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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Momma G

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Reviewed: Aug. 2, 2009

way too much butter and too much cheese not enough flavor. Definately wont be making this again.

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LADYJT62

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Reviewed: Jul. 31, 2009

Super recipe - SO YUMMY! I had everything set and ready to make and then realized I only had a handful of cheddar! I sub'd some Italian blend shredded cheese, some extra parm and even a dash of quesadilla cheese (lol) along with the provolone. Other than that twist, made as directed and they were a smashing success.

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aswright1

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 28, 2009

I followed this recipe exactly, and I did find that it was very tasty--especially the top crust from the parmesan cheese. I am rating it 5 stars because it was creamy, comforting, and delicious--but, next time I am going to follow other users' recommendations and use half-and-half (maybe fat free?) and/or sour cream. My husband and his friends loved it, but it was way too heavy for me.

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LRB

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Reviewed: Jul. 27, 2009

Best scalloped potatoes I've ever had! Delish!! Like others, I boiled the potatoes for a few minutes before slicing them. Also, used 1 cup of sour cream and 1 cup of milk instead of using the heavy cream and added more garlic (minced)

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Sara W.

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Reviewed: Jul. 23, 2009

Wonderful potatoes! Only change was I doubled the garlic (as we love it). Be sure to slice all potatoes very thin so they cook through evenly. The browned, cheesy topping is marvelous! I did use the suggested sharp cheddar, fresh grated parmesan & provolone. Went great served with the Roast Sticky Chicken-Rotisserie Style (from this site), nice green salad, sliced tomatoes, and fresh french bread with butter.

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SCOOTERLOU

Cooking Level: Expert

Home Town: Frankclay, Missouri, USA

Living In: Antonia, Missouri, USA

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Reviewed: Jul. 18, 2009

This recipe was awesome! I made some minor changes, I crushed the garlic instead of sliced it. I used marble, asiago, parmesean, and smoked gouda cheeses. I also added some italian bread crumbs to the top. It was just fabulous! Note: I just tried it with garlic powder instead of fresh and it was gross!

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Ziegl_18

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Reviewed: Jul. 14, 2009

These were incredible. It is definitely only a special occasion side dish because of all the fat and calories but well worth it. I used the the slicer on the food processor to slice the potatoes very thin and ended up using 2 pints of the heavy cream to cover the potatoes. I didn't have any provolone so I omitted that. The topping was so crunchy and delicious, I'll be skipping the provolone next time I make it too.

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Jen

Cooking Level: Expert

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Reviewed: Jul. 8, 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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controllercutie3

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Reviewed: Jul. 6, 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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rikaatd

Cooking Level: Beginning

Living In: Pacoima, California, USA

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Reviewed: Jun. 5, 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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BEACHBELLA

Cooking Level: Intermediate

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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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