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: Sep. 8, 2005

I used regular potato soup and added fresh garlic. I also used the food processor slicer to make equally thin slices of potatoes. The thicker the slices the longer it takes to bake. The thicker slices of potato may not cook long enough so try to make them the same thickness. The thinly sliced potatoes baked perfectly in the seventy minutes the recipe called for. One other BIG tip is to lightly grease the baking dish for easy clean up! This is a quick, easy and TASTY recipe that even a rookie like myself can make!

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ROOKIE COOKIE

	Cooking Level: Intermediate Home Town: Big Stone Gap, Virginia, USA Living In: Seattle, Washington, USA
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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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Reviewed: Jan. 24, 2004

Very good and easy.

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Kristen

	Cooking Level: Intermediate
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Reviewed: Jan. 8, 2004

Very easy, yet tasty and a nice presentation for the table. I have also used a varity of mixed cheeses. Because it is so easy, a great recipe for teens helping with the cooking and new brides!

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box7cubs


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Reviewed: Jul. 24, 2003

Great recipe! It was a snap to make and was delicious with a stuffed pork loin.

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KIMMYPICKLES


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Reviewed: Jul. 24, 2003

I was not pleased at all with these potatoes. I made them for Christmas dinner, my family enjoyed them, but I did not think they had much taste or that they were cheesy at all, I even added more cheese than the recipe called for.

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ASHLEYJJONES


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Reviewed: Jul. 24, 2003

This was a nice dish. I will make it again.

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T9CHEBIT


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