recipe reviews for:

Three Cheese Garlic Scalloped Potatoes

“If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!”

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Reviewed: Apr. 9, 2012

Very disappointing. The potatoes were not cooked through, even at 350 for one and one half hours. I covered the dish with foil for the first 30 minutes and even that didn't help. I used half and half and it curdled. Maybe boiling potatoes first would help, but I think there are better recipes out there. Won't be making again...

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Reviewer:

Bodhilover

Reviewed: Mar. 11, 2012

I used aged white cheddar and sliced smoked provolone. I also added a bit of sour cream.

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2 users found this review helpful

Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jan. 25, 2012

Absolutely Yummy!

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1 user found this review helpful

Reviewer:

carla

Living In: Colville, Washington, USA

Reviewed: Jan. 15, 2012

Very tasty, but my very thinly sliced potatoes took almost two hours to be cooked fully (at 350). Also, the sauce was quite greasy. Everyone loved the flavor, though.

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3 users found this review helpful

Reviewer:

BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

Reviewed: Jan. 8, 2012

These are fantastic. These will become part of my hoilday meals!

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2 users found this review helpful

Reviewer:

JENTWYN

Cooking Level: Expert

Living In: Longmont, Colorado, USA

Reviewed: Jan. 1, 2012

Loved the provolone topping. The potatoes were uncooked though, so will take another reviewers suggestion of boiling the sliced potatoes briefly first. Very high fat meal, will lower the butter content next time too. Won't make often just because of the calories/fat.

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Reviewer:

cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

Reviewed: Dec. 25, 2011

The taste is great, but this is the 2nd attempt I've made with this recipe - both times the consistency was very watery. I give up on this one. I'll be looking for a new scalloped potatoes recipe.

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2 users found this review helpful

Reviewer:

Carol

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Sep. 22, 2011

I have made homemade cheesy scalloped potatoes so many times over the years but was really excited when I found this recipe! When I make scalloped potatoes, I make a homemade cheese sauce (butter, flour, milk, cheese). I thought this recipe would cut out that entire process and make for quicker prep time. I just took my potatoes out of the oven (they have been in there for 2 hours) and I'm disappointed in how clumpy the sauce is. I am letting it cool but I don't think that will make it much better. There is no what scalloped potaoes will cook in an hour. I knew that going into this recipe. I use a mandoline to slice my potatoes thin, but it still takes a long time to bake. The next time I make scalloped potatoes, I will go back to making with with my cheese sauce and layering the dish - potatoes, sauce, potatoes, sauce, etc. It's much better that way.

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7 users found this review helpful

Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Brunswick, Maine, USA

Reviewed: Sep. 2, 2011

Three words: Nom nom nom.

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4 users found this review helpful

Reviewer:

izfo

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 19, 2011

This recipe was disappointing. It took an extra long time to cook and I still didn't feel like the potatoes were cooked well. In addition, the cream and cheese stayed separate with a layer of grease floating through everything. The flavor would have been okay if only the consistency wasn't so gross.

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2 users found this review helpful