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. 12, 2010

The whole family loved it! I make this every year for Xmas and Easter. I usually cook it longer than time specified in recipe, and potatoes are still always raw. This year, I made it the day before (1.5-2hrs) and reheated it the day of the meal. It was fully cooked and saved me a lot of work on Easter.

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Reviewer:

Suz

Reviewed: Apr. 5, 2010

I made these for Easter dinner last night and they turned out perfectly!!! The only change I made was to turn the oven up to 350 to make sure it cooked all the way through. Delicious will make again and again.

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Reviewer:

BIERWOMAN

Reviewed: Apr. 5, 2010

While it tasted good - I was so grossed out at the amount of grease and fat in this dish. I spooned off a bowl full of grease and wish I had read the reviews before I made it exactly according to the directions. With 187 mg of cholesterol and 747 mg of Sodium I will not be making this recipe again. Very disappointed. Heart attack on a plate!

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Reviewer:

Theresa

Cooking Level: Intermediate

Reviewed: Apr. 4, 2010

Oh WOW!!! And nice that it had no flour since I eat gluten-free! All the adults loved it. With the garlic, it was a bit "mature" for children. I did the skim milk, fat free sour cream version. YUMMmmmmm!

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