Comments on: Scalloped Potatoes

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 17:34:46 +0000

In reply to L Crawford. So glad it was a hit!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 17:08:09 +0000

In reply to Ashley. I'm so glad you loved it, Ashley!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 16:54:58 +0000

In reply to Christin. Hi Christin, I think a 1-to-1 gluten-free flour blend would work in place of the all-purpose flour!

By: Christin

Christin — Wed, 14 Oct 2026 15:09:10 +0000

How would you adapt the recipe to be gluten-free?

By: Ashley

Ashley — Tue, 13 Oct 2026 16:12:25 +0000

This was delicious! Everyone raved about this at Thanksgiving:) I used oat milk (the barista kind) instead of whole milk for the bechamel sauce and it was perfect. It was just the right amount of sauce. However if you’re someone who likes a super saucy dish… then just make more sauce!

I used about 8-10 garlic cloves and minced them instead of grating. I will say it is VERY important to make sure the potatoes are sliced thin. I also turned my oven to convection roast after the 30 minutes of Baking to help the potatoes cook evenly (my stove is a bit weird on bake)

By: L Crawford

L Crawford — Mon, 12 Oct 2026 00:53:43 +0000

Talk of the dinner!!!!

By: Ash

Ash — Sun, 11 Oct 2026 22:08:54 +0000

Good recipe but I added the cheddar cheese into the sauce mix and pour over it.

By: Ella

Ella — Sat, 10 Oct 2026 17:52:19 +0000

Firs time making. Dish in the oven. My only concern is the sauce. I’ve followed your recipe but my sauce was kind of watery

By: Angie

Angie — Sat, 10 Oct 2026 17:14:12 +0000

Do you think this could be done successfully in a slow cooker?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 20:30:15 +0000

In reply to Servio. So glad you loved the potatoes!