*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I doubled this recipe for our family Christmas dinner. I modified it by doubling the garlic and rosemary, and by adding a layer of shredded Gruyer (sp?) cheese between top and bottom layers of potatoes, then the parmesean on top. In order to be sure the potatoes were sliced consistently thin I used an inexpensive mandolin slicer set on the thinnest setting. Everything turned out terrific. Rich, creamy, cheesy, and very 'special occasion'feeling. The leftovers stored and heated well over several days, also. Great recipe!
Ok...OMG! This is a great recipe. I added on it a little due to the reviews about it being bland. I made it per directions (subbing 1 cup of fat free half & half instead of 2 full fat), then I layed half of the potatoes out, sprinkled 1/3 cup parmesan, and 1/4 cup crumbled goat cheese. Layered the rest of the potatoes, and topped with the other 1/3 cup parmesan, and more goat cheese. Also, I cooked them for what it said, but at 400 (because that is what my meatloaf was cooking at), and it was fine. My husband thought these were divine!
This was an excellent dish. I made two small changes; I added about a tablespoon of crushed red pepper flakes with the other seasonings, and I topped with grated cheese in addition to the parmesan. Very very satisfying.
I made this last night for the first time, with steak and vegetables. They are absolutely delicious, and very easy to make. I substituted fat-free half & half and it didn't change a thing. Great recipe!
This was disappointing. The roux that you make with the butter, flour, and cream does not compliment the potatoes. It becomes a little mushy after cooking. I used yukon gold potatoes which I normally use for scalloped potatoes and there was little flavor even with fresh garlic and I doubled the rosemary and cheese. If I were to attempt it again, I would leave out the roux process and instead use pats of butter between the layer of potatoes. I would also lightly season each layer w/ S&P, and cheese. The half and half can be poured over top.I think it has potential,but it just okay as is.