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Cheesy Scalloped Potatoes

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Cheesy scalloped potatoes make a great side to any dinner. This can be made in advance and held in the refrigerator overnight. Remember to add a weight on top of the potatoes so they stay submerged in the milk and don't become discolored. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, September 2010
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  • claregirl7
    10 MAY, 2012
    For some reason my original review did not appear. Since I am not good at slicing potatoes uniformly, I use "Simply Potatoes Homestyle Slices". Two bags are perfect for this recipe. Also, I love Gruyère cheese but it didn't taste right to me so next time I substituted cheddar cheese. Lastly, I finely chopped an onion rather than sliced them. I want the taste of onion but not the pieces slices would have done.
    Reply
  • claregirl7
    10 MAY, 2012
    I'm sorry. Use 2 bages of "Simply Potatoes" for this recipe. I actually made half because it's just my husband and myself and this is really a recipe for a crowd.
    Reply
  • Rhuvane
    8 APR, 2012
    This recipe was delicious. Used a mandoline to slice the potatoes thin and keep them uniform. Cook longer if the potatoes are too runny. I even added a few extra layers, made it the night before. Used a heavy dish on top of plastic wrap when I stored it in refrigerator overnight to keep the potatoes submerged in the milk/cream mixture. Correct cooking time. I did turn oven to 400 degrees for the last half hour to be sure it was extra browned on top. Perfect for Easter. Went fast!
    Reply
  • jrenai
    11 JAN, 2011
    I was surprised that there wasnt flour in the recipe but I guess thats what the heavy cream is for and why its needed...........to thicken
    Reply
  • jrenai
    11 JAN, 2011
    Depending on the potato choice you must make sure that that the potatoes are steamed soft and cooked well before you take the foil off. Or else it will be dried out and hard. Adding chicken stock will help to make sure that there is enough steam also. So if you have finished and it was hard then just add some chicken stock cover and cook additionally.
    Reply
  • Shshs74
    5 JAN, 2011
    Anyone having trouble with the shopping list option?
    Reply
  • dfoster87
    29 DEC, 2010
    These are delicious and turned out beautifully! I dont know why others had such a problem. My guess is that they did not slice the potatoes thin enough. You must slice the potatoes thin, and each slice must be the same size to ensure even, thorough cooking. Very very good recipe. Served this dish to my guests on Christmas eve!
    Reply
  • decorcake
    9 NOV, 2010
    I also found the potatoes needed more cooking time. I noticed the oven on the show looks like there is a fan in the back and if that makes a difference in the time needed to cook.
    Reply
  • j1222lo
    9 NOV, 2010
    i did make these, the potatoes needed to be cooked longer, so i used 400 after 1 hour and the cheesy cream sauce never got thick. the taste was great, but it needed much longer cooking time.
    Reply
  • j1222lo
    8 NOV, 2010
    How can i save recipes so that in the future i can locate them.
    Reply

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