Three Cheese Garlic Scalloped Potatoes

I made these a couple of weeks ago. Very good I only changed this a little I crushed the garlic and added it to the cream (I tripled the recipe and wanted the garlic to be even through the potatoes) I also added finely chopped onion like another reviewer. Go easy with the salt with all this cheese especially with the parmesan. I will be making this for Easter dinner this Sunday to go with the ham. I find that if I par boil the potatoes (cover potatoes with water and bring to a boil for a couple of minutes) then slice they cook faster and the sauce is creamier I think because the potatoes don't absorb to much of the moisture, maybe that just me.

Once again, so many people changing the original recipe then rating the original! I made this EXACTLY AS IS....what a YUMMY and EXCELLENT DISH!! The second time I made it I did add extra garlic only because I love "extra garlic", it was STILL GREAT! Timing was perfect! It was one of the TASTIEST potato dishes we EVER TASTED. The teenagers loved it too. The first time I made it, I kept having to look at the recipe, but now it's EASY TO MAKE. IF you have left-overs, they are JUST AS YUMMY! Thanks for the FLAVORFUL "AS IS" RECIPE!

The first time I made these potatoes, the texture was disgusting. The potatoes were underdone and sitting in water. However, the flavor was so darned good that I thought it worth another try! Based on the recommendations of other reviewers, I sliced the potatoes thinly using my Kitchen Aid slicer, I used a mixture of 1 c. fat free sour cream and 1 c. skim milk instead of heavy cream, I used pre-minced garlic from a jar to taste, I ommitted the butter, went light on salt, and cooked for over 1 1/2 hours at 325. They were perfection! This recipe is especially good for those who loved crusty, baked cheese. However, lovers of ooey gooey cheese won't be disappointed with what lies underneath.

WoW, I loved these potatoes, they were delicious. I followed the recipe with respect to the cheeses, using sharp cheddar, parmesan, and provolone, and these were great. I used Half-and-half instead of cream, as was suggested, so I would recommend this to others. Also, as others have said the butter could be reduced, mine WOULD have been rather greasy except that in the last half hour (when I removed it from the oven to add Parmesan on top) I drained the excess butter from the pan, because it was looking too greasy. I will definitely make this again, but probably with only a little bit of butter.

This was "good" but I've had better scalloped potatoes. I added more salt and garlic than the recipe called for, but there still seemed to be a dearth of flavor, probably because there was too much cream in the recipe. The cheese layers definitely saved the dish. Next time I will cut back on the cream by at least half and replace with garlic-infused milk. Tips: -I increased cooking temp to 400F--but you might want to cover lightly with a piece of aluminum foil so the cheddar doesn't brown too fast. -I used a mandolin to cut potatoes very thinly (a food processor would work too) and then I blanched the slices in a pot of boiling water for about 10 mins--don't let them get soft! I patted them dry, then layered them and had NO problems with cooking time. So, all in all: more salt/garlic, less cream, increase oven temp, slice potatoes thinly and blanch before layering.

Does anyone know if this recipe can be made beforehand and then cooked the day of? I want to use it for Easter Dinner but would like to be well prepared so I can enjoy myself instead of running around like a mad woman....Thanks! :)

I spread the potatoes in a thin layer so they'll cook faster and i made sure they were sliced very thin. The cheeses on top got kind of crispy and that gave it a nice touch. I also covered the pan with foil for the first 30 minutes. Excellent! Update: Made these in cute individual ramekins, layered as described and they look amazing!!Used half and half instead of heavy cream. Great presentation!

Yum, Yum, Yum! Delicious homemade scalloped potatoes. I highly recommend this recipe. I added 2 extra garlic cloves and immediately before serving I added some shredded parmesan. These weren't that great for leftovers so prepare it for a meal where it will all get eaten fresh.

A wise sister once told me that whenever you cook a recipe for the first time, follow it exactly. That way you know who screwed up if it wasn't to your liking. After that do all the tweaking you like to your personal taste. Well, after making this recipe as is, we thought it was divine. Next time I will try to tweak it to make it less caloric! I'll sprinkle a Tblsp of flour over potatoes with regular milk, less butter and cheese, maybe green onions. As is, it is excellent but not to be eaten too often if health is a concern.

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!

