Stove-Top Scalloped Potatoes

From: truckerboo

On Nov 11, 2009

Derf, I found you looking for a meat loaf recipe. I was looking at your Ranch House Meatloaf recipe and based on all the comments about Derf's recipes I started browsing them. Tonight is a Derf night. The meatloaf is still in the oven and I just added the cheese and bread crumbs to the potatoes. They aren't even done and I can't stop eating them. Made as directed. I was unsure if the potatoes would cook in just 1.5 cups of milk in half an hour on simmer. I shouldn't have doubted you. It was only after I turned up the heat that the milk boiled over. The potatoes were tender at 30 minutes. This is such an easy way to make scalloped potatoes I don't think I will ever make them in the oven again. I'll rate your meatloaf later this evening. Thanks for sharing.

From: Hobbyzu

On Jul 26, 2009

This was great! I didn't follow the amounts called for and just did my own thing like adding garlic granules, pepper and a little onion powder. I may have used too much milk, but fixed that by using cornstarch as thickener. I didn't have any breadcrumbs, but it was delicous regardless. I also added a lot more cheese because we love our cheesy potatoes! I love being able to make scalloped potatoes without having to slice them. Thanks for a great recipe!

From: cherir

On Feb 25, 2002

These were excellent! A little salty, though, so I will decrease the salt by half next time. I didn't have shredded cheese thawed, so I put some American cheese slices on it, and it was a hit with my guys! This recipe fed my 4 family members (2 adults and 9 and 13 yr old boys), with no leftovers. If I fix it for company, I will double the recipe.

From: DonnaMarie

On Mar 29, 2002

The first time I made this recipe, it boiled over, so the second time I used a larger pot and it was perfect. I added some carrot slices because I like the look. Wonderful recipe. Much easier than the oven baked.