hannah73 ,so delicious! i doubled the recipe & used pepper jack cheese in the sauce & cheddar to top off. i cooked it on convection @ 350 degrees for a total of 65 min covered & then 20 min uncovered, thinly sliced. add to favs!13y
artolsav ,Tasty and easy to fudge the ingredients. Both husband and toddler liked it. Score!13y
christine_bauer ,was verry good just took longer to cook then stated form me. I didnt make extremely thin slices that may be why. was a HUGE hit13y
amyo031503 ,Outrageously delicious!! I wish I could give it more than 5 stars! I used a caramelized Vidalia onion, added a little minced garlic and used pepper Jack cheese because we like things spicy and I had some I needed to use up. Easy and beautiful, and I'm sure it's heavenly with cheddar, as well. Try this recipe-you won't be disappointed. BAM!13y
appleb0tt0mboo ,This is def a favorite! And so great knowing how to make it and not having to make from a box anymore. :-) it does however have to sit in the oven a lil longer than the recipe calls for. I did what fellow reviewer did and removed the cover and let it bake for 15-20 mins longer14y
cocinero777 ,This is so good. We used extra shrap-cheddar. Not only did we mix it in, but it also was sprikeld in as well. On top, we added bread crumbs (Italian seasoned) and it came pretty good. This was after we took out the onions (I don't like onions).14y
crazy4travis ,This was REALLY good!! When I make something new, I always ask my hubby if he would eat it again. And if he says yes..Then I know that he really liked it and therefore I can add another great dish to my suppers!! LOL :-) God Bless!! ;-)14y
sgrishka ,This Scalloped Potato recipe was quite good, easy to make and delicious! For potato slices that were both even and very thin, I used my mandoline. I used closer to a half cup of onions and let them cook over medium-low heat until very soft and beginning to brown before adding the flour to make the roux. I used a combination of extra-sharp cheddar and Gruyere cheeses. I covered the baking dish tightly with foil sprayed with nonstick cooking spray, to prevent the cheese from sticking, and baked for 30 minutes. When I pulled the dish from the oven, removed the foil, and tested for doneness by inserting a knife, the potatoes were not quite finished. So I returned the dish to the oven and continued to cook, uncoved, until the top was golden brown and bubbly around the edges, about 15 minutes longer. After a 15 minutes rest before serving, the finished dish was great...soft, tender potatoes and great flavor. Next time, for even more flavor, I may add some fresh thyme or sage to the boiling milk.15y