Excellent recipe! My PROBLEM is the name. For those that don't know, ANY time cheese is used it is a GRATIN. It is only Scalloped when there is no cheese. I see this all the time and for some reason it simply grates on my nerves. Now to the recipe. Make sure your potatoes are sliced thin and season each layer as you go. This way there is no blandness under all the wonderful cheese topping. Other than the name I had no problem at all with this recipe. To answer one question asked this can be made to the point of baking and held up to 24 hours in the fridge just make sure that none of the potatoes are exposed (they turn black when exposed to air) and the dish is well covered. Make and enjoy!

Yeah, I am confused about all the rave reviews. I followed the recipe and ended up with a curdled mess. The taste was awesome though, so too bad it turned out the way it did. To anyone who decides to try it, omit the butter. With all that cheese you really don't need it and the cheese + butter creates a lot of grease.

The first time I made these the potatoes didn't cook enough, it was greasy, it was not creamy, and the cheese was overcooked(after 1 1/2hrs). UPDATE: I boiled potatoes (skin on) for 15 minutes. Sliced them with skin on (keep some vitamins), omitted butter, mixed one can low sodium cream of mushroom soup with skim milk until smooth (w/some thickness), then followed the recipe layering potatoes, garlic, soup/milk, cheese and so on. I baked it 30 minutes covered, then 30 minutes uncovered - My husband went from not liking it, to saying it was the BEST SCALLOPED POTATOES. It was creamy, not greasy, potatoes were done perfect. Try it this way if you were not pleased the first time.

I have made homemade cheesy scalloped potatoes so many times over the years but was really excited when I found this recipe! When I make scalloped potatoes, I make a homemade cheese sauce (butter, flour, milk, cheese). I thought this recipe would cut out that entire process and make for quicker prep time. I just took my potatoes out of the oven (they have been in there for 2 hours) and I'm disappointed in how clumpy the sauce is. I am letting it cool but I don't think that will make it much better. There is no what scalloped potaoes will cook in an hour. I knew that going into this recipe. I use a mandoline to slice my potatoes thin, but it still takes a long time to bake. The next time I make scalloped potatoes, I will go back to making with with my cheese sauce and layering the dish - potatoes, sauce, potatoes, sauce, etc. It's much better that way.

I sliced the potatoes on a mandoline, used half and half cream, and didn't have provolone so I left it out but added extra cheddar. I had some leftover cheese sauce from a mac and cheese dish I had prepared earlier so I added it as well. It was baked in a 9x9 pyrex dish. As written the heat and timing is off, the potatoes were still al dente after an hour and a half. The completed dish was swimming in water/separated milk fat, even with the addition of my leftover mornay. The flavour was good, the potatoes were a messy, liquidy glopfest.

I read most of the reviews and decided to give this a try, knowing some of the negative possibilities. I think I figrued out that this recipe needs to be made in a large baking dish with lots of surface area and the potatoes need to be sliced *very* thin. I made mine in a 1-1/2 aqt. casserole and experienced some of the problems others have -- greasy top and underdone potatoes. The flavors were wonderful, though and we all loved the richness and cheesiness...and the garlic! But next time I will use a 13x9 pan, slice the potatoes paper thin, and blot the top of the casserole before putting on the Parmesan cheese.

Wow! Definitely a crowd pleaser. I would take the advice of others and cook for much longer at 300-325. Any higher temp and the milk curdles.

I prepared a day ahead by covering with foil & baking for the 1st 30mins, then cooking uncovered the other 30mins the next day. I thinly sliced 5 medium potatoes on a mandoline in a 9x13 pan & added some finely minced sweet onion & between the layers.

Excellent! I added a layer of thinly sliced onions in the middle.

this recipe is so easy, and so good it should be outlawed! I've made it several times since I found it, and every time it has been a total success. If you are a scalloped potato fan, then this is the recipe for you! Quick and easy tip...the last few times I made it, I used a mixed blend of shredded cheese (the pre-bagged mixes from the grocery store), and it worked out great.

THE TIME TO COOK IS TERRIBLY WRONG AND AFFECTED THE HOLIDAY MEAL - WE ALL FINISHED EATING AND THE POTATOES STILL WERE NOT DONE COOKING!

This recipe is AMAZING! I wouldn't change a thing. The first time I made this it turned out perfectly and my whole family loved it. It's become a holiday tradion to make these. The garlic and cream and cheeses blend perfectly and these are the best potates I've ever eaten.

