some garlic powder and mustard powder. I also cooked them at 425 for about an hour. I didn't have time to wait for 2 hours. :o)

So creamy and delicious you will find it hard to stop "nibbling" on the leftovers even after you are so full you are bursting at the seams!! You can add and subtract a bit to suit your taste with this one. I added 1/4c addional onion and simmered the onion in 2Tbs butter/1Tbsolive oil(to prevent burning)until translucent before adding flour as suggested. Also added 1 cup Cooper's Sharp American Cheese, if you have never had it you are missing a wonderful cheese to cook with ... a real cheese that gets as creamy (or creamier) as velveeta when heated. I would give this 10 stars if I could. Only took an hour in a convection oven and it was golden brown on top and very creamy and tender inside. Thanks for this wonderful recipe!!

These were great. We had a friend over for dinner who had recently gotten out of the hospital and requested scalloped potatoes, which I had never made before. I followed the basic recipe, but added spices to the sauce before pouring over potatoes (garlic, season salt, italian seasoning, rosemary, etc). Everyone loved them. Also, I was short on time so I baked them at 400 for about a little over an hour.

I really liked these! They were so simple and I love that they were pretty much dairy-free. The chicken stock adds a nice flavour. I added more salt than asked. It needed more salt. And I removed the foil the last 15 minutes to brown the tops more.

VERY easy, with good taste. Next time, I will add garlic to the sauce as well (didn't read the reviews prior to making and there are some good ideas in there). I halved the potato, then halved the half, then sliced it thin and baked at 350 degrees and they were done within an hour Thanks Dorothy!!

LOVED these! Followed the reviewer who said she sauteed the onions and kept them in her white sauce then mixed the sauce with the potatoes in a large bowl before putting into prepared dish (great tip!) I will be making these over and over again. All guests enjoyed them and wanted the recipe.

Interesting...this is the exact same recipe as another on here by Taste of Home,even called by the same name. I doubt I would make these for company as they are greyish looking when cooked. But for just the family, I will substitute these over and over because they are lower fat than usual scalloped potatoes, and yet still very flavorful.

Made this as a side for Christmas dinner. My husband said it was the best scalloped potatoes he had EVER had. Wow, that was a compliment. I did make a couple minor variations, but am certain they weren't needed to make this a wonderful dish. I doubled all ingredients and baked in a 9x13. As suggested by others, I sauteed the onion plus a clove of garlic in the butter, then added the flour, etc. also had about a 1/4 cup of grated parmeson in fridge so threw that in. Then mixed sauce with sliced potatoes in a large bowl and dumped into the greased 9x13. Sprinkled about 1/3# of bacon, which had been diced and fried crispy, over the top (simply because I had it left from another recipe I had just made).It took a little longer than 2 hours -- probably 2-1/2. It was wonderful.

I was craving scalloped potatoes and like so many other reviewers wanted a good recipe not laden with creams, milk, cheese, etc. I made it for dinner tonight and love love loved it, as did my husband. I got to eat comfort food without feeling guilty about it (I actually had 2nds) ~~ The only change I made was that I used light mayo, it was perfect. I used my mandolin to slice the potatoes super thin, I also sprayed my glass dish with Pam and covered with aluminum foil. Not greasy at all. I will make this again and again and have decided this will be a great side dish for Christmas Eve dinner with the family :-)

I can't believe how good these were without any cream or canned soups. I followed the recipe except that I had no mayo so I substitued 2 T of butter, and added some cheese and garlic. I would have give it a 5 except that I thought it had too many onions and would have been bland without some punch. Next time, more spice, less onions. I never would have thought Au Gratin could mean low fat!

I read reviews before I made this, like I always do. So, I made these changes: I sauteed the onions in the butter, then added the flour and stirred for a few minutes. Then I added spices(seasoned salt, pepper, parsley, and a pinch of thyme)and the chicken broth and mayo. I let that cool some while I sliced the potatoes. I prepared it earlier in the day and refrigerated it until suppertime. It was GREAT!! My 13-month-old son loved it! I will make this often.

