Scalloped potatoes from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 173) by Joanna Gaines and Marah Stets

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Notes about this recipe

  • jkhest on April 07, 2026

    Very tasty

  • jay.moe on February 18, 2022

    Boiling the potatoes 8 minutes per recipe instructions was too long. After baking in the oven for an additional 25 to 30 minutes, many of the potatoes disintegrated into the sauce. It turned out like lumpy, soupy mashed potatoes. Next time I will skip precooking the potatoes. That said, my potato soup did have a nice flavor!

  • averythingcooks on February 03, 2019

    I made these as directed with the Gruyere etc BUT I did add some grated Parmesan and a bit of cheddar ( cheese drawer clean out ) AND a huge handful of chopped ham. We like this style of potato dish in a bowl as our main (i.e. only) course on cold weekend nights and this was a delicious creamy bowl of potatoes and ham. A definite repeat.

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