Loved it so cheesy and creamy. Forgot to read reviews and I had mine in corning ware 1 1/2 qt and needed to cook longer. I did cover the first 1/2 hour, then uncovered...should follow what others say and maybe extra 30 minutes.

Loved it!!! First time I make scallop potatoes. My husband couldn't get enough. Only changes: I added onions, and had to cook it for way longer, almost 2 hours. Totally worthy!!!!

Very eagerly tried this recipe and followed it to a 't', even using the suggested cheeses. It was very tasty, as reviewed. However, my family and a guest agreed that the flavor did not merit the cost and fat of the ingredients. I will adapt this next time by using everything except will use 1 3/4 c milk mixed with 2 T flour instead of the cream.

Made this with ham steak and baked asparagus with balsamic butter sauce (from this site), and they disappeared like magic. I used gruyere instead of provolone, 6 cloves of garlic, half and half and some cayenne to spice it up a bit.

I had to do some tweaking on this recipe. By the time I went to prepare it on Christmas day I realized we didn't have Heavy Cream. I substituted a can of Cream of Brocoli & milk to equal what I needed. -(doubled the recipe). My only complaint is that the recipe only calls for an hour cook time & so that's all I planned for. My family was kind to eat some, but it was crunchy instead of creamy. I'd recommend having at least 1 hour 45 minutes to cook these potatoes. After I re-cooked this recipe it was AWESOME with left over ham. *** (just cook it longer than recommended!)

Very good & very easy! And very RICH! I like that you don't have to make a white sauce for this recipe, it makes it much easier. I omitted the butter (not that that saved many calories in the scheme of things)and added an extra clove of garlic. Thank you, Karla!

My husband loved this so much he asked me to marry him again! The kids and I thought the taste was perfect, but very heavy so next time I'll be using milk in place of the heavy cream.

as written....yikes!688calories and 56g fat per serving!!!! With these changes a little less unhealthy and 4-5star.Spray dish with cookking spray.I used skim milk. I kept the butter because 2T isnt that much...Only 1 1/2c reduced fat cheddar, really thin sliced provolone, and about 1/3cparm.I baked mine covered at 350 for an hour, in a 9x13.

I made this recipe between the holidays. After dinner my wife said "POTATOES TO DIE FOR! A 10+". What more needs to be said. Good job KarlaLV.

Terrific recipe! I would add more cheese and garlic (I have a family of cheese lovers!).

Very tasty, but my very thinly sliced potatoes took almost two hours to be cooked fully (at 350). Also, the sauce was quite greasy. Everyone loved the flavor, though.

I loved these! The only changes we did were to use minced garlic, half heavy cream/half milk/sour cream mixture. We also cooked for 15 minutes longer, just to make sure they were done, and covered them for the first half hour. Will make again!!!

This was good, but a little overly cheesy for my taste. Like other reviewers, I wisked together one cup of fat free sour cream and 1 cup of skim milk instead of using heavy cream, which worked out great. Next time I'll use a little less cheese and add some onions.

Three words: Nom nom nom.

Superb (and very rich) scalloped potatoes. As suggested I also used part milk instead of all cream, omitted butter, used grated gruyere instead of provolone, sliced potatoes using processor and came out great and plenty rich. Feeds alot & and great for dinner parties. Can hang out in oven a while and not dry out. Will definitely make again. Thanks for sharing this one.

I really like these potatoes. This recipe is versatile, too. I've changed the cheeses to suit what I've had on hand--like cream cheese, Swiss, or low-fat cheddar--and the result is always excellent. Also, I use inexpensive (white) potatoes, not Yukon golds; and I always cook with skim milk, yet the dish is still very rich. The only reason I don't make these regularly is the calories involved.

THIS IS ABSOLUTELY FANTASTIC!!! I USED A LITTLE OVER 2# OF POTATOES AND LAYERED THEM IN A 9X13 DISH. EVERYONE LOVED THEM AND ASKED FOR THE RECIPE!!!!

I followed this recipe as stated and it turned out wonderfully!! If you add ham, take away the heavy cream, add sour cream and milk, etc. etc. etc....you're not really rating THIS recipe!! This recipe is wonderful as is - I took it to some friend's house and they had seconds and thirds!! I'll definitely make it again.....only thing is it did take longer than 1 hour for cooking time. I had to eventually crank the oven up to 400 to get them finished in time. I used Yukon gold potatoes, and sliced them super thin with a mandolin too. At any rate, the taste was BETTER than expected. I'll make these over & over. Thanks so much!!!

