Reviewed: May 11, 2013

I didn't have cream so I used sour cream plus I added an extra T of butter, 1/2 t seasoned salt, 1/2 t salt, 1/2 t coarse black pepper and 1 T chives. I also added an additional 1/2 cup of cheese before I added the sauce. It was delicious!!!

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Vassar Inn

Reviewed: Apr. 1, 2013

I thought these lacked a little bit in flavor. Maybe some herbs or something else? Great texture and creaminess.

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 31, 2013

Made this for Easter lunch, and followed the directions exactly except for the cheese...I used a mix of extra sharp cheddar and colby jack. It was a huge hit, even with my 93 year old great grandma!

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cardslingasbaby

Home Town: Tulsa, Oklahoma, USA

Reviewed: Mar. 31, 2013

Delicious! Made these potatoes for Easter with Easter Ham from this site. Wonderful accompaniment. Everyone loved them. made no changes to this recipe.

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gummy2008

Cooking Level: Intermediate

Home Town: Porter, Indiana, USA

Reviewed: Feb. 19, 2013

delicious and easy, loved the garlic !

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vanecoco

Reviewed: Jan. 30, 2013

Very good! Perfect alongside ham. I followed this exactly, except I used 5 potatoes, and I sliced them thin rather than in cubes. I also added kosher salt and pepper directly to the potatoes after layering them in the dish- I found it easier to determine the desired amount that way. Also, I used some sharp cheddar cheese and also some Vermont white cheddar, as that is what I had on hand. I am amazed at how great these were without having to cook a white sauce! Very easy, and very yummy! Thanks :)

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Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 30, 2013

These were great! Now I had to make changes, out of necessity, not improvement. I did not have the garlic avaiable so I substituted 1/2 of a teaspoon of garlic powder for the minced garlic. I also sliced instead of cubed but I think that is everyone's own preference. My family loved it. Thanks for the recipe.

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BiggGrizz

Cooking Level: Expert

Living In: Martinsburg, West Virginia, USA

Reviewed: Dec. 29, 2012

Omg! This dish was delicious! I've made au gratin potato recipes before and I have always felt they came out just a little too cheesy and overpowered the main dish. This was absolutely perfect. I did not have heavy cream, so I used someone's tip of using milk and adding melted butter to it. I also added just about a half cup of freshly shaved Parmesan cheese to the potato mixture and baked for about 45 minutes before adding the cheddar to the top. Another 20 minutes and it was just perfect. Thanks for the recipe. Will definitely make again.

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Patrice

Cooking Level: Intermediate

Reviewed: Dec. 28, 2012

The only change I meant to make was not peeling the potatoes and adding some mustard powder (ended up not being able to taste it) but I somehow left out the garlic. It was a little lacking in flavor but I can't say that's not due to that error with the garlic. They were nice and creamy though and my cheese melted through without returning to the oven. I wold probably try mixing the cheese into the sauce next time just because I think we would prefer it that way. The baking time may be a little long though because I barely fit it all into a 9x9 rather than a 9x13(don't have one) and it was still perfectly done in the 60 min specified.

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linda2d

Cooking Level: Intermediate

Reviewed: Dec. 2, 2012

I needed this recipe to use as a starting point. I wanted to fill my large slow cooker so, I sliced thin 10 potatoes, 1 stick of butter, 1 pint of heavy cream, 1/2 cup of milk, 1 cup cheddar cheese, 1/2 cup of parmasan cheese, a pinch of nutmeg, 1 tsp thyme, and a few heavy shakes of garlic powder. I didn't have flour so, I sprinkled the potatoes with 3 tsp of Bisquick then heated the cream, butter, milk, cheeses and pour it over the potatoes. Set the slow cooker to HIgh for 4.5 hours. Crazy Yummy!!!

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