I did this recipe EXACTLY as stated. Not only was the dish not done in 1 hour, but it was not done in 1.5 hours. It took 1-3/4 hours to cook the potatoes to al dente at 325 degrees. That said, OH MY GOD they are so luscious, deliciously decadant, and I could not stop eating them. Two comments on the cooking process - the provolone slices get totally brown, so I turned them back into the potatoes and let them "stew" in there under the cream. Otherwise they would have been black after 1-3/4 hours. When you add the parmesan at the end, we grated fresh and used 1/2 cup and ended up with a lovely, browned top and some chewy pieces of provolone in with the gooey potatoes. I would DEFINITELY make this again, but indeed allow the extra time. Stupendous!
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I did this recipe EXACTLY as stated. Not only was the dish not done in 1 hour, but it was not...