Love you. Just stumbles across your channel and can't stop watching. We know it's good when you're salivating while your cooking. You're sweet and honest and keep it simple. Keep on doing what you're doing.
I love his personality! I initially found him on RU-vid when I was looking for a great lemon curd recipe and I’ve been making it every spring. I love it because he doesn’t use butter in the lemon curd and I like how that tastes better. Now I’m making his lemon meringue pie recipe for Easter 🐣!
Every time I try one of your recipes, they are both simple and turn out AMAZING! Started watching you with the peanut brittle. I could never make it before watching your video!
My mom used to cook this about twice a month because it is my favourite potatoe dish EVER! Mine is very nice but my mom’s is just OVER THE TOP! Going to try adding the mustard and use part chicken stock instead of half milk half cream… Something my mom does is heating her liquids and she infuses it with thyme, bay and garlic cloves, that also makes the time in the oven go down :)
🐇Hello to you, Kaleb, and wonderful people watching from southeast Michigan. Another fabulous recipe delivered with such joy and smiles, your positivity is infectious. God bless you, your wonderful family, Kip and Joel, and all your fans. Happy Easter to all 👏🏻💐💖🐇
My favorite version is with morbiere cheese, 5 lbs caramelized onions and a sturdy Yukon gold, season Three layers, cook for an hour then dump in a pint of cream and cook for another hour. The potatoes caramelize, the onions almost disappear, the compliments don't end, potatoes hold up. This is a usual Xmas treat from the Savoyard region of France taught to me by a French chef. Add Parmesan optional The two, two and a half hours, late cream into is the trick. 😊😮
Love love love Dijon and I've made a recipe similar to this and put horseradish in it. Talk about AMP up flavor. Cant wait to try your recipe. This will be great with your pork roulade.
I truly enjoy watching your Facebook and RU-vid videos Kaleb! You have a zest for life and a passion for sharing your beautiful life with others. I’m serving your scallop potato recipe to my family and friends this Easter. Thank you for doing what you do!
I used to make a 9x13 pan with layered potatoes and each layer was drizzled with melted butter, sprinkled with flour, salt and pepper. Layer to within 1/2 inch of the top. Cover with milk or 1/2 & 1/2 sprinkled with flour salt and pepper. Bake @ 350° for an hour. These are even better the next day......if there are any left.
I have to make scalloped potatoes from scratch and not a box! Your recipe did not look hard. Thanks so much! Wishing you and your family a blessed Easter
Thank you for the recipe!! I made this tonight and it is sitting on my patio (in Minnesota) waiting for the oven tomorrow! I subbed the cheeses, for what I had - happened to be some "compte" and some smoked gouda, plus I added some goat cheese to the liquid mix. I'm sure that's a lot of changes, but you gave me the confidence to use what I had, and just add flavor. I love your scratch made vibe, from a farmhouse a bit south of mine. Thank you!
I was looking for a different scallop potato recipe (since my family doesn’t like milk in potatoes) but this one is perfect and they never noticed the cream since i didn’t add as much as Wyse did and it was PERFETTO!!! Thank you thank you!! I’m a subscriber now and you are just too cute too 🥰
You are just so fabulous. Every single video you make, whatever the subject, is simply the best! The best thing about you (other than your reams of expertise about so many things) is your incredibly infectious sense of humor. I love the way you laugh pretty much all the time...even while talking about potatoes...and when you lowered your voice to say "funky cheese" I really did LOL. I was waiting for you to look around to make sure nobody was there...like you were going to get in trouble! hahaha. Thanks again, and as always! xoxxo PS: I would LOVE to see a talk show hosted by you and Carson Kressley! Pitch that idea!
Home made scalloped potatoes are the best ever if you can truly make the best but trick daddy got the best recipe for these potatoes and plus trick got the hood recipes you really need go to b and I think you should get some good slee
I hope you misspoke about having potatoes growing up with sweetened condensed milk! That sounds like a sickly sweet atrocity! Maybe you meant just plain condensed milk? I make scalloped potatoes often, and just wing it with onions, garlic, salt, pepper, nutmeg and a bunch of cream. If I have a nice cheese in my fridge, I’ll add a little sprinkle on the top, but they’re very good without cheese too. The hashbrown Midwest dish you mentioned isn’t scalloped potatoes though. It’s DELICIOUS, but it’s an entirely different dish, don’t you think?
