LIFE-CHANGING SCALLOPED POTATOES – AKA THE BEST POTATOES I'VE EVER MADE | SAM THE COOKING GUY 4K


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These beautifully impressive and cheesy Scalloped Potatoes must be the best that I’ve EVER made! SHOP: ⭕️ STCG KNIVES ➔ http://shopstcg.com

30 replies
  1. joey stephenson
    joey stephenson says:

    I try and try to watch your videos. But dude, I cannot get past you continuous bloviating! I think I have made it 2 minutes before quitting about 20 times and through the whole video, with the aid of the FF button, maybe 3 times. Just show the cooking, recipe and such.

    Reply
  2. Denise Stone
    Denise Stone says:

    These look so amazing! My husband lives watching your videos. He’s inspired & wants to cook. He’s getting a flatiron griddle for Christmas. He turns 70 today! So I’m making this for his birthday supper tonight along with hamburger steak with mushroom & onion gravy. Thanks for the inspiration.

    Reply
  3. Evan Davies
    Evan Davies says:

    Sam. You are THE BEST. Except for one thing…………..please, please, please, please STOP USING YOUR MANDOLIN WITH YOUR BARE FINGERS!!!!! EVERY TIME I SEE IT I WANT TO CRY!!!!! You are teaching a very very dangerous habit, and I insist….INSIST that you stop doing it…..please.

    Reply
  4. Paco Ramos
    Paco Ramos says:

    Quick question for anyone who has made this ☝️ . This looks great for me, but my girlfriend isn’t a huge fan of goat cheese. She likes it, but not when it’s in your face. Does the final product have a strong goat cheese flavor?

    Reply
  5. Danny Zuko
    Danny Zuko says:

    What you've made is Dauphinoise potatoes so basically taken a French classic dish and renamed it scalloped potatoes… God I love Americans!!! At least give a nod to the european chefs who invented it

    Reply
  6. keith mcdaniels
    keith mcdaniels says:

    I tried that brand of goat cheese in the orange blossom honey flavor. It was awesome and I never really stray to far from cheddar. So if you think that goat cheese is bad…. You didn’t do it right. Looking forward to trying this recipe.

    Reply

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