Reviewed: Oct. 9, 2009

Ahhhh SUPERB! I didn't bother peeling the potatoes, just sliced them with my mandolin. I also couldn't find the 19 oz roasted garlic potatoe soup so I went with a homemade cream of potatoe (can't use cow's milk) that I added some garlic to. The cream I replaced with soy milk, and the cheddar with cashew "cheese" (vegan), and had NO regrets! My fussy youngest even said "HEY! This IS good!"

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JustDMarine

Cooking Level: Expert

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Reviewed: Oct. 5, 2009

The faimily and I liked this, however, I couldn't find the garlic potato soup called for in the recipe, so I used cream of mushroom with roasted garlic instead. Overall, it was ok, not sure if I'd make it again.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Sep. 14, 2009

Couldn't find the soup, but added my own chopped garlic. It turned out great. Will make again.

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Dale

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Reviewed: May 12, 2009

A really good, simple recipe and a nice departure from the same "cheesey potatoes" recipe my family makes holiday after holiday.

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StephG

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

oh i really liked these...tasty and easy and like a few other viewers i didn't have the soup that was called for so used cream of mushroom and added garlic to our taste...i will for sure make these again...went well with our pork chop supper...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jan. 14, 2009

So easy and so good. I agree it needs way more time in the oven but the flavor is awesome!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jun. 25, 2008

Everyone loves this! Make it often and have experimented a bit. When I'm short on time, par-boil the potatoes for 8 minutes, drain, then follow the recipe. The baking time is cut to 30 minutes. Also have substituted sour cream for the heavy cream. It also travels well to pot-lucks with just a quick "nuke" before serving.

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cookin' 2nite

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Mar. 30, 2008

I could not find Roasted Garlic Potato soup in any of our local grocery stores, so I had to improvise by adding some minced roasted garlic to a can of potato soup. This recipe was very good though, quite a crowd pleaser.

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myebinger7677

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Reviewed: Dec. 23, 2007

The recipe calls for creamy potato soup -- NOT cream of potato. The soup is Campbell's select, and blends quite nicely in the blender. I added additional roasted garlic and cream -- delicious!!

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Tammy

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 20, 2007

I love these potatoes!!! They smell delish while baking, and taste wonderful when they are done. My husband always comments on how yummy dinner smells when I am baking this dish. Thanks for the recipe!

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MISSBRANDI

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: El Paso, Texas, USA

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Reviewed: May 5, 2007

FANTASTIC recipe! I didn't care for scalloped potatoes before making this recipe, and now this is one of my favorite side dishes!

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Shirelle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 12, 2007

loved it, couldn't find the roasted garlic potato soup that recipe called for, so I just used cream of potato soup and added garlic powder, turned out very well!

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PBAILEN

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Reviewed: Apr. 9, 2007

These were really good. Usually my scalloped potatoes are somewhat bland (or so my husband told me after I made these!!!) Made with ham for Easter. To cook at the same time as the ham, I cooked at 325 for 90 mins. I covered them for the first hour with foil. Also, I sliced the potatoes thin.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 4, 2007

Very tasty. I ended up using more cheese. I also covered the dish with foil to keep the moisture in and then cooked it for the last ten minutes without the foil.

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Lauren Fewx

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Oregon, USA

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Reviewed: Apr. 10, 2006

I made this for a pot luck at work the next day. I tasted it right out of the oven and it was fantastic! Unfortunatly, it didn't warm up well the next day, and I was embarrassed at how it looked. My fault... I should have known better. If you love garlic, you have to try this, but it is NOT a make-ahead recipe.

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MOONTOAST

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Reviewed: Dec. 10, 2005

Yum! BUT only with some help! Instead of the thyme I used a few shakes on McCormick's MEXICAN SEASONING. I also used 2 cloves of garlic. Half cheddar and half pepperjack cheese. I probably used 4 cups total. Just eyeballed the cream. Oh! I also threw in a sprinkle of pepper flakes. Had a delicious kick and better color than the original recipe. Try it kicked up!

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ROCKINSHERI

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Reviewed: Apr. 19, 2005

Very Good flavor. Nice and cheesy, the only thing I would change is the cook time. The potatoes were not quite done. I will probably cook them in the microwave for a few minutes prior to making the dish. I also covered the potatoes for about 30 minutes and then cooked the rest of the way uncovered

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CAJUNPCS

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Reviewed: Feb. 22, 2005

These were very good. I think next time I will probably cook a little longer at lower heat. Although the cheese on top came out nicely browned, the potatoes were not quite done. Otherwise very good flavor. Thanks!

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MOMDABOMB

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Reviewed: Jan. 20, 2005

This was a very quick recipe to make. It was a hit with my family. The heavy cream and cheese add a nice flavor to these potatoes. I may add more cheese the next time I make it.

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GEMINI24

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Reviewed: Dec. 26, 2004

Great recipe, only thing I did different was cover the dish for the first 40 mins and then uncovered for the rest, potatoes came out tender and delicious. Very easy to make to!

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RONS1961

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Roasted Garlic Scalloped Potatoes

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