The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 9, 2009
I've used less butter and a little more butter different times. I had it turn out a little watery both times. It also took a little long the first couple times I made it. However, I used the parboiling idea and it worked like a charm. Definitely recommend that.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 7, 2009
I used less or no butter and they were a little watery but still very tasty. My family loved it.
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Cooking Level: Beginning

Living In: Pacoima, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 8, 2009
I had high hopes with the recipe. I did make a few substitutions based on reviews (no cream- skim milk/sour cream combo instead) and I also used a garlic press for the garlic vs. slicing it. It smelled great and the flavors were nice but my big issue was how long it took to cook- over 90 minutes (and we had sliced the potatoes really thin) with some crunchiness still. If I had had to bring this to a party, or had used it as part of a holiday meal, for example, I would have been in huge trouble. So while I thought it was fairly good, there's room for improvement.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 20, 2009
I'm on the fence about this recipe. It was pretty tasty but it took much longer than stated to cook (2 hours) and the cream and cheese were very separated. I'd get a bite of creamy potato, then a bite of cheesy potato. Not bad, just not what I wanted. Next time I make this I will try to make a sauce with the cream and cheese to evenly cover all the potatoes. Over all flavor was great so I'm giving it a four because my problems are fixable with some trial and error, and are not necessarily issues with the recipe itself.
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Cooking Level: Expert

Home Town: Roseville, Minnesota, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 8, 2009
JUST PERFECT! THANKS> Everyone loved them. I added a few different cheeses but it would have been great either way.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 27, 2009
Great recipe. Followed some other suggestions. Great flavor, but I would definitely precook the potatoes for a little bit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 27, 2009
I cannot give this a better rating, due to the fact that the calories & fat content are ridiculously high.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 22, 2009
A-MA-ZING! I made this recipe without any changes for Easter dinner and all of my guests said these were the best scalloped potatoes they have ever eaten- hands down! Very cheesy and filling. Extremely fatty and a little pricey...but PERFECT for a holiday/special occasion.
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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Reviewed: Apr. 21, 2009
Cheese and potatoes - how can one go wrong? Made this recipe exactly as written and turned out fantastic. Less liquid than regular scalloped potatoes, but delicious nonetheless.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 21, 2009
I loved the recipe and my family thought it was great. My only change would be to decrease the cheese a bit or the butter. It ended up being very greasy from all the melted cheese. Tasted great, but not very good for the waist line! All in all excellent recipe. thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 17, 2009
Very good! I also substituted f/f sour cream mixed with skim milk for the heavy cream to cut fat/calories. I mixed it until it was the right consistency, about 3/4 cup sour cream to 1/4 cup skim. It came out a wee bit too runny, but scalloped potatoes usually are more thickened the next day anyway. They were delicious! I will definitely make it again....the same way, the runny-ness didnt bother us because the flavour was so good!
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 17, 2009
These were the worse potatoes i have ever made. It took at least 2 hours for the potatoes to cook, and the flavors were very bland. Did not help my Easter dinner!!
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Cooking Level: Expert

Living In: Houston, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 15, 2009
Great recipe! I sliced the potatoes and boiled them in water, garlic clove, and a cup of heavy milk for about 7 minutes to start the cooking process. It cooked very well. Next time, I'll use white cheddar for a better look and experiment with different toppings. Thanks!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 15, 2009
This dish received rave reviews at our Easter dinner. I doubled the recipe and baked it in a 14 x 10 roaster pan. My only changes were to use half and half instead of heavy cream and melting the butter because I was using frozen garlic. It was really delicious. I used a mandolin to cut the potatoes uniformly to about an eighth of an inch, so I had no problem with the dish cooking properly.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
This was excellent!!! Did not change a thing!!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
Fabulous recipe! My girls loved them. I did layer with chopped onion as well and added more cheese than the recipe called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
The best scalloped potatoes I've ever had. I minced the garlic as I wasn't sure about getting a whole garlic slice in a bite! And I used some muenster cheese in place of the provolone because it's what I had on hand.
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
excellent!! I made this, instead of mashed potatoes, for our easter dinner and everyone thought it was a great addition to the dinner table. I didn't have provolone cheese, so i just left it out and also did not have enought heavy cream and used milk, but it still turned out wonderful.
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Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA
Living In: Riverdale, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
Great, easy recipe! I did make some adjustments and tweaked it to add my own personal touches. I used the 1 c sour cream and 1 c nonfat milk in place of cream. I also found that parboiling the potatoes whole for 5-7 minutes (depending on their size) really helped in slicing them. I used cheddar, muenster, and grated romano cheeses, and since cheddar and muenster are usually pretty greasy, I opted to not use the butter. I mixed in some chives with the sliced garlic and topped the casserole with paprika. I also covered the dish with foil for the first half hour only, which helps seal in moisture and juices and keeps it from getting too crispy. Wonderful, easy, and easy to tweak! Using it for an Easter Feaster today :) As for not using a recipe "AS IS:" being that there are billions of taste buds on every individual's tongue, everyone's tastes and preferences are different. I say tweak away! Have fun with it. That's what cooking's about!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
Made these for Easter dinner and they are delicious! The parmesan layer on top gets crusty and was the best part. I might turn on the broiler for just a few minutes to brown it up even more next time. There's way too much butter...will use much less next time. At the half way mark of cooking, I drained some butter with a spoon. Did make a small change: I used a mixture of heavy cream, sour cream and 2% milk.
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