Scalloped Potatoes

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sublime...did I follow the recipe though...absolutely not...this is what I did differently...#1 I used yukon golds...#2 I used a shredded 6 cheese italian mix which included smoked mozzarella, fontina, asiago, parmesan, provolone and romano...#3 I added a sprinkle of nutmeg to the cream mixture...#4 I made several more layers than the receipe states...I probably did 5 layers...#5 cooking times are way off so I just followed my instinct as to when potatoes were considered "fork tender" and also baked a lot longer than 30 minutes...bottom line is to let this recipe be a guide...but you choose to be inventive and instinctive

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I did this recipe and put in 2 cups of half n half and 2 cups of heavy cream. Added minced garlic, salt, pepper, a spice blend by The Gourmet Collection called Roast Vegetables and Fries. The cheese I put in was swiss with a little mozzerella I had left over and parmesan on the top. I had it with ham and we loved it!! I will be making this one again. I looked at Michellex1913 comments below and it helped me add most of these ingredients! THANKS Emeril and Michelle!!

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This one was fantastic! I did change the cheese by mixing up shredded colby-jack and sharp white cheddar. Then I topped it with parmesan. Very creamy and absolutely delicious. My friends loved it.

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I really liked it because I really like swiss cheese and would definitely make it again but would try different cheeses or just plain with onions because the rest of my family is not a fan of swiss cheese. This recipe is definitely a keeper

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I'm giving it 5 stars because it was delicious but I edited the recipe. I used 3 lbs of potato, 10 oz of freshly grated swiss cheese and 1/2 cup of Parmesan. I used 2 cups of cream and 2 cups of half and half. I added roasted garlic, pepper, thyme, nutmeg, and salt to the cream. My potatoes were cut to 1/4 of an inch. I used a 9x13 inch glass dish. When the potatoes were just tender I put half of the potato slices in one layer, and enough of the cream mix to almost covering. I added half the cheeses. I added the other half of potatoes and added another cup or so of the cream mix. Not enough to cover the potatoes. I topped it with the rest of the cheese and added a little more pepper and salt. Baked at 425 degrees until potatoes were done, and sauce was thick, about 45 minutes. LOVED IT.

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I made this for Easter last year and it was a huge hit with my family and friends. I added some garlic, cut up some onions plus more heavy cream. When it almost cooked I added a nice splash of tabasco sauce, it seems to bring it all together. This is now the only way for us make scallop potatoes. Emeril you're the best.

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Made this today for the first time. Awesome. I used 2 cups half & half plus 2 cups heavy cream, and a mixture of jarlsberg and gruyere cheeses. I did add extra salt per other reviews but, otherwise, followed the recipe. It's definitely not your "boxed" potatoes. Will definitely make again.

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Great recipe! This was my first attempt at making scalloped potatoes (not from the box that is and they turned out perfect! I mixed the cheeses as well after reading the reviews, but mostly because the grocery store was having a sale on select brands and those were what we used. Great!

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This was great! I tried making gratin potatoes over the years and the results were always mixed among the guests. This year, I made this recipe and everyone loved it. Didn't substitute anything and everyone agrees that this is the recipe I should stick with.

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Fantastic! I have used many types of potatoes... but I agree than Yukon Golds are the best. I use french gruyere (and must admit I use a bit more than 8 ounces!