Reviewed: Sep. 7, 2008

Awesome Recipe! My husband is a grew up on scalloped potatoes. His mom and all his aunts make them and he said these were by far the best he ever had! Only change I would make is to cut back on the butter as others have said to make it not so greasy. The blend of cheese is wonderful and the crusty top is the best part! This is a keeper!

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Aidenj2

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

I felt this didn't have that much taste, even after adding extra garlic. I also sliced the potatoes thin with my food processor and they still needed extra cooking time.

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KJO990

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Reviewed: Sep. 2, 2008

The best scalloped potatoes I've ever had. I minced the garlic as I wasn't sure about getting a whole garlic slice in a bite! And I used some muenster cheese in place of the provolone because it's what I had on hand.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Sep. 1, 2008

very tasty twist to the traditional scalloped potatoes. i added some cooked italian sausage, yummy.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 27, 2008

Very good.

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weed18

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Reviewed: Aug. 13, 2008

Mmmmm...yummy! Based on other reviews I boiled the (whole) potatoes for about 1/2 hour earlier in the day. Then before supper I sliced them thin with the mandoline. I skipped the butter and subbed the garlic slices for a few shakes of adobo seasoning (I use that on EVERYTHING). I love garlic but was just feeling a bit lazy! Since I had the mandoline out I also sliced up some vidalia onions and layered them with the potatoes. Otherwise I followed the directions and baked for an hour uncovered. Served it with baked tilapia so it didn't feel quite as fattening. LOL. Thanks! :)

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lsimon99

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

The only scalloped potatoes I'll ever make again!!

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Aug. 12, 2008

Wow! So rich and yummy. Subsituted garlic for some garlic cheddar cheese I picked up in Vermont. This I will def make again. Had the oil issue as well but just drained some of it off

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jul. 31, 2008

Wonderful recipe, I omitted the butter, and used only 1 cup of italian blend shredded cheese, had left over parmesan from some frozen ravioli. Added fresh thyme from my garden,and herbs de provance. Used 9x13 pan, Baked for 1 hour at 350,covered with foil, then another 30 minutes or so at 325 uncovered. My husband just loved it. Had with bbq brisket first night, then with sauteed chicken and broccoli the next.

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Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 28, 2008

it was...ok not the best but still tasty. will not make this again

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Choco<3r

Cooking Level: Beginning

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Reviewed: Jul. 28, 2008

This is a great recipe!! I tried it tonight and it was a hit with everyone. I had picked up a cooked chicken at the grocery store and made this dish to go along with it. Very easy to make, the only thing I changed was I used a pint of half & half cream instead of the heavy cream; the only reason for that was the price for the heavy cream was $3.00 a pint (I really think they had it priced incorrectly). Also I diced the garlic instead of slicing. The next time I make this, most likely next week, I am going to put a layer or two of sweet onions in it. Really this is a super great recipe. Thanks to the person that submitted and shared it; it is appreciated!!!

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Mike W

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Reviewed: Jul. 27, 2008

I was so excited to make this recipe since I just bought a new mandolin. That gadget made slicing the potatoes a SNAP!!! This is a very good scalloped potato recipe, with a few minor tweaks. I added sliced Vidalia onions to the recipe and minced the garlic. (Potatoes and onions just belong together.) The cooking time needs to be longer - - our potatoes were still a bit hard after 1 hour. I'd up the oven temperature to 350 for 1-1/2 hours. (First 45 minutes covered, the last uncovered.) There was a small amount of grease on top of the casserole from the provolone cheese, but I just blotted it with a paper towel before bringing the casserole dish to the table. Not a big deal. Delish!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 14, 2008

OMG! I love this recipe! I do not necessarily make the best scalloped potatoes but these were the bomb! I used red potatoes because that's what I had. I used the mandolin slicer as suggested and used sour cream, half & half and some milk and covered it with foil. It was delish! You should definitely make this recipe!

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jul. 14, 2008

These were an absolute hit! I admit, I did not follow the recipe exactly. I happened to have 4 oz. of cream cheese that I needed to use. So I added that to the cheese layer between the potatoes. I also added onions. Everything else was as written. Great! It is a keeper and we will make it again. Thanks.

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RJG

Cooking Level: Expert

Home Town: Melvin, Iowa, USA

Living In: Merriam, Kansas, USA

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Reviewed: Jul. 11, 2008

I served it to four people. One person hated it. One person loved it, two people said pretty good. I think it needs some tweaking. I'll make it again but make several changes.

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TVLAND

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

The verdict is in! This was an easy dish to prepare. I had no problem with the dish being greasy as others have said. My husband absolutely loved it. It came out perfect. If I were to make it again, I would probably cut back a tad on the added salt, and maybe use half milk and half heavy cream to suit our taste a bit better. But it is wonderful as is! Thanks for sharing your recipe.

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Janine

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

A-MAZING....got rave reviews all around

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MichelleQ

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Reviewed: May 25, 2008

This dish had a wonderful rich flavor, however it is too rich to have on a regular basis. I did cut the heavy cream, and used half heavy and half milk. I also added more garlic. Joe and I ended up just eating this dish for dinner, it is that filling!

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timmy the cat

Cooking Level: Intermediate

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Reviewed: May 21, 2008

So delicious! My family loved this with baked ham for Easter dinner.

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joy

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

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Reviewed: May 20, 2008

I prepared a day ahead by covering with foil & baking for the 1st 30mins, then cooking uncovered the other 30mins the next day. I thinly sliced 5 medium potatoes on a mandoline in a 9x13 pan & added some finely minced sweet onion & between the layers.

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