Scalloped Potatoes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome dish.. I used Jarlesburg as a substiture and wow, it was unbelievable.. this dish was simply amazing. Definitely on my 'go to' list from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was awesome! I made it for my mother-in-law's birthday and everyone raved about it. Thank you Emeril for sharing this. It is going to be my traditional Scalloped Potato recipe from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Emeril shines again in this recipe!! This is my new potato side dish stand in for special occasions!! I followed, using all red skins instead and used a blend of swiss, white cheddar, and pepper jack. I always freshly grate my cheese from fresh bought blocks and find this makes a total difference from using the pre-shredded stuff. You can taste a difference!! I also used Panko (reg. or Italian seasoned, mixed with a little melted butter with some fresh chopped parsley and chives on top and rub sliced garlic cloves on the baking sheet after lightly greasing with the butter before building the casserole. Everyone always goes for seconds... there's never any left over...worth the splurge and much deserved break from dieting!! Thank you Emeril!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband requested scalloped potatoes for dinner and although I'm an excellent and adventurous cook, I had never made them before. This recipe was absolutely incredible. It was easy to prepare...I used a mandolin to slice the potatoes and used about 3 lbs. of Yukon golds. I did need a little extra cream to cover the potatoes in the pot, but I was also able to make another smaller casserole dish for later with a little bit of extra cheese so that I can serve them again tonight! I used a blend of swiss and Gruyère cheeses and the final product was amazing! It was simple and so, so cheesy and delicious. This is the third time I used one of Emeril's recipes and once again, it proved to be outstanding!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a special dinner tonight and it was by far the best scalloped potato recipe I've ever made! I used 2 cups cream and 2 cups whole milk, and it just made this so yummy and creamy. I know I'll use this method from now on...it's a perfect base recipe to add your own touches to as others have suggested, but what a foolproof way to make luscious potatoes. Bam! Thanks, Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely wonderful! I used several types from the leftover cheese tray and leftover Christmas ham. The potatoes are delicious, and still taste just as good as "double" leftovers a couple of days later. I plan to make this again next year!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I will start out by saying that my husband says these are the best potatoes he has ever had in his entire life! Of course all the cheese and cream have to be wonderful, right? Well I made these to accompany Paula Deen's stuffed beef tenderloin last night for New Year's Eve and it was the perfect pairing! Looking forward to reheating today!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These came out perfect!!! I think the success comes from simmering before baking and not needing a lot of butter. I used 4 large potatoes, 2 cups heavy cream adding whole milk, no more than a cup, as needed while simmering and layered with baby swiss. Heavenly!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh My Gosh!! I remember watching this episode. I just made these for our late holiday dinner and this is very easy, yes just a tad scary because I have never tried to make them before...we always make "funeral" potatoes, or cheesy. The use of a mandolin (sp makes this a snap. The potatoes come out thin and evenly sliced, which I think is the key to making this. I used the cream, omited the swiss, used nutmeg, and sprinkled parm on top before it went in the oven..may I say BEAUTIFUL!!! This is a keeper. Thanks Emeril!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I give this 5 stars because it is 1 delicious, 2 creamy, 3 easy, and 4 most of the work can be done hours before the guests arrive. Made this for Christmas Eve dinner 2010. Read nearly all the reviews and decided to use 2 cups heavy cream/2 cups half and half. Texture was sublime: creamy but not too rich. Went to the frig for my 8 oz package Swiss cheese and saw that a family member had eaten 2 oz of it, so I quickly grated 2 oz fresh Parmesan that I purchased for another holiday recipe. I don't like Swiss, but because of positive reviews I used it (and the little bit of Parmesan anyway. I too believe the recipe could be jazzed up a bit by using more cheese, bacon bits, chives, onion bits, or whatever. But for texture/creaminess and ease, this is the ideal scalloped potato recipe. From now on this is the only recipe I'll use. Put some Ritz style crackers in food processor with 2 tablespoons of butter and sprinkled the mixture over the spuds before baking. Wonderful!