My brother and sister-in-law where here from High River. I made ham and scallop potatoes. Thought I had made enough scallop potatoes for leftovers, but I was totally wrong. What should of been enough for 6 or 7 people to have very large portions was just enough for the 4 of us. My brother keep going back for more and more. I know my scallop potatoes are good but didn’t realize just how good. I said you must be really hungry, his answer was “these are really good scallop potatoes “. Took me a couple of days to realize what I do differently from all the recipes in cook books.
The trick to really good scallop potatoes is the amount of seasoning in the sauce. For the quality I made a recipe book would have 1 teaspoon salt and 1/2 teaspoon pepper. That is way to little, you end up with a very under seasoned product. I used 2 heaping teaspoons salt, 1 and 1/2 teaspoons pepper, and 1 teaspoon garlic powder. This seems like a lot, but you need that much to properly season the amount of potatoes and onions. This takes scallop potatoes from ok to really, really good.
How I Cook — by Graham Stewart 
A Family Favorite at our house as well and my son is like Uncle D who will keep going back for more. I have never used garlic and will give it a try for my next round.
Don’t wimp out on the cheese, the older the better. I have made it just for myself and used old cheddar, blue cheese, and goat cheese mixed together. I used garlic in all my sauces, from a little bit to a lot
Agree on all but draw the line on goat cheese. Have tried every form and flavour and it does not align to my taste. Thanks for your tips.
I totally agree. I sometimes add some Cavender’s Greek seasoning to scalloped potatoes.