This was okay. We liked it, but I don't think it was good enough to justify how fattening it is.

This recipe requires at least an extra 30 minutes to bake. I set it at 350 throughout.

It would be difficult for me to not rate a potato dish with 5-stars because I LOVE potatoes! This one was so good. That semi-hard crusty slightly-browned cheese top was the best. I used fresh garlic, but also added a sprinkling of onion & garlic powders. Ended up only using cheddar and parmesan cheeses because my provolone was frozen solid. Used 2 russets and 1 red potato, and mostly cream, but had to top it off with a bit of sour cream to make a full pint because that is what I had on hand. Baked it foil-covered for the first 1/2-hour, then uncovered the 2nd, but even though I sliced the potatoes really thin, some still weren't done; I think ideally it could have used another 20-30 minutes in the oven at the 325F temp. Thanks for the great recipe, KarlaLV, and for your assistance, Reviewers!

I really like the addition of extra cheeses and garlic, however the Creamy Au Gratin Potatoes recipe (from this site) is much better and you can make those same additions to it and not worry about your potatoes not being fully cooked.

These are fantastic. These will become part of my hoilday meals!

Definitely delicious! If you double the recipe as I did, you do not need to double the butter, but you will need to double the cooking time! If you up the heat, the bottom will burn, so just give yourself 2 1/2 hrs of cooking time to be sure the potatoes are done. Everyone loved them!

I found this recipe on your website last year because I was tired of the same old scalloped potatoes. My family is still talking about them, and they are a special request by everyone that tried them. I had lost the recipe, and I am so happy to have found it again, so as not to disappoint my family.

These are so sinfully good, I felt guilty eating them. I question if the person who wrote this recipe really means a "pint" of heavy cream. That's 2 cartons since they are half pint, but anyway I used 2. I think half and half would work just as well in this. Changes I made were: I used red potatoes since that's what I had on hand. I used garlic powder instead of fresh garlic, which worked well. Next time, I will used something other than provolone for the 3rd cheese, it was stringy like pizza cheese and I prefer a cheese that melts down more. Also, I boiled my potatoes the day before, I think the water in raw potatoes changes the flavor and consistency of a recipe. This is wonderful with ham and I highly recommend it. I know I will make it many times again.

Wowwa! These potatoes were AMAZING! I made them yesterday to have with our Easter Dinner. I did not have any heavy cream, so I used 2% milk and it still came out really good and creamy! The garlic really adds a lot of flavor and surprisingly is not overbearing. I am making a second batch tonight for dinner and adding chunks of our leftover Easter Ham. Thank you for sharing!

Everyone liked these. I used half & half (10% MF) rather than heavy cream. Had no parmasan on hand but it still cooked nicely and browned beautifully. Great recipe (I put onions on half of it as the kids aren't so fond of them, so we were all happy.)

The taste is great, but this is the 2nd attempt I've made with this recipe - both times the consistency was very watery. I give up on this one. I'll be looking for a new scalloped potatoes recipe.

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!

Absolutely Yummy!

Yum, yum, yum! I used sharp cheddar, parm, and aged gouda (very tasty addition). I also ended up cooking for a little longer...about 25 minutes more than directed. As a hint for those who encountered the "curdle" thing, here's something I found useful from the Iowa State University Extension: "The protein in milk is likely to clump together when it is exposed to acid or salt, causing curdling... When making scalloped potatoes, if you avoid too high an oven temperature and too long a cooking time, the milk is less likely to curdle. Parboiling the potatoes and using evaporated milk further aids the product."

Cooking time too short as posted and/or temp not high enough. Next time I will increase oven temp to 375 and also try convection setting. I should probably have had the liquid at room temp when I started; maybe that would have helped them cook faster. Lots of grease even though I used half 'n half not heavy cream. Don't need the butter on each layer. Did sprinkle both layers with a TBSP of flour. Not sure if it helped or not. Next time I will make more, thinner layers and will saute lots of onion and add to the layers. Garlic was a big positive - I added extra. I used cheddar for the layers, asiago on top, and the person who said putting parmesan on top would brown and crisp top was correct. Not a difficult recipe and end result tasted really good, just needed to tweak the temp, time and fat.

