Four-Cheese Scalloped Potatoes

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I have to admit it...one of the best dishes ever!

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This was a really good recipe--nice change from typical cheddar au gratin. I sliced my potatoes thin in a food processor so they were uniform. Warmed the cream with the nutmeg and bay leaves on the stove and then removed the bay leaves. I substituted guyere for the raclette cheese. Did the dish as one step...in a 9 x 13 pan I did one layer of potatoes, added some chopped onion, sprinkled with a little garlic powder, salt, pepper and butter pieces, then a layer of the cheeses, then another layer of the potatoes, salt, pepper and butter and then cheeses. Poured the cream over the top and baked along with my Ham for Easter dinner. I was worried since I didn't do a flour/butter roux the sauce wouldn't be creamy, but it was awesome! It was very creamy, rich, flavorful and delicious! My guests gave it rave reviews also. It reheated well and was still creamy and yummy as leftovers. Will definitely make again!

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Oh my goodness was this decadently delicious!!! I served this as a side dish for Easter Sunday. I followed the recipe almost exactly, using Comte cheese and instead of 2 cups heavy cream, I substituted a half a cup of the cream for half and half (I ran out of heavy cream. That didn't affect it at all. I also used extremely fresh bay leaves from my garden; and I doubled the nutmeg because I like to get a stronger hint of that flavor. I baked it a couple minutes longer to make sure the top was nice and golden brown before taking it out of the oven. I also left it covered with foil on the counter a bit longer while I finished the rest of the meal prep; but it was still perfectly hot and delicious when served. Definitely a keeper!

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I just made these in a deep, nonstick, oven-safe pan and moved from the stove top to the oven. Other than that, I followed the recipe exactly, and the results were amazing!

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Absolutely delicious! I made this as part of Easter dinner and it was a great choice. My brother said they were the best scalloped potatoes he'd ever had, everyone else loved them as well, even my potato disliking daughter.

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Awesome dish!! Was able to find all the cheese, made it in a cast iron fry pan. Didn't change a thing, my family loved it!! This one is a keeper!!!

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Not a fan of fried potatoes or scaloped. But Damn this was awsome flavor. So much so I am going to have the wife use it for a MAC and Cheese.

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I normally use another scalloped potato recipe but saw this one and thought I'd try it. This is the one I'll be making from now on! Wonderful! The only substitution I made was to use Gruyere instead of raclette. Very easy recipe!

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I was in Kroger on Friday, March 15th to pick up a corn beef brisket & a head of cabbage for St. Patrick's day. A chef was giving out samples of this recipe however she had added corn beef and it was OUT OF THIS WORLD it was very rich as other reviewers stated, I would only make this for special occations. The chef served from a 13x9 inch aluminum pan, hope this helps Chef#504125

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I want to make this for Easter. Can anyone tell me the size pan to use? Thanks!