Reviewed: Feb. 2, 2009

I tried this twice. First without changing anything at all in the recipe and then again changing the cream to sour cream and milk as others have. Both times it tasted great, but the texture was not creamy. It looked curdled.

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Mamarati

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Reviewed: Jan. 28, 2009

This was good, but after one serving, I couldn't eat it on consecutive days because it made me feel a little queasy. I think it was too rich / heavy because of all the cheese and the heavy cream.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jan. 24, 2009

Delicious! I used cheddar, mozzarella, and parmesan as my three cheeses. I do think that next time, I will cut back on the amount of butter, but other than that I have zero complaints. My husband loved this so much he told me to use it as my scalloped potato recipe from now on!

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Dusty S.

Cooking Level: Beginning

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Reviewed: Jan. 19, 2009

I followed this recipe exactly and was not disappointed! Served with our Christmas ham dinner and it was a hit with the whole family. A definite keeper....

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Liza

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Reviewed: Jan. 19, 2009

This recipe was okay. I followed the recipe exactly -- the only change I made was that I doubled the quantity. I was expecting the results to be much tastier -- my kitchen smelled great while the dish was baking, but the taste was disappointingly bland.

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brantley_r

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Reviewed: Jan. 11, 2009

The flavor was really good, but it had a weird texture. The butter seperated from the cream which curdled slightly. So instead of a creamy cheesy sauce it was kind of a greasy chunky sauce. I followed the recipe as originally submitted and will keep a hold of it but follow some of the other reviewers suggestions next time.

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tinagail

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This recipe is very tasty, but a bit watery. I'm not sure if it's me, but I've made it twice now and it was a bit watery both times.

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betty crocker wanna be

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Reviewed: Jan. 5, 2009

This was great did everything but use the butter. Very tasty.

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AYAHOO

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Reviewed: Jan. 4, 2009

This recipe was a HIT for my Christmas Eve Feast! I followed every step of the directions and it came out so rich and delicious! My family ate it all up. I will make these potatoes from now on and the ONLY thing I will change is making a double batch so we can have left-overs.

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Bailey

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Reviewed: Jan. 4, 2009

Very rich, but very good recipe. I probably liked it more than the rest of my family. Next time I will still butter dish, but leave out additional butter. Enough fat in the cheese and cream. Fat was starting to rise on the casserole dish while baking. I took a paper towel and tried to soak up as much as I could. Needed to cook longer than specified to finish cooking potatoes. Very good with ham.

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SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2009

I made this just as written, except I upped the garlic to 4 cloves and minced it instead of sliced it, and it was delicious! Next time, I may try to get rid of some fat in this recipe and try 1/2 and 1/2 or some skim milk in place of some of the heavy cream. The crusty parmesan on top really makes this dish!!

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jan. 3, 2009

I made this recipe on Christmas Eve, since I was in a real hurry, I didn't follow the recipe exactly. I used the exact ingredients the recipe called for, but I really just through it all together kind of haphazardly. And I minced the garlic instead of slicing. Everyone loved the potatoes, especially my mom and I. They were so creamy and smooth, YUM!!! I ran across some scalloped potatoes at another get together the next day, and they didn't come even slightly close to being as tasty as these! Thanks for sharing.

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CUTIENIBBLER

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Reviewed: Jan. 1, 2009

This was a wonderful accompaniment to our New Year's Day beef rib roast dinner! We only used cheddar and parmesan and it was still wonderful.

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danagirl

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Reviewed: Dec. 31, 2008

Very cheesy! I used skim milk and fat free sour cream. Also added garlic to creamy mixture. Boiled potatoes about 15 minutes before slicing. Baked 45 min. covered, then uncovered for another 25-30.

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CWEBB38

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Reviewed: Dec. 30, 2008

This was a great dish! The cons to this recipe were quickly forgotten when you tasted it. In fact, it was even better leftover the next day. Here were my "cons" - It was very greasy and it took much longer for the potatoes to bake than the recipe said. I ended up pouring and then soaking up as much grease from the dish as I could before serving. Also, I did half heavy cream and half 2% milk to cut down on the richness, as others suggested. Now my hubby and kids didn't seem to like it all that well, but that just meant more for me! Very good dish and I will be making it again!

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melhuffines

Cooking Level: Intermediate

Home Town: Milton, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 30, 2008

I cooked the potatoes first, added onion and now would make a white sauce add the cheeses and heat. Tasted wonderful.

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LBORSHEIM

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Reviewed: Dec. 30, 2008

Not sure if I didn't cut them thin enough, but I let them sit in a pan with water for about 10 mins, baked covered with foil 30 mins and then uncovered for 40 mins and they were still crunchy. I did sub the milk and sour cream for the cream, which I thought was a great idea.

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Dec. 30, 2008

Wonderful tasting recipe!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

This is the stuff!! You've gotta try it! I added onion, sour cream and extra cheese. Also, I used shredded pizza cheese, which has all the best cheeses mixed together! I made a large dish of this recipe and the guys I had over freaked out! They chomped up the entire dish in one sitting! It was the Best scalloped potatoes I've ever had!!! 5 Stars all the way!! Also, if u want to switch it up a bit from time to time u could put some meat in it. But it doesn't need anything at all. Oh! And you can't forget to precook the potatoes, or you'll have your dish in the oven forever!! So, don't cook them all the way through, just about half way cooked through. You'll be Super glad ya did! ;)

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Chef Jessie

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

I made this to the recipe the first time and it was great. I did add ham to it. Next time I will add a smidge of flour to thicken the sauce and leave the rest as is. It is wonderful!

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Three Cheese Garlic Scalloped Potatoes

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