Reviewed: May 16, 2012

This was okay made as is but it is bland. My kids liked it, but my husband didn't.

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Reviewed: Mar. 25, 2012

not sure if I should review since I didn't follow "exactly" I read all the reviews and did as some others suggested with the pats of butter and layering. I do have to say the flavors were great and I will make again b/c of the flavors. I didn't think it was as rich as others were saying. I didn't use the whole quart of heavy cream b/c my 3 qt dish would have overflown while baking. I think next time I will try to mix the cream and cheeses to make more of a sauce to use so the potatoes don't break apart after cooking and then stirring. I also added onion powder and garlic powder prior to cooking. Maybe I should have just followed the recipe as is and it would have turned out better? thanks for sharing though. always love trying new recipes

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levans1125

Reviewed: Feb. 17, 2012

excellent, but rich

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Deb

Reviewed: Nov. 27, 2011

These need help! I foresaw them not having a super-powerful punch of flavor, so I minced garlic and onion and sprinkled it between potato layers. I also added Parmesan and cheddar and S&P between the layers as well. When I pulled the potatoes from the oven, the heavy cream looked a little curdled. Even with adjustments, I wasn't impressed. These were definitely rich, but flavor was lacking. Sorry, I wanted to love them but didn't.

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*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Nov. 23, 2011

These were a disaster for me. I used a 3 qt dish & it was full. After 3 hrs & 10 min the potatoes were still on the crunchy side. I then microwaved them for 15 min(& they boiled all over the microwave) & they were still not completly done. They ended up being a giant curdly uncooked mess. If you could get past the cottage cheese texture, the flavor wasn't bad, however.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Nov. 8, 2011

I scaled this back to suit two people tonight using russet potatoes. I also used half-n- half milk with a pad of butter. Preparing this was easy as was baking it in the oven. I seasoned the potatoes with black pepper and Hawaiian sea salt; layered the potatoes with more fresh shredded parmesan and less sharp cheddar cheese in the gratin dish and then poured the cream over the top. I placed the butter on top and baked as recipe instructed for one hour. This turned out to be a nice rich sauce with cheesy potatoes! This is definitely not “diet” food but a great side dish for our ham tonight. I served this with, “Creamy Sweet Corn,” and “Glazed Ham,” also from this website. Very tasty.

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 6, 2011

I halved the recipe for 2. Added chopped white and green onion I had left from another dish as well as minced garlic salt and pepper on each layer of potatoes. Added a thin layer of shredded cheese in layers of potatoes. Mixed parmesan cheese and bread crumbs for topping. After an hour some of the potatoes were a little under done, but I hand sliced and I'm sure was not consistant on thickness of potatoes. Next time I'd add a little more cheddar cheese and pepper in layers of potatoes instead of on top. Enjoyed.

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Mandi

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Freeport, Illinois, USA

Reviewed: Aug. 15, 2011

Delicious with some modifications. I was concerned with the enormous fat/calorie content, so opted to use fat free half and half and cut down the quantity considerably (about 2 cups) Instead, I heated the half and half with a little butter and then added the cheddar cheese to make a sauce. Slowly cooked until thick. I made layers (potatoes, parm, repeat) and then poured the thickened sauce over. Topped with bread crumbs. Cooked at 375 for about an hour - topped with tinfoil for the first 40 min and removed for the remaining time to get the top layer a little more crunchy. Turned out pretty well!

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Bilita

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 18, 2011

This dish is absolutely amazing! It's quick and easy and great for family gatherings or just feeding a hungry bunch. The best thing is that you don't have to measure anything and you can use whatever cheeses you've got on hand. Just layer it up, bake, and serve. I've doubled the potatoes and cheese and cut the cream in half before and it still works! Thanks so much.

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mrs.jjb

Reviewed: Apr. 24, 2011

I don't think you can go wrong with these ingredients. But I am sorry I had to scale it back. First off I did not need a full quart of cream, used under just 2 cups and about 1/2 cup chicken broth. Second, all I needed to do is layer this, add potatoes sprinkle with parm and butter, some cream and broth and dot with butter, sprinkle with cheddar and repeat layers, I had 3 layers. This is so good I used a mandolin to get potatoes really thin. I will be making this again and again, thanks.

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