I made this over the weekend and my family loved them! I did make 2 changes, I used heavy cream in place of the mayo and I added a layer of shredded cheese on the top. This is a keeper.

This was a little bland. I made just a few minor adjustments. Instead of broth I used powdered boullion and water. I added garlic powder, parsley and extra paprika to the dish. I sauteed the onion in sweet cream butter, added the flour and boullion and let that cook for about 3 minutes on my stove top. I added the spices to the flour mixture and then added the potatoes to the pan. I coated the potatoes in the sauce and then transferred to a baking dish. It turned out wonderfully. Additional salt is also necessary depending on your tastes

I am giving this 5 Stars without having yet prepared it. Why? Well it is very similar to a recipe I once had from a Fireman and it was delicious. Also I enjoyed reading so many great reviews. QUESTION: Many wrote and said the dish was "Better" the next day and is was easy to reheat. Can or should this dish be prepared a day before serving? If so, can this large casserole be re-heated in a regular oven? Temp and time? Curious. I will be preparing this for Easter and am looking forward to serving it to my guests. Thanks.

Fixed these potatoes tonight instead of baked ones to serve with NY strip steak and steamed broccoli. My goodness, I think they're the best scalloped potatoes I have ever had!! I did half the recipe because I was only cooking for the wife and I. I followed the recipe as written but I added two minced cloves of garlic with the onion to the butter and cooked a minute before adding the rest of the ingredients. I did mix the sauce and potatoes together in a large bowl before I layered them in my cassrole dish so all would be coated in the sauce. When they were done I sprinkled about two handfulls of shredded cheddar cheese, covered and let cheese melt. We like cheesy potatoes. These are very good, will be my scalloped potato recipe from on. Thank you!!

I did not care for this at all. The sauce just stayed on top of the potatoes and onions, and it had an odd and unappealing flavor.

I use baked and peeled potatoes, then it only needs to bake for about 45 min or until hot clear thru.

Very yummy! I sauteed the onions in the butter which was very tasty and next time I will mix the potatoes and sauce instead of pouring the sauce over the potatoes because it was just a little dry in the center.

I'm giving this 5 stars because it enlightened me. I never thought you could prepare scalloped potatoes without tons of milk, cream and/or butter. I made this yesterday for a test drive. I used light margerine, and I took all of Shauna's suggestions (except the bacon bits) to season it up a little more. This revised recipe is proof that scalloped potatoes don't have to make you feel guilty, and they lost nothing in taste. Fresh garlic makes the difference. Delicious!

This is the first recipe that got me hooked on this website. :) I finally found a hearty rich & satisfying scalloped potato recipe without the heavy cream/milk. This is an amazingly easy and basic recipe that I'm going to try variations next time, such as adding sliced zucchini and squashes, or maybe adding shredded cheese on top during the last few minutes of cooking.

Very good! I started slicing potatoes for another recipe, then realized I didn't have cream of chicken soup. I switched to this recipe, then noticed that it needed to bake 2 hours and it was 5:00 when I put it in the oven. So I cranked the heat to 375 and cooked it for a little over an hour. The potatoes were tender and tasted great, but were still white. I'll reheat the leftovers tomorrow to get that great brown crust. I followed the original recipe except for adding a bit of cheddar cheese on top at the very end. I was surprised how rich the sauce tasted despite having no cream and very little butter. I'll definately make this again!

Excellent! This is the best scalloped potatoe recipe, i'll make all the time now! Its very flavorful and creamy. I added porkchops for the last 30 minutes (i precooked on stovetop).

Good recipe! Tastes so much better the second day...more flavorful and creamier. I found I did not need to bake for 2 hours. I baked at 350 for 1 hour and it was perfect! I followed one of the other reviews where she sauteed the onions seperately, made the sauce, etc. then mixed it with the potatoes before placing in baking dish. I would make this again.

Excellent recipe - WAY better than those that ask for canned soups! I followed it exactly (although I scaled it up to 8 servings as I had huge garden potatoes). The sauce is very good - I tasted it before pouring it over the potatoes and it was even good then, so I knew that was a good sign! The only thing is, when I scaled it up, it asked for 1 tsp of salt, and the chicken broth is already salty, so next time I'll be cutting back the salt (or use a low sodium chicken broth). I used a mandoline for prep which made things go way faster. Took the full 2 hours to cook. This is a definite keeper, and going into the handwritten recipe book I have started for my kids. Thanks for the great recipe.