I have made this recipe twice with great success. I read the reviews and so was forewarned to be cautious and leave plenty of time for cooking -- it took mine almost an extra hour. I doubled the recipe and baked the potatoes in a 9x13 inch pan for 45 minutes covered with foil. I removed the foil and baked another 30 minutes and then tested the potatoes. They needed another 30 minutes baked covered with foil. I finished by removing the foil, covering with Parmesan and baking a final 20 minutes. They were awesome. The cheese on the edge of the pan was crispy and delicious. All but one spoonful was eaten and guests raved. This will be a staple in my house.

Loved the provolone topping. The potatoes were uncooked though, so will take another reviewers suggestion of boiling the sliced potatoes briefly first. Very high fat meal, will lower the butter content next time too. Won't make often just because of the calories/fat.

My husband and I would rate this 4 1/2 stars. Easy to make and not at all time consuming---(1) didn't peel the potatoes (honestly, no need to!) (2)used a mandolin to slice very thinly (3)used a garlic press (used 5 cloves)instead of slicing (4) used shredded mexican cheese mix (great flavor!), and lastly, salted generously as per previous reviewers' suggestion. Otherwise, followed the recipe as written and it turned out great. Next time, I won't add the butter---didn't feel this added anything to the recipe other than more fat. This one's a keeper and worth making for company and the holidays.

This is my family's favorite scalloped potato recipe. However, as with other reviewers, the heat and/or timing is way off. Maybe I used too many potatoes and too many layers? I didn't like the two layer method so mine had 4 or 5 of very thinly sliced potatoes and added the Romano to the layers rather than on top. After three tries, I finally got it right with a temp of 375 covered for one hour, then uncovered for an additional 30-45 minutes. A little on the greasy side but that's ok with a nice beef dinner.

I tried this twice. First without changing anything at all in the recipe and then again changing the cream to sour cream and milk as others have. Both times it tasted great, but the texture was not creamy. It looked curdled.

Yum, Very good recipe. I did make one change and used 5 green onions instead of garlic. It added color and a flavor that I'm more partial to. I like garlic to be subtle and not particularly with my potatoes. But followed everything else to a tee. Devine! (Oh, almost to a tee; did boil my potatoes to pre-cook a bit for 15 minutes and then only baked for 40 minutes.)

Very good potatoes. A keeper recipe. Follow directions to the tee. Very good! 1st time making scalloped potatoes.

Wonderful flavor, especially with the smoked cheese blend I put on top. I am only giving four stars because I cooked over double the time to achieve tender potatoes. The recipe should say to slice VERY thinly, and I think 3 or four layers were preferable to the two layers as written. Great taste though, it just needs tweaking for the procedure. ~~~NOTE: I raised the heat, varying from 350-425 (depending on what else was cooking in the oven), and I covered the pan, and the cream boiled and clumped. This must explain why the recipe calls for low 325, to avoid cream separation. Heavy cream is finicky :)

These tasted pretty good, but I much prefer potatoes where you make a creamy white sauce first. This didn't really have a creamy sauce at all, just cheese. Plus, I had to cook it almost double the time listed before the potatoes were tender. I used a full paper towel to soak up the grease floating on top before serving, and it was still pretty greasy. It was a lot of work for a so-so result. I did enjoy all the cheeses, and used Tillamook Garlic White Cheddar for the cheese for some extra garlic flavor. So the flavor was great, but I wouldn't make these again.

I used aged white cheddar and sliced smoked provolone. I also added a bit of sour cream.

Oh my! These were heavenly! I didn't change a thing with the recipe and they came out perfect! Couldn't have been any better! I plan on making these again and again! Thanks, Karla!

Followed the recipe exactly, this turned out rather greasy and the texture was unappetizing. I think this recipe goes overboard with the cheese. I wouldn't recommend it and wouldn't make it again (at least not with the suggested combination of cheeses), and this is coming from people who are huge cheese lovers.

I respect that we all have different tastes and I love cheese, potatoes, and garlic but did not care for this recipe. It does seem that it would be good for families with picky children that like simple tastes. I prever a more flavorful recipe and this was too basic for me. The heavy whipping cream and butter make the dish extremely heavy, as well as drown out all other flavors. The cheddar adds a little something but is too bland a cheese - even sharp cheddar which is what I used along with provolone and parmesan(fresh). The end product is very basic/greasy/heavy tasting and lacks flavor. I would instead use a more flavorful cheese combo like provolone, parmesan, asiago, and maybe fontina or even gorgonzola throughout all the layers, add some spices to give it a good flavor. I would also suggest NOT using heavy cream as others have, but rather milk and perhaps omit the butter.

