No ImageCreamy Scalloped Potatoes

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  1. Lee

    Why would my cream curdle as I followed directions to tea

  2. Karen P

    I’ve used your website a ton, all the way back to your early days. I’ve never had one of your recipes fail. Until today. I followed this one to the letter and got a curdled, soup mess. I’m at a loss as to how this happened. I did use russets and I did use half n half. I think I’m going to go back to the old bechamel method.

    xxxxxyyyyy

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  3. Denise Holt

    So if you parboil to cut baking time, what is the method? Do you bake 20 min covered then uncover and add cheese and bake 25 uncovered? It doesn’t help to make one modification and not explain full change. Thank you.

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  4. Lynne Gage

    Made this tonight for my husband and me — delicious. We both loved it. Didn’t have any bacon and didn’t miss it. Used cream and 2% milk and it was certainly rich enough. For cheese, used swiss, parmesan and gruyere. Can’t wait for left-overs tomorrow and will make again for company. THANKS!

  5. Yanis

    I love this recipe, it’s my go to scalloped potato recipe. Although I leave off the bacon, in my opinion it’s better without bacon, but that’s just my personal opinion. I do advise pre boiling the potatoes. But it’s a great recipe, I’ve been using it for years now.

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