The recipe calls for creamy potato soup -- NOT cream of potato. The soup is Campbell's select and blends quite nicely in the blender. I added additional roasted garlic and cream -- delicious!!
I used regular potato soup and added fresh garlic. I also used the food processor slicer to make equally thin slices of potatoes. The thicker the slices the longer it takes to bake. The thicker slices of potato may not cook long enough so try to make them the same thickness. The thinly sliced potatoes baked perfectly in the seventy minutes the recipe called for. One other BIG tip is to lightly grease the baking dish for easy clean up! This is a quick, easy and TASTY recipe that even a rookie like myself can make!
Great for a prime rib dinner. I used this recipe for my Christmas Eve dinner. I couldn't find the potato and garlic soup so I had to use Mushroom and garlic soup. The mushroom soup was brown so it changed the appearance of the dish I'm sure. I tripled this recipe for 20 dinnner guests. We had leftovers that were later devoured before the night was over. I had to cover the dish with foil because it was browning too quickly. That may be because I made such a large pan of the potatoes. I think this dish tastes best if it has a chance to "rest" after coming out of the oven. The potatoes firm up a bit. Will seek out the cream of potato and garlic soup and make this again. A Keeper.
Great recipe only thing I did different was cover the dish for the first 40 mins and then uncovered for the rest potatoes came out tender and delicious. Very easy to make to!
I made this for a pot luck at work the next day. I tasted it right out of the oven and it was fantastic! Unfortunatly it didn't warm up well the next day and I was embarrassed at how it looked. My fault... I should have known better. If you love garlic you have to try this but it is NOT a make-ahead recipe.
I didn't have any cream of potato with roasted garlic so I just added some minced garlic to the soup mix. I was a little skeptical when mixing b/c it was so thick I was worried it wouldn't cook all the potatoes but after stirring a couple times it turned out fine. I also added extra cheese at the end. Very good and will make again.
Yummmmmmmmy! The only thing I would do differently next time is cook it a little longer, the potatoes weren't quite as tender as I would have liked. But the flavor was GREAT!
These got four stars only because my darling daughter loved them, well, her and the dog did. If I do make them again, I will just use the regular cream of potato soup & add garlic, the whole soup thing was a pain in the rear. Don't get me wrong, they weren't horrible, but I've had better. I used my food processor to slice the potatoes & they were perfectly thin & tender. Thanks Vicki ;)
This recipe was fairly easy. I could not find the correct soup so I used Cream of Potato and added minced garlic. The recipe calls to bake for only 70 minutes however it took slightly over 2 hours to get the potatoes the way I like them. But they were very tastey.
These were good (3.75) but the flavour was lacking. I searched at quite a few local stores for the soup (Campbells brand) and it wasn't to be found. I did the next best thing and bought some cream of potato soup and roasted a few garlic cloves - I imagine the difference would be negligable. The cream is NOT a must for this recipe as it only adds calories and not much flavour. I swapped the cream for some evaporated milk which would impart the creaminess the cream would've given but w/ fewer calories/fat grams. The thyme was a lovely addition but not enough to make this dish "pop" w/ flavour. I'll keep it on file for future reference for tweaking...perhaps instead of using rosemary as a mere garnish I'll add some into it...or some oregano and a fontina or provolone cheese as I don't think that the cheddar was a good mesh. Thanks for sharing!