Best tasting scalloped potatoes ever! Yum, yum! Like others, I was looking for a recipe using fresh ingredients and not canned soups, but I had never made scalloped potatoes before. I liked the recipe, so I made the dish, and it was a big hit at the dinner party that evening. The only change I made was sautee garlic with the onion. Thanks for a great recipe :-} I'll be making it again soon!

I made these on Christmas Eve. It was a great hit. It was very tasty and no one missed the milky type sauce at all. I added parmesan and garlic to the sauce as others have suggested, and grated a little cheese at the end of the cooking time.

I made this dish, but added cubed ham so I could serve it as a main dish. It was delicious! Both my husband and I loved it.

Great. 1st time I did everything according to recipe and we enjoyed it very much. Next time I add cheese and ham. Also great. I have a dutch oven that work well on stove top so I made the white sauce in the same pan it was bake in! Less dishes and taste great now that's a great recipe.

I mixed in 1 cup shredded mild cheddar cheese before baking then added another cup of cheese sprinkled over top 15-20 mins before the end of baking time. Also added 1/2 teaspoon garlic powder and used 2 chicken boullion cubes to 1 3/4 water instead of chicken broth because it's what I had on hand. Served with pork loin and green beans. Recipe and meal were both delicious!

I was nervous when this was cooking as it had a thick layer of grease resting on top of the potatoes but it turned out great. I followed the suggestions listed and added some fresh crushed garlic to the layers, and some shredded cheese to the top. Since the most common criticism about this recipe was that it was a little bland I opted to use the "Tex-Mex" shredded cheese by Kraft. It gave the dish a yummy added zing. My boyfriend enjoyed the flavor more than his mom's... his only suggestion was that I add a little more cheese next time. We will definitely be enjoying this recipe again soon. Thank you Dorothy :)

I cut the recipe to only 2 servings for my husband and I and it still came out great! I have been looking for a good scallop potato recipe..most of the ones I have made from scratch come out with little flavor or too watery..something about the mayonnaise gives it that great flavor and consistency! Thanks for sharing!

I thought these potatoes were great! Next time I will probably cut the recipe in half since there's only two of us.

I was so grateful to find a recipe like this, made without heavy soups or creams, thank you! Even the skeptics of the household were impressed. I added leftover holiday ham and just a little grated cheese on top during the last part of baking, and it made an excellent main dish.

Since my daughter cannot eat dairy products, this recipe was perfect. I did add some thyme and celery seed as it tasted a bit bland - that did the trick. Everyone loved it. (Son melted a bit of chedder cheese on top).

This was fantastic... thank you Dorothy! So creamy and tasty. The only change I made was adding a bit of parmesan into the sauce. I made such a big pan of this in hopes of enjoying half of it the next day, but it was all gone at dinnertime. YUM!

These were really good!!! I did add a little to this, as I always do to any recipe. While making the rue I also added some garlic salt (instead of salt. While layering the potatoes and onions we sprinkled parmesan cheese on each layer. I microwaved the potatoes for about 15 min and finished in the oven at about 450. They turned out great!

Just three quick mods, added 4 cloves of garlic (sauted w/ the melted butter before adding the flour) and 1 cup of mexican blend cheese, replaced the mayo with sour cream. Absolutely loved it. I also kicked up the temp to 425 and sprinkled remaining cheese over the top for the last 15 minutes. Wonderful, wonderful, wonderful. I love the fact it uses chicken broth instead of cream or milk.

I was very pleased with this recipe. I had been craving scalloped potatoes and this hit the spot. Even better, my normally picky kiddos loved it too! I did make a few adjustments. First of all, I didn't have the 2 hours to bake it, so instead I pre-cooked the potato slices in the microwave for 12 minutes. I then baked them on 400 for 45 minutes and they were perfect. I also pureed the onions (so my picky kids wouldn't notice the chunks) and added it to the sauce. They never even knew the onions were in there and we still had the wonderful taste. This is now part of my regular potato rotation.

