What size casserole dish do we use for the Best Ever Scalloped Potatoes?

The cheese and milk were fresh, but when the dish was cooked, the potatoes were sitting in all that milk. It needs something to thicken the sauce. The potatoes did have a good taste although I think I used too much oregano.

I am sorry but I had the same results as Dawn from Alaska. All my ingredients were fresh. I did not like the Oregano flavor. Next time I will make a white sauce for the potatoes.

Awesome, that's all I can say, everyone in my family enjoyed these potatoes, I'll always have it in my head forever.

This recipe is great, however I add "Classico" creamy alfredo sauce during the last few minutes. Simply pour over the top and, voila! Try it!

The title Best-Ever Scalloped Potatoes doesn't even start to do this recipe justice. I'm far from being good in the kitchen but this recipe gave me "chef status" with my family. We love it..!! Thank you, thank you also Cooks.com.

When I made this recipe, the milk I added just curdeled, leaving behind all the water in the pan. Not very good. Once I drained it, the potatoes still had a good tase - I recommend using a cheese sauce instead of just milk.

Hi Dawn,

If you're having trouble with the cheese that you're using, try switching to a different brand with a shorter list of ingredients (make sure that the cheese doesn't contain any acidic components). Be sure that the milk you use is fresh; it may be that the milk was higher in acidity because it was on the verge of souring. Try using evaporated (not condensed) milk because it's less likely to curdle during long cooking times. Be sure, also, to keep the heat down and don't allow the mixture to boil. You can also thicken the milk with a tablespoon of flour or half as much cornstarch (to make a white sauce) before adding.

-- CM

This is a simple recipe, and so yummy. It's my families new favorite potato dish.

Extremely good.

thanks it' simple and sounds delicious