Cheesy Garlic Scalloped Potatoes

From: KitchenWitchWay

On Jun 3, 2009

These went so great with one of my new favorite dishes, Mama's Bar-B-Que (Barbecue) Chicken. I loved the creaminess and wonderful flavors of the cheese and garlic! I used the Parmesan cheese this time. These will be enjoyed again! Thanks for sharing it!

From: Noo

On Nov 6, 2008

Rich,creamy,cheesy and completely decadent...oh yes,and absolutely gorgeous!You can't go wrong with this combination of flavours and ingredients..it's fantastic. I left the skin on my potato (why waste goodness) and sliced very thinly by hand.I subbed mozzarella for Provolone,as I can't get hold of it,and used romano for the topping..I cooked mine for about 15 minutes longer than stated,and it was perfect.The crust was beautifully crisp,giving way to creamy,garlicky,soft potato. Definately not for those watching their waistlines-a real treat! Thanks Sweetslady for a real winner!

From: slickchick

On May 10, 2008

OHHHHHHH my goodness, these potatoes are FANTASTIC!!!!!! Was looking for a scalloped potatoes recipe to go with my Pork Roast. These were over the top. My DH and I agreed that this might kill us but we would die happy Sometimes you just have to treat yourself. Didn't have any any heavy cream so got on the internet and found that 3/4 cup milk plus 1/3 cup melted butter equaled 1 cup heavy cream. Because of the butter in the heavy cream I left out step #4. This recipe is a real keeper.

From: Caryn Dalton

On Sep 12, 2007

I made these for Fall Pick a Chef (PAC. I didn't have enough cream, so I used about 3/4 cup and the rest I substituted with plain ole milk whisked with 1 TB of cornstarch. I believe I could've used even less without sacrificing either texture or taste. One of the pictures that I will post will show that my potatoes were sliced the thickness of a nickel. Sliced that thick, they took 2 hours to cook. Had they been more the thickness of a dime they would've been tender within the expected time. I used peeled baking potatoes. 1 1/2 pounds worth were 4 medium potatoes about 4 inches in length and 2 inches wide. The liquid makes the potatoes hard to cut into any discernable shape when hot so cutting them cold before reheating resulted in a much nicer presentation on the plate! I liked the way the parmesan made a nice crispy crust on top of the potatoes, but was quite a strong flavor in the end. I would like to try this with mostly the alternate ingredient romano then a nice sprinkle of parmesan. That way, the flavor is more mellow and yet the crust will still be pleasing in texture. The garlic flavor was very pronounced in this recipe and we like that, but I would also like to use my microwave roasted garlic in this for a more mellow alternative. The provolone cheese was definately a nice touch. Thank you Sherry, for posting.