I made this for Easter dinner, and was disappointed--but it was my fault! I read the reviews, and many reviewers (and Martha Stewart) recommended substituting Gruyere cheese for some of the cheddar. Ick! Although I did have to cook these for longer than the recipe called for, I expected it and planned it. I used milk instead of cream, and used the Martha Stewart method of placing the thinly sliced potatoes into a skillet with the milk to soften the potatoes-- this also allows the starchiness of the potatoes to thicken the milk. I will make these again without the Gruyere, and I'm positive they'll be great.

Very tasty, very rich, but cooked it an hour longer than suggested and the potatoes still weren't done completely. Cooked it at higher temp too.

Great recipe! Just make sure the potatoes are very thin and I added a little more cream

Very good. Heavy.

I've been searching for a good scalloped potato recipe that my family would enjoy, and this is it! Next time I'll slice my potatoes a little thinner, as they were very slightly undercooked, but the flavor of the cheeses and garlic made up for that. I also took the advice of another reviewer and pressed my garlic cloves and whisked them into the cream before pouring over the potatoes. The cream is quite rich, so the only thing I might do different next time would be to cut down on the cream (and butter) a little and maybe use some half and half instead. But all in all, a wonderful recipe. Thanks for sharing!

Loved this recipe.... I added bacon bits and breadcrumbs on top for the last 1/2 hr.... i found one hour was not nearly enough cooking time and i even par boiled the potatoes first. I needed an extra 1/2 hour so 1.5 hours total. I would definitely make this again.

Delicious! The only thing I had to change was the cook time. It took about 30 minutes longer than expected, but it was worth the wait. Everyone loved it!

Great, easy recipe! I did make some adjustments and tweaked it to add my own personal touches. I used the 1 c sour cream and 1 c nonfat milk in place of cream. I also found that parboiling the potatoes whole for 5-7 minutes (depending on their size) really helped in slicing them. I used cheddar, muenster, and grated romano cheeses, and since cheddar and muenster are usually pretty greasy, I opted to not use the butter. I mixed in some chives with the sliced garlic and topped the casserole with paprika. I also covered the dish with foil for the first half hour only, which helps seal in moisture and juices and keeps it from getting too crispy. Wonderful, easy, and easy to tweak! Using it for an Easter Feaster today :) As for not using a recipe "AS IS:" being that there are billions of taste buds on every individual's tongue, everyone's tastes and preferences are different. I say tweak away! Have fun with it. That's what cooking's about!!!

This came out so pretty, i used cheddar, mozzarella, and Parmesan and made more layers and a bit more butter, but it came out so well. using a mandolin really helped on making nice even slices and I'm definitely going to use this recipe again.

A WONDERFUL RECIPES-USED HALF AND HALF INSTEAD OF HEAVY CREAM----I DID HAVE TO BAKE IT ABOUT AN HOUR MORE THEN RECIPE CALLED FOR. MY WHOLE FAMILY LOVED THIS DISH.

Delish! I use extra sharp cheddar (and more of it!), and more garlic. Also needs to cook longer than stated. It is helpful to boil or microwave the potatoes before baking!

The smell in the oven is so deceiving! Everyone was so excited to taste this recipe and it fell flat on its face. The potatoes clearly required some cooking beforehand (which I did, but not enough). The cheddar cheese was greasy and didn't coat the potatoes very well. It was basically bland potatoes layered with clumps of separated cheese. I would suggest scrapping this recipe and trying another one.

good but actually needed 2 1/2 hrs for the potatoes

AMAZING! We've made these twice now and they are wonderful! Do be careful that they don't overcook or the cheese crust will be tough (but still tasty!). Excellent post! Thanks!

These are cheesy, creamy and good. Baked them in a 9" X 13" pan. My food processor didn't slice very thin, so they had to bake about 1 hr. 50 minutes. Next time I would salt and pepper the potaotes directly, rather than salting the cheese.

