This is a great dish! I was looking for a scalloped potato recipe wanting to get away from the traditional gratins using yellow cheese and stumbled upon this. It's kind of a cross between a scalloped and a gratin and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for.
I cooked for a total of two hours and it was still very soupy. If I do it again I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming onion flavor that was much too strong for my taste.
After the glowing reviews I made this for Christmas. I did not care for this recipe. I love wine taste in things but there was way too much in this that it drowned out the cheese. And the sauce did not thicken up at all and was a watery mess. Nobody ate it.
Loved it. However I used only one onion and then put 3 tablespoons butter with 5 garlic cloves fined chopped - saute - then pour over the top layer of potatoes. Served with green peppercorn steak - it was perfect.
This was a spectacular success! I added 3 links hot Italian sausage (cooked crumbled and very well drained) and used Riesling for the wine. Instead of using a 9x13 pan I used 4 smaller individual broiler pans. Truly an easy and spectacular dish that will absolutely be a regular part of my repertoire. Thanks Cindy and Cindy's Grossmutter!
After reading the other reviews I cut the amount of water and wine in half and stirred the potatoes halfway through baking. The potatoes cooked up nicely and the sauce was thick enough but I found it to be a little bland. If I make it again I will add more butter and seasonings.
My husband & I really enjoyed this nice rich flavour. Imagine 'gourmet' scalloped potatoes with swiss cheese. It was a delicious side with my breaded chicken cordon bleu. Thanks!
This was so easy and tasty. What I loved about this dish was that it did not require canned soup. I had all the ingredients on hand also. Was a winner with the family and will definitely make again.
12/18- If you have more than 10 people double the recipe. I doubled it for a Christmas gathering and it takes at least 2.5 hours for the potatoes to be tender if you cut on a mandolin. I would give yourself 2.5-3 hours to prepare. Wow these were so delicious! Made them on Christmas Day to go with a Prime Rib. I eliminated the onions and added some extra cheese- swiss/gruyere mixture. Maybe next time I will use slightly less liquid but they were still a hit!!