I love this recipe, I've made it several times with no changes! It's delicious as written. Thank you for an alternative to a cream of anything soup based recipe!

Delicious! I had to up the cooking temp to 375 in order to make a dinner-deadline...added some crumpled bacon, shredded cheese and chopped green onions after uncovering for the last 5 minutes. This is my new fav potato recipe!

Amazing! I omitted the onion and subbed Earth Balance for the butter to meet our family's needs, but WOW! I'm so happy with recipe! I can't believe I found a non-dairy / non-cream of anything scalloped potato recipe that tastes ths great. Thank you, Dorothy Bateman. :-)

Make sure you cook the mayo mixture enough to get rid of the flour flavor. It's great for my extremely lactose intolerant husband who loves scalloped potatoes. We do cheat however, and add a bit of cheese on top at the end.

Delicious! Way better than the traditional way scalloped potatoes are made.

Best Scalloped Potatoes I've ever had. We had them with a good old fashion meatloaf. Went very well.

What a great recipe. Lots of flavour very easy to prepare. I added white pepper and garlic and it turned out wonderful. Like that it has no mink and No canned soups...I won't cook with them..they all end up tasting the same. Not this one, thanks for the recipe.

WOW! I can't stop eating them. These were great. They just don't need to cook for 2 hours being so thinly sliced. 400 for about an hour or so...heavenly!

Tripped the recipe, still think 2 hrs made it too soft and mushy...also needs something more, maybe more salt, or garlic...the mayo was a nice touch...first time I made it with out milk...was just ok for me. Also added 1/2 lb of chopped ham, 2 lbs of hot dogs (kids like it) and topped it off with cheese

I will try making these again but will definitely fool around with the seasonings. They were too bland for our tastes.

It's hard to believe these potatoes don't have any milk in them! I lightened them using Brummel and Brown instead of butter and using light mayo. I also used Better than Bouillon and water because I was out of chicken broth. This was a delicious potato dish!

yummy!

Great recipe. No cream, no cheese, not too heavy! Thank you.

This dish came out nice and creamy but I found the taste to be a little bland. The only change I made was 15 min. before it was done, I took the cover off and sprinkled Parmesan cheese on top and continued to cook for another 15. ***I tried this dish again and made several changes. I used red potatoes (peel on), made much more sauce, sauteed the onion, used part broth and part milk, and sprinkled bread crumbs on top for the last 15 minutes of baking. I liked it much better this time.

This is true comfort food. The only thing I did different was to saute the onion in the butter before adding the flour and I precooked the potatoes in the microwave for 6 min before slicing them. I wanted to have this for a weeknight supper but I didn't want to wait 2 hours for it to bake; so by doing this I was able to reduce the baking time to 1 hour. It was a homerun with the whole family and I will make it often.

We loved this dish! I served it as the main dish, added ham to it and Shauna's suggestions (less the parm cheese, used cheddar instead). DH raved about how creamy it was and the kids chowed down! Thanks!

These are pretty good, but I think I like the cheesiness of au gratin potatoes better. Also, it didn't take 2 hrs to cook, it took more like an hour and 15 minutes.

This was a wonderful moist dish. Just the comfort food I was after. I didn't add any salt but found that it needed a bit after dishing it up. Added a sprinkle and it was perfect.

Very yummy and satisfying. I added evaporated milk to cover and baked longer.

HAD THESE LAST NIGHT, THEY WERE REALLY GOOD. I DID ADD 1 TSP OF NUTMEG. IT A KEEPER

Really, really good! One of my new fav potato recipes. I added cubes of cooked ham to the top then more cheese. Everyone loved it! Will make again REAL soon!

Nothing but praise around my dinner table. Everyone frowned when I mentioned that there wasn't any cream in mix. After the first bite, my mother in law stated that they were the best she has ever had.

Creamy deliciousness... wow, yum! I cooked the onions with the garlic and then made the roux around them - worked great, and I think it helps to take out the raw onion flavor. Oh, I also used beef broth, went easy on the salt (glad I did!), and added a little rosemary and red pepper flakes. Yum, I'll stick to this!

