cccalberta , 1 years agohi all, can anyone tell me do i bring the sauce to a boil (bubbles around edge doesn't seem to be happening and sauce then runny and boils in container). any help would be great..
tynisha3354 , 1 years agoI really loved this and so did my husband! I didn't have whipping cream so I mixed sour cream and milk and used that as a base between potato layers. Also I used a bit of Parmesan cheese, but mostly used shredded Colby Jack. I think whatever type of cheese tip use will be good as long as it's a kind you like. It's very interchangeable. I also didn't peel the potatoes I left the skin on and my husband didn't even notice. It's a nice way to save sometime. I baked for an hour and they were perfect. You do need to season quite a bit.
MissMuffi , 1 years agoDelicious and simple! I didn't have whipping cream so substituted sour cream and milk. Was rich, creamy and yummy. I would definitely make this again :o)
aphilbeck8 , 1 years agoIts my homegrown garlic and more than called for that made this great recipe. Also used my homegrown yukon potatoes for this recipe. OH YUMMY! And used monterey jack and cheddar cheese. Thanks for pos\ting.
debbiecon , 1 years agoThis was really a hit at our house. My husband has taken the leftovers every day to work since I made it which was three days ago. I will for sure be keeping this recipe. Debbiecon
1horse4me , 1 years agoThis was awesome! Best scalloped potatoes! I will be making these from now on. I did not have any gruyere cheese so I used a smoked baby swiss and and small amount of sharp cheddar. Turned out wonderful!