This was AWESOME!!!! I cooked it an hour under foil and then another 1/2 hour with out foil. I used sharp cheddar cheese and everyone loved it. I doubled the recipe and sliced potatoes until my 9x12 pan was full. I did measure the sauce ingredients though. It came out beautiful. Will be making this again real soon....and often.

This was great but I substituted the cheese with a italian five cheese mix that I used in the sauce and Colby and Monterey mix on top because thats all I had. Next time I make this "MAYBE" I'll use cheddar to see if I like it better. Thanks

I didn't think it was too thick at all, but as the directions say, "Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly", I let it only thicken slightly. It was very juicy.

I agree with using sharp cheddar cheese. I used colby jack because it's what I had. I think it would have been yummier with cheddar.

I just thought about making scalloped potatoes one night for dinner and when I fixed it everyone loved it. I didn't use the sharp chedder cheese though, I just used regular shredded pizza cheese just because that is what I use all the time. It did come out kind of stiff whe it came out of the oven but I though maybe it was just because I had used more potatoes than what it called for. I also put 2 cups of milk instread of a half. It still turned out good even though it was a little stiff but not dry. I liked it and am certainly going to use it again, maybe next time with bacon. Thanks :)

Jessica, I'm planning to make this with ham. I have you tried it with meat yet???

Made it for my brothers. They loved it! I did put 2 cups of milk instead of the 1 1/2 though.

I served this at a dinner party and everyone wanted the recipe!! Just remember it has to be a very strong or sharp cheese. My daughter made it with a mild cheese and it wasn't as good.

This recipe tasted warm and comforting in the end. But I had to add another cup of milk as the sauce became too thick for the potatoes to cook properly. Next time I would cut the flour and butter in half, add 2 cups of milk, and keep the original cooking time.