Reviewed: Dec. 18, 2008

Only made one change to half and half instead of heavy cream, and no cheese on top- it was watery and not a hit.

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CA

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

These were just OK.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

My potatoes were still hard after 2 hours and I just couldn't wait anymore, next time i will DEFINITELY parboil them and maybe use more sauce... mine just didn't seem to have enough... but it was good enough to try again

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Ruby

Cooking Level: Intermediate

Home Town: Epsom, New Hampshire, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Dec. 9, 2008

Great! I couldn't get the potatoes to cook through for the life of me though. Next time I'll give them a quick boil first. Also, to make it lighter I mixed together fat free sour cream with some milk until it was the consistency of cream.

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Laura D.

Cooking Level: Beginning

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Reviewed: Nov. 29, 2008

EXTEREMLY tasty! I made this for a potluck thanksgiving dinner and everyone loved it! A few ideas I took from other members: 1) Raised the temp in the oven to 380 2) covered the potatoes for the first half hour and sprayed the foil with Pam 2) Added sour cream and reduced the amount of cream 3) Didnt add butter - and was glad I did! Would have been WAYyyy too greesy. Definately will make again!

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Gracie

Cooking Level: Expert

Living In: Issaquah, Washington, USA

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Reviewed: Nov. 25, 2008

Very good. I'm not a fan of potatoes (hubby loves them) but even I thought these were good. Didnt have any provalone, but used mixed cheese and the parm. Also added onion and bacon. Will make again!

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Michelle

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Reviewed: Nov. 11, 2008

Excellent, was the best cheesy scalloped potatoes I've had in a long, long time! Will definitely make these again. They took a little longer to cook, and we doubled the recipe, so we had a nice crusty cheese topping with 1 cup of parmesan on top.

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Cramer

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Reviewed: Nov. 8, 2008

The first time I made these the potatoes didn't cook enough, it was greasy, it was not creamy, and the cheese was overcooked(after 1 1/2hrs). UPDATE: I boiled potatoes (skin on) for 15 minutes. Sliced them with skin on (keep some vitamins), omitted butter, mixed one can low sodium cream of mushroom soup with skim milk until smooth (w/some thickness), then followed the recipe layering potatoes, garlic, soup/milk, cheese and so on. I baked it 30 minutes covered, then 30 minutes uncovered - My husband went from not liking it, to saying it was the BEST SCALLOPED POTATOES. It was creamy, not greasy, potatoes were done perfect. Try it this way if you were not pleased the first time.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Nov. 6, 2008

this recipe was very good. I did change some of the ingredients like the heavy cream. I used 1 cup of light sour cream and 1 cup of skim milk instead and it came out just fine. I also added onions to give it more of a taste. I did use less butter as someone else mentioned. I will probably make this again.

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PATTY

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Reviewed: Nov. 4, 2008

I loved this!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 2, 2008

This recipe was very simple to put together. Used 1% fat milk and heavy cream evenly. Used 1 cup sharp yellow and 1 cup wicked sharp white cheddar, otherwise followed recipe as written. Also, shaved my garlic with a potato peeler - easy enough. Would definitely do again and by the way covering with foil - spraying it with cooking spray first - was a nice tip, thanks!

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KIBBY2

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Reviewed: Oct. 26, 2008

I made the recipe as written and wasn't very impressed. The flavors were okay, but the dish was very oily and liquidy. We were hoping for something creamier with flavors that blend a little better. The cheeses were good, but it felt like we were just eating melted cheese and potatoes. It wasn't bad, but I'm going to try a different recipe.

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MWax

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Reviewed: Oct. 15, 2008

Maybe I didn't do it properly but mine was super watery. I will try it again b/c the taste was really good.

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KLS

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Reviewed: Oct. 12, 2008

Excellent! My only change was to add sliced onions to the layers.

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SPELLBOUND

Home Town: Oshawa, Ontario, Canada

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Reviewed: Oct. 8, 2008

This was okay the first night but a little to rich for me.

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tbrown

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

I followed the recipe exactly and the dish was way too soupy! I also cooked at a higher temp (330) for at least an additional 10 minutes. The potatoes were still not quite done. The flavors in the recipe were very good, so I am willing to try it again. I wanted to try the original recipe before altering it with the other suggested reviews.

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lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 24, 2008

Amazing!!! no need for changes, I have cooked this a ton of times, just don't over due the buttermilk or use a shallow pan because it can boil over.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Sep. 22, 2008

After reading all of the reviews I decided to omit the butter and rather than using cream, I used skim milk and sour cream. The potatoes were alright at best. It was still a bit greasy even without the butter and the entire recipe was just heavy. I wouldn't bother with this recipe again. I think I'd be better off just finding a different recipe to try.

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imperfectly

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

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Reviewed: Sep. 9, 2008

FABULOUS. I CANT SAY ENOUGH ABOUT THIS DISH. IT IS THE ONLY SCALLOPED POTATO RECIPE I USE. IF YOU HAVE NOT TRIED IT YET...WHAT ARE YOU WAITING FOR? GO FOR IT!

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