Reviewed: Nov. 25, 2008

I've made this recipe 8 times now including every Thanksgiving for the past 4 years. It is extremely simple and always a hit with several people asking for the recipe after eating it!

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Reviewer:

DYFINE

Reviewed: Jan. 23, 2007

Love this recipe. Have made it several times, but I actually use a different cheese everytime. I used a chipotle white vermont cheddar which gave it a nice southwestern flavor.

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Reviewer:

JulyBaby79

Reviewed: Jan. 22, 2006

Loved this recipe. Much better than I expected. I did use more potatoes than it called for so I didn't experience the "oilyness" that some mentioned. I will be making this recipe again tonight, but I don't have enough heavy cream so I am trying 1 cup condensed milk instead.

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Reviewer:

KHONEY1

Cooking Level: Intermediate

Reviewed: Jan. 19, 2006

I'm not sure what I was expecting.. but this wasn't it... but my guests said it was good, so either my taste buds were off or they were just being polite!

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Reviewer:

PAYE1

Cooking Level: Intermediate

Living In: North Bay, Ontario, Canada

Reviewed: Dec. 27, 2005

This was the BEST!!! I followed the recipe with the exception of using the chicken bullion. I would not omit that next time (I just didn't have it on hand), as it needed the salt. But this will become a holiday staple.

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Reviewer:

Lori

Cooking Level: Expert

Reviewed: Oct. 28, 2005

Great recipe. Everyone loves it. Terrific for the holidays

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TAMARA1295

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Reviewed: Jun. 30, 2005

I agree with the others that this is oily, very oily. I even added a little more potatoes. It's very "heavy" on the stomach. Good taste, but we felt like we gained five pounds! Won't make again.

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JENWOP7573

Reviewed: Jun. 6, 2005

I have made this recipe so many times now that I don't have to refer to the recipe anymore! I feed a family of 6, including 4 teenagers, and I always use a 5-lb bag of yukon gold potatoes, 16 oz of havarti and keep the cream at 3 cups. This is now our traditional Christmas dinner potato dish. I have also made this with havarti w/ dill to serve with the broiled talapia parmasean (this site) and it goes wonderful with the fish. I've also made it with an addition of garlic and rosemary to serve with lamb - fabulous! I've made this with various combinations of cream, half & half, milk, etc. and it always comes out really well, but the cream is the BEST. The havarti is expensive so we only have it on special occasions, and leftovers (if there are any!) never last long. Everyone I've served this to has absolutely LOVED it. Don't serve it to guests unless you plan to have the recipe printed out and ready to give away!

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Reviewer:

RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

Reviewed: May 30, 2005

Great recipe. Havarti cheese gives it a totally new taste from the usual scalloped potatoes. My husband loved it! This recipe is definately a keeper.

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Reviewer:

StillTheSame

Reviewed: Jan. 20, 2005

I think I'd try some of the suggestions here...more potatoes, less (or lower fat!) cream...I love cheese and potatoes, but agree, this was a little oily. I'd make it again with modifications.

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