Mixed the sauce in with the potatoes to even things out. Really tasty. Great comfort food -- goes perfectly with ham.

I made the adjustments Shauna recommended (minus the parmesan, I didn't have any on hand) and they turned out great! I was short on time so I microwaved the layered potatoes/onions, covered, for 2 1/2 minutes while I was cooking the sauce. When the sauce was nice and thick I poured it over the potatoes and then cooked it in the microwave, covered, for 8 minutes. I had a ham already cooking in the oven at 325, so I put the potatoes in the oven for the remaining 25 minutes with the ham. I then removed the ham, turned the temperature up to 375, topped the potatoes with cheddar cheese, and baked an additional 10 minutes uncovered. They turned out perfect!

these are really good!! i wasn't sure bout the mayo when i first read the recipe,,but tried them,, and they were a big hit. i do sprinkle each layer with garlic powder , season salt and pepper. i have also subbed ham broth for the chicken broth and add diced ham and about 1/2 C frozen peas.

This is one of our favourite recipes for scalloped potatoes. We really love the sauce for the potatoes. (I add thyme to the sauce). To speed things up, I pre-sliced and boiled the potatoes on the stove while preparing the sauce separately. Pour potatoes into casserole dish and pour sauce on top. Push potatoes around gently to cover them in the sauce. Top with a cheddar/mozza blend and bake in the oven at 400 degrees for 20-25 minutes.

This one is a KEEPER! No cream of something soup means natural ingredients and lower fat, yay! I made exactly as called for and wouldn't change one thing....so very good! Thanks!

This dish was a great hit at Christmas dinner. People could not believe there was no milk. I will be using tis recipe again. Thanks.

We really liked this. I sauteed the onions in a little bit of olive oil. I used vegetable broth & added 1 t. thyme & 1 t. minced garlic to the broth mixture. On top I sprinked 1/4 C. cheddar cheese & 2 T. parmesean cheese. It cooked for exactly 2 hours & I served it with ham. It was very good & light, not too heavy on the stomache like other scalloped potato recipes that call for heavy cream can be. Thanks Dorothy. I highly recommend this recipe.

These were delicious but I did add garlic salt, a few thinly sliced green onions and a tablespoon of dijon mustard to the sauce before I poured it over the potatoes. The sauce did taste very garlicy before I put it on the potatoes but the strong flavour did mellow by about 50% once it was baked.

Awesome recipe! Wouldn't have believed it could turn out so creamy without any milk! I mixed the main ingredients in a big bowl, then put them in the dish and poured the sauce over it all. I added a couple cloves of crushed garlic, some parsley, and parmesan. The biggest change was that I added about 8-10 ounces of chopped leftover ham. Sooooo good! I'm retiring my mom's old recipe -sorry Mom!

Delicious! I used a layer of sweet potato for some variety and colour and it turned out beautifully.

Delicious! My husband who usually does not like potatoes cooked in a casserole LOVED them. I did add 2cloves of minced garlic with the onion and a pinch of fresh ground nutmeg to the sauce. It was a hit at our Easter dinner. Will make again

I didn't find that this recipe came out all that creamy and the onion flavor was *way* too strong for my taste. It wasn't the Scalloped Potatoes recipe I was hoping for.

This was great! Just what I was looking for...I didn't add the cheese....it was creamy....potatoes were tender...it was perfect with my baked ham! Will make again no questions!

I made a few changes to this recipe I added leftover cubed ham and freeze dried chives and I also added 1/4 cup of half and half to make it even creamier, it was delicious all three kids ate it even though two dislike meat and the other dislikes potatoes. We will be making this again for sure!

This dish was a hit at our Christmas dinner. Everybody missed the normal cheesy potatoes but it was nice to not have all that cream and cheese because 1) my mom cannot eat cream and cheese and 2) we already had too many really rich dishes. I cooked it in the crockpot on high for about 2 hours and then turned it on low until dinner (about 3 hours later). I am not sure how often I will use this recipe, but I gave it to my mom and she is excited to have such a yummy potato dish that she can eat!

