Reviewed: Oct. 21, 2009

I made the mistake of not reading other reviews before making this dish. After an hour of baking, the potatoes were still quite firm. It was also very runny. I tranferred the 9 x 13 glass baking dish into the microwave to finish cooking. This helped speed up the process since the other items of our meal were planned for the 1 hour time frame this recipe states. Overall, this recipe is not worth the time and effort. Needs less liquid & more baking time.

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TERI LEMON

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Reviewed: Aug. 3, 2009

Followed directions exactly and although very tasty, this recipe was too watery to have a pleasing look and when reheated, resembled curdled cream, really too disgusting-looking to serve as a leftover..

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suezzy

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Reviewed: Jul. 16, 2009

this was so easy, no layering of ingredients. mix together and bake and it is wonderful (the cream is the secret). i have made & layered scalloped potatoes for many years - this is now the recipe we use.// just made a roaster full for a large family gathering -wonderful raves

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sandra

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Reviewed: Jun. 2, 2009

My family loved this recipe, this the best I have done.

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momslove

Cooking Level: Expert

Living In: Orem, Utah, USA

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Reviewed: Apr. 17, 2009

Taking other reviews in mind, I made these changes: 8 potatoes, ½ a large/xl (1c diced) onion, 1t minced garlic, 2c heavy whipping cream and 1 can (12oz) evap milk. i layered everything into two layers starting with potatoes. Baked covered at 375 for 1hr, removing foil last 15 minutes. It came out just right-not runny. Might add an herb or change cheese to kick it up, but otherwise pretty good.

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AckCook

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Reviewed: Apr. 14, 2009

They were good but it took a long time to cook..

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missy

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Reviewed: Apr. 13, 2009

I thought a quart of cream a bit rich so used half and half instead. That was a mistake. Although the flavor was very good, the end result was that it was much too runny and needed thickening. Next time I'll go back to my old recipe which is "no recipe".

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GinnyA

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Reviewed: Apr. 4, 2009

We enjoyed this recipe with some adjustments. To reduce fat, I used reduced fat cheese. I sauteed the onions, garlic and ham to release the liquids. Used a pint of half and half. Put everything in a mixing bowl, incorporated, and mixed in half/half; poured into prepared baking dish. Baked at 375, covered for 45 minutes, uncovered for 15.

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Miss M

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Reviewed: Mar. 30, 2009

i probably would not make this again it was to runny and i had to cook it for way to long. The taste was not to bad

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tasha

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Reviewed: Jan. 5, 2009

This is not a recipe I will use again. I only had 16oz of heavy cream on hand and, after reading the reviews, decided to add 1/2 & 1/2, but only 6 oz. I put in 1/2 c extra cheese and baked it 30 minutes longer than required in the recipe. It was very watery and left the kitchen smelling "weird" according to my guests. It really wasn't very tasty, and surely wasn't worth the high amount of fat and calories.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 22, 2008

I am not a big fan of cheddar chees too greasy. I used 1/2 colby, 1/2 swiss had a great taste, with a little tang to it. Derfinitely cover for frist half hour or takes too laong to cook. Use a shallow pan and add cheese on top at the end for a crisp crust. I gave three stars since the fisrt time I made it, the potatoes were very greasy.

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jlc10719

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Reviewed: Dec. 5, 2008

This was the best I've ever had! Of course, I doubled the recipe since I have a large family. I used 5 lbs. Yukon Gold potatoes, 2 cups sharp cheddar, 2 cups mild cheddar, approx. 1 1/2 lbs. leftover ham, I only had 1 clove of garlic (I used garlic powder also), a medium onion (diced pretty fine), salt and pepper liberally to taste, extra garlic powder (that's how we like it-full of flavor!). Mixed all of it in a big bowl and put in one 9x13 pan and one 5x7 dish. In the larger dish, I put 1 1/4 quarts of heavy whipping cream and 3/4 quart of heavy whipping cream in the smaller dish. I did bake at 350 degrees, but I ended up baking this for an hour and a half (10 minutes longer for the larger dish). I know this review is long, this could really help the cook with 7 or more people to feed! This was not too cheesy, even with all the cheese I used. It was very rich, but so very good!!

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Jenny E.

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Very good but instead of cream i used buttermilk. Turned out runny but a little cornstarch cured that problem.

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Chef Beaker

Cooking Level: Professional

Home Town: Amarillo, Texas, USA

Living In: Odessa, Texas, USA

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Reviewed: Nov. 12, 2008

Very good recipe! Made it for my hubby and he loved it. I added garlic salt to each layer and it turned out great.

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mandamay

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Reviewed: Nov. 12, 2008

Excellent! Best Scalloped Potatoes we've ever made. I only give it four stars because it is rather rich & I made a few variations. I think the flavor in this dish is wonderful. There's just enough garlic & onion. I used about 7-8 potatoes & at least a pound of ham, 1 whole onion, 1 1/2 c med. cheddar cheese, 1 qt heavy cream & 1/8 tsp minced garlic. Cooked uncovered for 20 min more than recommended. Perfect!

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erethfamily

Cooking Level: Beginning

Living In: Mandan, North Dakota, USA

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Reviewed: Oct. 31, 2008

Very easy and very good, made the recipe exactly as written and all my family loved it.

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Jess

Cooking Level: Expert

Home Town: Willmar, Minnesota, USA

Living In: Raymond, Minnesota, USA

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Reviewed: Oct. 18, 2008

This is one rich dish. I've made this exactly as the recipe instructs with "good" results, but the general consensus is "too rich." I modified the recipe by doing half heavy cream, and half/half. I used ham steaks, but cook the water out of the cubed ham first, drain. Then layer the potatoes, ham and cheese. Double the cheese. Cook a little longer to ensure the dish isn't runny (almost half hour longer). The yukon gold potatoes really do work the best. Enjoy!

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I Can Eat It

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Oct. 5, 2008

These were good. My hubby didn't say they were as good as my Grams so that is the only reason for a 4 instead of a 5. Wish they had a 4.5. I will keep making them and try different things until I get it right I guess.

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Kelly

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 23, 2008

This is a big hit with my kids. I think a smidge less cream and a touch more cheese makes it more "solid" but either way it is delicious.

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TANNEHILLS

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Reviewed: May 8, 2008

Great recipe! I made it a little differently - used a can of condensed cream of mushroom soup mixed with a can of evaporated milk to sub for the cream. Made this in the slow cooker - layered ingredients, poured my mushroom soup mix over top and cooked on high for 3 1/2 hours - turned out great! Thanks for a super recipe!

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