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: Dec. 9, 2009

I made this dish last night for a family party. Everyone loved it! So much so that they asked me to make it for Christmas. The only change was to use 1/2n1/2 based other reviews. Also, since I doubled the batch I had to cook it about 1/2 hour longer (the last 1/2 hour I turned the temp up to 400 to get the top slightly browned and bubbly..turned out perfect, not too liquidy.

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megan68

Cooking Level: Expert

Reviewed: Dec. 1, 2009

I recently just used this recipe for Thanksgiving. It was delicious. However, the cook time was longer than the directions. Also, i felt as though it was too much butter. Overall, it was still great.

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xdarxdarx

Reviewed: Dec. 1, 2009

These were sooo delicious! I did not read any of the reviews before I made them and I'm glad I didn't. Followed the recipe exactly except that I only had 1 c. of heavy cream on hand, so just put 1/2 c. on each layer, otherwise changed nothing. Baked for an hour and they were done fine, except for a few potatoes that I didn't cut very thin, but that was my fault. I was really surprised to read some of the bad reviews for this. I would definitely reccommend trying these and I know I will be making them again and again.

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 26, 2009

The cooking time for this needs to be 2 hours. I did sliced the potatoes very thin.

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John MIller

Reviewed: Nov. 17, 2009

OMG!!!!!! these were awesome i did not make anychanges really except i used sargento smoked provolone & mozerrella cheese and i used a mild chedar cheese i used extra garlic because we love garlic and after each layer i sprayed with i cant believe its not butter the pump kind and i have to tell you my family ate it all in 3hrs i will def keep this recipe

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JAZMINGOLDS

Reviewed: Nov. 9, 2009

Not for the squeemish. These were extremely greasy, potatoes severely undercooked, and I followed the recipe to the letter. It was also VERY expensive to make and a waste of money. Sorry!

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Lavelle Dorriety

Cooking Level: Expert

Home Town: Geneva, Alabama, USA

Living In: Tallahassee, Florida, USA

Reviewed: Nov. 9, 2009

A definite crowd pleaser. Made as written, but added very finely diced onion between the layers. Will certainly be making again trying some different variations with the cheeses. Thanks for the awesome recipe!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Nov. 6, 2009

Mmmmmmmmm this was good! I made the recipe pretty much as stated (I didn't measure anything because I wasn't sure how many potatoes to use) and I didn't have the right cheeses. But, this turned out great! I think it could have cooked just a tad longer, but I was too hungry to let it! Anyway, I recommend making this recipe exactly as stated, it's delicious!

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belle4397

Reviewed: Nov. 6, 2009

I followed this recipe exactly, and there was far too much liquid, and the potatoes remained undercooked, even though I left it in for much longer than called for. Not sure what went wrong, but the flavor was delicious.

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Brandi Dawn

Reviewed: Nov. 5, 2009

I'm a garlic fiend, a cheese fiend, and a potato fiend...this certainly sated my hunger for all three! Only problems: the cheeses had a strange consistency and the Romano cheese on top didn't give me the crust I was hoping for.

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