This was a great recipe! I cooked this as a side dish with a pork picnic on my son's birthday, everyone loved it! We all had seconds & thirds!! Forgot the mayo....it was still very good , I'll remember to add it next time though. This recipe was soooo easy, I also added some shredded cheese to the sauce, yummy!

Excellent and as other reviewers have mentioned, it is so nice to find a recipe without the creamed soup, which I've used for many years. I layered the potatoes and chopped onion and sprinkled each layer with a little salt and pepper. This is now my new go-to recipes for scalloped potatoes. My dear friend cannot have dairy but loves potatoes and I shared this recipe with her. Thanks so much for a great, delicious make-ahead recipe.

Made these last night with a spiral ham,.... OMG, the smell while they were cooking was awesome and it is by far the best recipe for Scalloped Potatoes I have ever found. It is a definate keeper. I can't wait for the leftovers tonight. I did follow the recipe exactly and it was awesome. Thank you so much!

Thanks for a good recipe! I wanted to try it particularly because it doesn't call for processed cheese, canned soup, or cream -- and I am so glad I did! It was delicious, and I can see how it could be altered with this or that for variety -- it's a perfect "basic" recipe. I added Shauna's suggested additions to the sauce before pouring it over the potatoes. Thanks Dorothy - and Shauna!

I have looked for years for a good scalloped potatoe recipe. This one fits to a tee; easy, simple ingredients, delicious and not soupy!

I haven't had much luck finding a scalloped potato recipe I really liked until this one. Instead of doing all potatoes, I like to layer half potatoes and half zucchini and yellow squash. Yum! I've also added chicken to make a complete meal. This recipe is a keeper.

This was perfect and a nice change. You couldn't even tell there was no milk and the taste and texture was perfect. I used low-sodium broth, salt-free margarine and it still tasted great. Since I am lactose intolerant I have definitley found the recipe I will use from now on!

Love this recipe. Didn't change a thing. It has become a staple for large gatherings.

I have made this dish several times, my whole entire family loves it! It is a rare and blissful event when I can please five people with one dish so I didn't really want to mess with it. However, I was intrigued by the last reviewers suggestions so I thought I would give it a try and am I ever glad I did. I cooked the onions in the butter and added about one teaspoon of fresh minced garlic.....I followed the rest of the process ( I use fat free chicken broth and mayo to keep it healthy) and then added parlsey and fresh chopped chives. Instead of mixing the sauce and potatoes in a bowl, I layered potaotes and sauce and finished off with remaining sauce and paprika.....absolutely the best scalloped potatoes ever!!!

I used some 2% sharp cheese and some Tuscan spices a friend of mine gave me for the seasonings. Did microwave it for 10 minutes before I added the sauce and threw it in the oven. Smells devine and I'm almost sure it tastes as good. Oh yes, added some seasoned bread crumbs to the top before I put it in the oven. Will cook it for an hour at 325 and check it and decide from there how much longer to cook it. Ok, Max, my dog, wants out and is licking my leg. Gotta go. Enjoy.

this was awesome...so creamy...and without a ton of cheese! i didn't have paprika so used cayenne and it was a little too spicy.

Excellent Scalloped Potatoe Recipe. I added a bit of cheese to the top during the last few minutes of cooking & made this recipe a huge hit! My husband and our company loved them. The company even asked for the recipe.

I sliced my potatoes real thin and they were cooked after 1.5 hrs, but the onions were still a bit undone. Very tasty and nice texture to the sauce but next time I will saute the onions first as another poster suggested.

I did it! Picked up on what others said about it being better on the second day, and cooked it the day before. Added some garlic poweder, parsley and topped with sharp cheddar (on only half the dish, left the rest for non-cheese lovers). Lots of liquid after the first cooking, but it was re-absorbed when it cooled down. It reheated perfectly. Everyone raved! Guess what we are having NEXT Easter!!!!!!

Great recipe (easy, too)- my husband loved it. (Said it reminded him of his childhood!) I'll be making them again!

Great recipe. Can't believe how great these turned out. Delicious and nutritious. Will be the only recipe for scalloped potatoes I use in the future. I did add a little garlic powder.