Reviewed: Nov. 9, 2009

Not for the squeemish. These were extremely greasy, potatoes severely undercooked, and I followed the recipe to the letter. It was also VERY expensive to make and a waste of money. Sorry!

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Lavelle Dorriety

Cooking Level: Expert

Home Town: Geneva, Alabama, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 9, 2009

A definite crowd pleaser. Made as written, but added very finely diced onion between the layers. Will certainly be making again trying some different variations with the cheeses. Thanks for the awesome recipe!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 6, 2009

Mmmmmmmmm this was good! I made the recipe pretty much as stated (I didn't measure anything because I wasn't sure how many potatoes to use) and I didn't have the right cheeses. But, this turned out great! I think it could have cooked just a tad longer, but I was too hungry to let it! Anyway, I recommend making this recipe exactly as stated, it's delicious!

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belle4397

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Reviewed: Nov. 6, 2009

I followed this recipe exactly, and there was far too much liquid, and the potatoes remained undercooked, even though I left it in for much longer than called for. Not sure what went wrong, but the flavor was delicious.

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Brandi Dawn

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Reviewed: Nov. 5, 2009

I'm a garlic fiend, a cheese fiend, and a potato fiend...this certainly sated my hunger for all three! Only problems: the cheeses had a strange consistency and the Romano cheese on top didn't give me the crust I was hoping for.

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champ

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Reviewed: Nov. 2, 2009

Did not change a thing. I did parboil the potatoes for a couple of minutes and was worth the extra effort. Will make these again.

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MYLESF

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 26, 2009

I cooked this dish for 1 hr. & 40 minutes and it was still undercooked, so I returned it to the oven. Allow at least 2 hrs. to bake (I had sliced the potatoes thinly so that wasn't the problem.) Omitted the butter due to others' complaints of greasiness and I'm glad I did. Doubled the garlic and minced it (per suggestions) - mincing was a good idea but doubling the garlic wasn't (unless you really love garlic).

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KIMAR

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Reviewed: Oct. 25, 2009

Totally incredible. I used different cheeses, because that's what I had. It came out so creamy and delicious - the sauce was almost like Alfredo sauce. Fantastic. Thank you!

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Rina

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Reviewed: Oct. 19, 2009

I followed this recipe as stated and it turned out wonderfully!! If you add ham, take away the heavy cream, add sour cream and milk, etc. etc. etc....you're not really rating THIS recipe!! This recipe is wonderful as is - I took it to some friend's house and they had seconds and thirds!! I'll definitely make it again.....only thing is it did take longer than 1 hour for cooking time. I had to eventually crank the oven up to 400 to get them finished in time. I used Yukon gold potatoes, and sliced them super thin with a mandolin too. At any rate, the taste was BETTER than expected. I'll make these over & over. Thanks so much!!!

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what'sfordinner?

Cooking Level: Expert

Home Town: Rushville, Indiana, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Oct. 18, 2009

This was very good. I added left over ham and green chopped onions to make this a meal in itself. I used half and half instead of heavy cream but left everything else the same.

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Jess

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

After reading through the reviews I decided to use a different potato. I used white to get a softer potato. I also Made a sauce by using 4 TBS butter melted in a pan then whisking in 4 TBS flour. When blended I added 3 cups of milk, a TBS of minced garlic and cooked until slightly thickened. To that I added 1 c fresh grated Parmesan cheese and 4 slices of provolone. I also cubed the ham and added that to the sauce after cheese was melted. I then poured this over the potatoes, covered and baked 1 hour. At which time I took off the foil and added a layer of smoked mozzarella cheese and baked uncovered about 20 min more. It wasn't crunchy on top but it was wonderful and not greasy or any other problem others had.

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christinaS

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Reviewed: Oct. 5, 2009

I did not follow the exact recipe. Simply used the potatoes, seasoning, garlic, cheese and cream and layered in a baking dish and cooked for 1.5 hours. DEELISH!

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BROWNSHUGA

Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

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Reviewed: Sep. 23, 2009

I love these potatoes. I substituted half of the heavy cream with milk. I also covered it with foil while baking. They definitly took longer than an hour to cook fully. I would say about an hour and a half. Leave yourself plenty of time for them to cook. I've made them twice and the second time I didn't leave enough time and they didn't cook all the way. :( Other than that I followed the recipe.

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Liz4891

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Reviewed: Sep. 7, 2009

I didn't alter this recipe much except by maybe hand cutting potatoes into what I thought were VERY thin slices, and as others have said, took well over 2 hours to cook even with upping the temp and still firm potatoes, I will stick to the boxed scalloped potatoes after this disaster. Maybe I did something wrong but not sure what? We are at 9,000 feet, maybe that had something to do with it.

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Starry Night

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Reviewed: Aug. 24, 2009

I made the receipe as given, with one minor exception, I melted the cheeses and cream in a saucepan hoping to avoid the separation mentioned in other posts. however it did still seperate. I think that medium cheddar is too sharp for the recipe as that was all I could taste and my potatoes were just slightly undercooked. Not sure if I would re-try, it was edible but not something I would serve to friends and not a recipe I would pass on or recommend.

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MommyRabbit

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Reviewed: Aug. 24, 2009

I made this last night, and it turned out perfect!! I used the specific ingredients that the recipe called for, and it cooked in the correct time, and nothing separated, or was uncooked. My husband didn't like the crusty top, but I don't pay attention to that since he is just picky. The only issue I had is not seasoning the dish properly. Because of some of the reviews I had read here, I went easy on the salt, and I wish I had used a little more, but other than that, they were delish!!

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bnamoore

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 23, 2009

Slice the potatoes thin for more even baking. You will need to bake them for at least as long as it says, and even more doesn't hurt. I wasn't ready with the rest of the meal when the timer beeped, so I just left them in (another 1/2 hour) and they were just right. A few of the thicker ones could have been cooked longer. The provolone on top is absolutely fantastic. I don't know what they mean by 4 slices. I bought a brick of provolone and sliced it up and just covered the top.

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Chick

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Reviewed: Aug. 21, 2009

I have made this recipe twice with great success. I read the reviews and so was forewarned to be cautious and leave plenty of time for cooking -- it took mine almost an extra hour. I doubled the recipe and baked the potatoes in a 9x13 inch pan for 45 minutes covered with foil. I removed the foil and baked another 30 minutes and then tested the potatoes. They needed another 30 minutes baked covered with foil. I finished by removing the foil, covering with Parmesan and baking a final 20 minutes. They were awesome. The cheese on the edge of the pan was crispy and delicious. All but one spoonful was eaten and guests raved. This will be a staple in my house.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 14, 2009

I followed the recipe EXACTLY. I've never been so disappointed in such a highly rated recipe! Like the other one-star-raters experience, my dish was greasy, watery, curdled & separated. It was also completely raw at one hour. At 2 hours the potatoes were about 80% cooked, but the whole dish was still a greasy separated mess. I chose this recipe because it was one step shorter than my usual recipe, which has a milk & cornstarch sauce that cooks on the stove, into which the cheese is melted. I think this step might be required to avoid the yucky cheese separation. The smell and flavor of this recipe was good, so I plan to make it again with some prep changes and less cheddar.

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bgranum

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Reviewed: Aug. 5, 2009

Great recipe!! Used freshed minced garlic and mixed it with the cream instead of slices. Added a little seasoned salt with the pepper. I used a good block of mild cheddar and grated it fresh. (always makes it better then packaged grated cheese) only used a couple TB of parmesan cheese. Bubbley and golden...it was rich but so yummy...

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