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Scalloped Potatoes 2 Ways Recipe

Scalloped Potatoes 2 Ways

Recipe Courtesy of Cathy Lowe

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on April 17, 2012

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    This was terrific; I did play with it a little after reading the other reviews; can't ever just follow directions. I used half grated swiss and half sharp white cheddar and added a little grated parmesan to the top with the other cheeses. I also used my garlic press to smoosh 2 large garlic cloves that I added to the cream. It was DELISH and my hubby ate it all up!

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  • on April 09, 2012

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    I don't know what I did wrong, though I carefully followed the directions, but these were so bland, we threw most of them away, and the "backup" Betty Crocker boxed ones were completely eaten. Swiss is nice, but swiss on a slice of potato with a sprinkle of nutmeg just was NOT anything special at all. We all agreed it was missing SOMETHING. What a disappointment to have made this for Easter dinner for my family. I'd suggest trying a small batch first before bringing it out for company. Perhaps the other reviewers who added additional cheeses made the difference. So much for following the directions :(

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  • on April 07, 2012

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    This is great. I've made this many times but when I make it I do a mixture of sweets and white potatoes. Excellent.

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  • on April 05, 2010

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    I made this for Easter dinner with ham yesterday. Talk about TASTY! My fiance loved this dish. I added a stalk of chopped green onion between the two layers only and did half swiss and white cheddar. Yummy!!!! This will now be the only scalloped potatoes recipe I'll ever use. I am so happy I found it.

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  • on April 05, 2010

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    My family and I loved this version of scalloped potatoes. The only thing different I did was add a small, thinly sliced red onion. I would definately make this again.

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  • on April 04, 2010

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    To Linda who asked if this recipe could be made in advance - I would be interested in learning that too - I am making this for the 1st time today - Easter 2010 - and I was afraid to try to assemble it ahead on the chance that if the potatoes were only half-way cooked (boiling part they might go rancid even sitting in a casserole dish in the fridge?? What I DID do was peel/slice the potatoes ahead and put them in a pot of cold water in the fridge until I'm ready to assemble this dish tonite. And of course you can grate cheese ahead.
    I wonder also - does this dish take well to being re-heated?
    Thanks
    Terri in IL

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  • on April 03, 2010

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    Does anyone know if you can put this scalloped potatoe recipe together the night before and bake it the day you are serving it?

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  • on April 13, 2009

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    I've never had success with scalloped/gratin potatoes, so thought I'd try this one after all the wonderful reviews. Well, they were all spot on! I doubled the number of potatoes and the cooking liquid and used sharp white cheddar instead of swiss cheese. I only had a pound of cheese, which worked out to two cups, would have been more "cheesy" if I doubled the cheese, too. After I peeled the potatoes, I used my food processor to slice them, easy work! I layered the cooked potatoes in a 9X13 pan, and poured just enough cream to come up to the top of the potatoes. I just put the cheese on the top, instead of making layers. This recipe was so easy and everybody loved them! Next time, I think I'll triple the recipe!

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  • on March 22, 2008

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    I changed it up just a tad. I mixed the cheese-1/2 swiss 1/2 cheddar, added finely chopped onion and garlic. I took it to a large family gathering. It was gone in a flash! I actually filled up a large foil baking dish and threw it away since there was nothing to bring home! I am making this dish for Easter. Super easy!

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  • on December 31, 2007

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    I have made this several times for company, everyone always comments on how good it is. Last time I put a layer of grated parmesan reggiano on top to add a bit more cheese flavor and get a nice golden brown top.

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