Reviewed: Mar. 23, 2008

I had a lot of leftovers from my Easter dinner, except for this dish. Everyone loved it and ate a ton!! Next time I'll double it to keep some for myself

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1JILLYBN

Home Town: Evans Mills, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: Mar. 23, 2008

SORRY! These potatoes were terrible! Flavor was good BUT just a greasy mess! Not creamy AT ALL! And i cut the amount of butter in half! Maybe needs some flour? Not worth the calories!

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eaglesfan

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Milford, Connecticut, USA

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Reviewed: Mar. 23, 2008

Flavor was good, but this recipe is just not right. After cooking for 2 hours, it was still a soupy mess. Potatoes were cut less than 1/4 inch thick using a mandolin slicer. They took the full 2 hours to cook, but having a thicker potato (maybe precooked bit) would have added to the eating experience. Recipe needs some flour or something to thicken up that sauce. I would like to duplicate the flavor using a different recipe with a thicker sauce and thicker potato slices.

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SheriA1975

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Reviewed: Mar. 23, 2008

Made this for Easter dinner with ham and it was a hit! Only a little bit left. I only used cheddar and some guyere cheese and it was great!

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HK1426

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Reviewed: Mar. 23, 2008

I covered the dish with foil for the first 30 minutes, as suggested by other reviewers; however, the potatoes still did not cook thoroughly (and I used a food processor to slice them so they should have been thin enough). Also, the cream curdled into chunks so instead of creamy potatoes we had regular potatoes with cheese chunks. I think I'll go back to scalloped potatoes from the box.

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Let's Eat

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

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Reviewed: Mar. 23, 2008

Too much heavy cream.

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Lara

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Reviewed: Mar. 23, 2008

My family loved this also - I had some sliced asiago in the house, and added that with the provolone. Delicious!!!

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MRSNAVYWINGS

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 22, 2008

Great recipe! Served today for our early Easter dinner... everyone complimented on how good they were. I made the recipe as written, except for subbing half & half cream for heavy.

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jelene

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

I've been craving this dish for atleast a few months (and I'm pregnant on top of that). I live in Italy, but raised in the deep south of u.s.a. You can't get cheddar over here, so I thought making this was impossible b/c it would never be as good as my grandma's. But thanks to you, and your suggestion of the other 2 cheeses, I can enjoy it here in Italy this easter! It really cues the homesick blues.

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Kristin E.

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

I've been searching for a good scalloped potato recipe that my family would enjoy, and this is it! Next time I'll slice my potatoes a little thinner, as they were very slightly undercooked, but the flavor of the cheeses and garlic made up for that. I also took the advice of another reviewer and pressed my garlic cloves and whisked them into the cream before pouring over the potatoes. The cream is quite rich, so the only thing I might do different next time would be to cut down on the cream (and butter) a little and maybe use some half and half instead. But all in all, a wonderful recipe. Thanks for sharing!

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EMCCREA

Cooking Level: Expert

Living In: Naples, Florida, USA

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Reviewed: Mar. 20, 2008

Does anyone know if this recipe can be made beforehand and then cooked the day of? I want to use it for Easter Dinner but would like to be well prepared so I can enjoy myself instead of running around like a mad woman....Thanks! :)

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buffydowdell.com

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Reviewed: Mar. 19, 2008

I don't like to change recipes when I make them for the first time, but I didn't have provolone so I used swiss (and garlic salt instead of garlic). It came out fantastic. I will be making it with the Provolone this weekend. Can't go wrong with this one.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Mar. 18, 2008

Delicious! The only thing I had to change was the cook time. It took about 30 minutes longer than expected, but it was worth the wait. Everyone loved it!

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Sarah S

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

My husband and I like a lot of garlic, so I used 3 cloves instead of 2 as called for in the recipe. I think it was still rather mild, so maybe next time I'll try 4 cloves. This came out creamy and cheesy, and my guests loved it, too. Definitely a keeper.

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Nabela H.

Home Town: London, Greater London, England, U.K.

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 13, 2008

The recipe for 6 servings calls for 1 1/2 lbs of potatoes. This is about 3-5 potatoes - hardly enough for this recipe. Also, the 325 cooking temperature is too low if you expect it to be done in one hour. While the taste is OK, I agree with many other reviewers that the price in terms of fat and calories is not worth it. There are much better recipes than this one. I am really surprised to find this a recommended recipe for Easter dinner!

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Tricia

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Reviewed: Mar. 10, 2008

It was okay. I expected more from the recipe. I will probably make it again, but not anytime soon.

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msmarieann

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Reviewed: Mar. 4, 2008

good but not impressive. Not enough flavor in my oppinion.

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 2, 2008

This was really good. This will definately be made again. I did make a few changes. I chopped up the garlic and added an onion. I didn't have enough Heavy cream so I used sour cream and milk also. Someone else had suggested it. I also added Ham between the layers. I forgot the butter while I was putting it together, but didn't seem to make a difference.

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Sarah

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Verrrry good! My boyfriend hates yukon gold potatoes, and thinks scalloped potatoes are weird, but he absolutely loved this recipe!

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Kady-June

Cooking Level: Beginning

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Reviewed: Feb. 23, 2008

Nice side dish, but I was looking for a vegetarian entree. The cheese combo was bland compared to my mom's cheddar scalloped potatos. I used half and half and was careful to use the exact amounts that were called for, but it was greasy and heavy. Not worth the fat for the bland taste.

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schoolnursesue

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Three Cheese Garlic Scalloped Potatoes

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