Made this for my fiance's family for Easter dinner. I didn't know this ahead of time, but apparently half the family loves scalloped potatoes. I'd never attempted making them before, so I was terrified! Long story short, they absolutely loved them and commented on them all night! I did substitute half fat free milk and half low fat sour cream instead of the heavy cream. It was still fantastic! Baked for 1 hour with foil on and 45 minutes with it off since I doubled the recipe. Yukon golds came out perfect: firm, but teeth sinkable.

I made this last night for company and it was absolutely yummy. I did cut back on the cream and I boiled the potatoes for about 10 minutes. Our neighbors called today and asked for the recipe! A real hit!

I made this the other night for my family...all men. They couldn't get enough of It! I was wife mother and daughter supreme that night. I did exctly as the recipe called for but, added real bacon bits and topped with chives..My husband said they we're almost a meal alone. The butter was a little greasy but, I used a blended butter/ veg oil. Next time(tomorrow) going with real butter. Seriously try this one...so worth the time Thank you so much

I decided to make these because of the mouth-watering photo by LatinaCook. I cubed 3 large russet potatoes and in place of cheddar, used shredded velveeta. I replaced 1/2 the cream with light sour cream so I wouldn't feel quite so guilty! Following LatinaCook's suggestions, I baked with foil the first 1/2 hour, then removed it & sprinkled on the parmesan. To save time I used garlic powder & onion powder, and I will use more next time. I ended up baking a total of one hour & 15 minutes, and I baked at 350 degrees. The potatoes were flavorful and tender with a nicely browned, cheesy-crisp top. Thank you Karla!

i used half and half in place of the heavy cream and it turned out awesome. also, in place of the sliced garlic, i used pressed garlic

WOWSERS! This is DELICIOUS! If you're counting calories pass on this one...but if you want some REAL comfort food-GO FOR IT! We just added some onions for extra flavor and baked an extra 45 minutes to make it super gooey! It's AWESOME leftovers too!

Made as recipe directs. Had to allow a longer cook time for the potatoes to be desired consistancy. Overall not bad will make next time with a few adjustments.

Delish! I didn't have the ingredients perfect but mine still turned out great! Will be making many times. Potaoes need to be very thinly sliced.

yum!

Cook time is way off on these. I cut the recipe in half and used my food processor to slice the potatoes very thin and after 1 hour they were still very hard. Cooked additional 1/2 hour and increased the temperature to 400 and they still were too firm in spots. Definitely blanch first if you are making this! I also found the garlic a little strong but I swapped the parmesan with asiago that I had on hand so maybe the combination of the two was a little overwhelming. I feel the butter isn't necessary in this recipe either, there is plenty of fat from the cheese and cream, the butter just leaves greasy spots in the dish where the oil rises to the top. Not a keeper for me.

EXTEREMLY tasty! I made this for a potluck thanksgiving dinner and everyone loved it! A few ideas I took from other members: 1) Raised the temp in the oven to 380 2) covered the potatoes for the first half hour and sprayed the foil with Pam 2) Added sour cream and reduced the amount of cream 3) Didnt add butter - and was glad I did! Would have been WAYyyy too greesy. Definately will make again!

Maybe I was just expecting to much because of all of the great reviews but I was extremely disappointed in this recipe. I did not care for the taste and all of the cheese made it quite greasy. As other reviews mentioned, it took much longer than the recommended cooking time.

I made these for Easter and what a disappointment. I followed directions but used sour cream and 1/2 and 1/2 in place of the heavy cream. I used my mandolyn to assure thin slices. We tested them after an hour and the potatoes were still undercooked and hard. I ended up microwaving the dish and they still never cooked through. I have never had this happen. They were very watery and awful. It was a joke at the table after while just trying to get these to cook. Any thoughts on this disaster?

I came across this recipe almost 2 years ago, and have always had rave reviews when I make it. However, plan on at least 1 1/2 to 2 hours baking time - NOT the 1 hour they suggest. Also, as mentioned by other reviewers, half & half works great & even regular milk works in a pinch. I also tend to add a bit more garlic as my family loves it, but that's just a personal preference. This is an outstanding recipe - you'll love it.

These were good with a few changes. The cooking time needs to be doubled. Also, I used half & half instead of cream and topped it with gruyere cheese instead of provolone.

I don't like to change recipes when I make them for the first time, but I didn't have provolone so I used swiss (and garlic salt instead of garlic). It came out fantastic. I will be making it with the Provolone this weekend. Can't go wrong with this one.