Scalloped Potatoes

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I used half Yukon Gold and half Red Skin little potatoes, with the skins on (I wanted the color. I cooked them in the heavy cream (2/3 heavy cream, 1/3 half and half. After they cooked, I drained the potatoes, keeping the milk liquid seperate. I also sauted bacon, onions and diced red peper and set aside. Then I layered the potatoes, then the onion mix then the swiss cheese, ending with a potatoe layer. I made a rouix with butter and flour and then added the hot milk mixture until I got a thin sauce. I poured the sauce over the potatoes, topped it off with bread crumbs. I did the sauce because of the reviews saying that there was too much cream mixture and sometimes it curtled. This solved this problem easily. Quite frankly, I think the cream is over doing it and milk would work just as easily, especially if you are making the sauce to use. This dish is in the fridge waiting to take to Christmas dinner tomorrow, but I made extra and it came out delish!

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This recipe was easy to follow and it tasted phenomenal! The only thing I tweaked was that I cut the amount of Swiss cheese in half, and used sharp cheddar cheese instead. It definitely was not the healthiest recipe ever, but boy did I love it. I'll definitely be making this again!

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Not so great, swimming in fat and way tooooo heavy.

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I made this for a joint birthday party for myself and my dad. I doubled the recipe and it easily dissappeared by the end of the night! I used about 4 ounces more cheese than the recipe called for and instead of using only swiss cheese I used have montery jack as well. After baking I also let it stay in a chaffing dish. It kept well and didn't dry out.

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OMG! The BEST I have ever ate! I am a huge swiss cheese girl and this made me sooo happy. Everyone I have served it to goes back for seconds and wants the recipe. These potatoes along with prime rib and roasted onions have become my "new" tradition for Christmas dinner. You just can't go wrong with this recipe, it is so easy.

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Amazing recipe. I used gruyere instead of swiss. Also used only one tablespoon of salt. I put it in a 9 x 13 x 2 inch dish and used 3 large russett potatoes. Next time I will use 4. I also put it under the broiler for about 5 minutes to brown the cheese a little. Unbelievably delicious!

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This is a hit! I added chives as someone had suggested and it was perfect. I am making it for Thanksgiving as I can count on it being a winner.

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WOW this recipe ROCKS, love Emeril!!!!!

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These are the best scalloped potatoes I have ever tasted. The potatoes are always done exactly right, no half-done potatoes here!

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This is incredible! The only change I made was using different cheeses in the layers. Try some finely shredded sharp cheddar and monterey jack in this.