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: Nov. 3, 2010

I wasn't looking for a low-fat dish, I was looking for a dish to impress and filled with flavor and so I followed the recipe all the way -- heavy cream included! -- and it was delicious! I did sneak in about 1/2 an onion, but not because the recipe needed an onion, just because I LOVE onion with my potatoes. :>) This was SOOO good. I used 2 cups cheddar, sliced provolone & topped it off with the grated parm. You really don't need to change a thing, it tastes GREAT as is. Thank you for a YUMMY dish, it's a keeper!

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Reviewer:

GreekDogs2

Reviewed: Nov. 2, 2010

I tried this recipe for my first Mother's Day with my in-law family. I tried blanching the potatos before baking them as I was short on time and got distracted, cooking them to mush. We tried baking them and mashing but recipe was too runny! I was near tears thinking I'd ruined dinner when, by phone, by Mum suggested serving this as SOUP!! It ended up a HUGE hit with everyone and went faster than anything else - which was good because it started to thicken back into potatoes as it cooled! ;) I doubled the garlic (cause I always do!) and now I still owe my partner's grandmother a vat-sized portion to take home! I highly recommend this dish even if it ends up being your cooking tragedy!

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13 users found this review helpful

Reviewer:

Alexis

Cooking Level: Intermediate

Home Town: Campbell River, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 1, 2010

Yum yum! This was SO good! I ran out of provolone, so used a little mozzarella to make up for it. I also used a combination of half and half with heavy cream. Perfect! I covered with foil for the first half of baking as suggested by one reviewer, and the potatoes cooked perfectly! My husband loved this as well, so I will definitely make this again. Thanks so much for the wonderful recipe!

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Reviewer:

Cynthia

Cooking Level: Intermediate

Home Town: Wolfe City, Texas, USA

Living In: Abilene, Texas, USA

Reviewed: Oct. 10, 2010

Great recipe!!!

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Reviewer:

Desi

Cooking Level: Intermediate

Living In: Elmira, New York, USA

Reviewed: Oct. 5, 2010

These potatoes came out excellent after a few revisions. Melt 1Tbsp of butter in a saucepan then add the heavy cream, garlic, cheddar cheese, 1 tsp salt, 1/4 tsp pepper, and 1 small onion finely chopped. Whisk til cheese is melted then add potatoes. Boil for 5-10 mins. Pour the mixture into buttered baking dish, dot with remaining 1Tbsp butter and cover with foil that has been sprayed with cooking spray. Bake at 375 for half hour covered and then uncovered for another 30 mins or til potatoes are tender. Dont forget to add the parmesan cheese when uncovering the potatoes. This dish came out very delicious. The sauce thickened right up and i had no trouble with the cooking time. Enjoy!

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Reviewer:

MARI613

Reviewed: Aug. 22, 2010

Super easy and so delicious! I followed advice to cook covered for the first 30 min until adding the parm. Then uncovered the second 30. To allow it to thicken up some more, I turned off the heat after an hour, but left it in the oven until it was the consistency we prefer (about 30-45 min). We shared with company...everyone asked for the recipe. 5 Stars

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Reviewer:

binza

Cooking Level: Intermediate

Reviewed: Jul. 1, 2010

Due to the many reviews saying that this dish was so greasy I decided to make it using 1 cup table cream (18%) and 1 cup 1% milk. What a disaster!!! The sauce separated into curds and whey instead of the desired creamy sauce. It still tasted pretty good and thank god wasn't made for company, but lesson learned. If I try this again I'll definitely use all heavy cream. Don't make my mistake! Had to cook covered for 2.5 hours at 325* to make potatoes tender.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Jun. 20, 2010

cut potatoes thin

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Reviewer:

jen

Reviewed: Jun. 8, 2010

These turned out great I added bacon because I just wanted to get rid of it! I usually use another recipe that takes so long to cook. I did cover with tinfoil for 1/2 the cooking time and used milk/sour cream.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Twentynine Palms, California, USA

Reviewed: May 4, 2010

i didnt bake this and used it as a guide for MASHED potatoes. i just added everything at the end used my mixer to whip them and put the lid on them for a bit. Good recipe.

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