Comments on: Scalloped Potatoes

By: James Glocke

James Glocke — Sun, 03 May 2026 15:23:58 +0000

In the culinary world, this is au gratin, not scalloped. Not trying to be mean about it, but if you’re attempting to educate with a recipe, maybe be accurate?

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 30 Apr 2026 17:47:35 +0000

In reply to Laurie. Hi Laurie, we haven't tested it in a catering pan so I'm not sure. It does stay hot for awhile, so I think it can sit out for a bit. The creamy sauce soaks into the potatoes the longer it sits, but it should still be ok.

By: Laurie

Laurie — Thu, 30 Apr 2026 13:10:29 +0000

This looks perfect! I hope you’ll forgive my pre-cooking questions. I did look through the comments, and still have these to ask: Have you ever tripled this for a crowd? I’m wondering if would cook evenly in a catering pan. If you’ve ever let it sit for awhile at room temperature, I’m also curious how they might hold up at a graduation party for an hour or two. Thanks! I enjoy your site.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 22 Apr 2026 14:07:49 +0000

In reply to Jo. I'm glad it was a hit!

By: Jo

Jo — Tue, 21 Apr 2026 23:16:48 +0000

I loved this recipe. I had several different kinds of grated cheese that I used and this was delicious. Even my husband who really doesn’t care for scalloped potatoes commented how good these were and the best he has ever had. Thank you!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Apr 2026 16:35:47 +0000

In reply to Jody. thank you for the tips!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Apr 2026 16:24:11 +0000

In reply to Jacquelyn Kohl. I'm glad you loved them!

By: Vivian

Vivian — Wed, 15 Apr 2026 00:23:11 +0000

In reply to Becky. I used 2 percent milk instead of whole milk.

By: Jacquelyn Kohl

Jacquelyn Kohl — Mon, 13 Apr 2026 12:57:07 +0000

Oh my god soooo good. I thought they’d feel “heavy” when eating but they don’t! My husband and I loved them, they came out perfect… I also added shredded Gruyere in addition to the cheddar that the recipe called for and it was amazing

By: Jody

Jody — Sun, 12 Apr 2026 14:46:19 +0000

I use this recipe every time, and it’s always great. However I use 1/2 whipping cream and 1/2 2% milk, rather than just milk and I throw my onions in with the butter to soften them up. I find it’s richer and creamer. I also crush the garlic for a more flavourful recipe. I always double the batch as it’s never enough sauce for my liking. Today I did 10lbs made 4 batches of the sauce. But the cook time regardless the amount of potatoes you use is always much longer plan for 2 hr cook time to be safe. They are always piping hot for a long while anyhow 🙂