5 Reviews

I just ate mine. (okay, "wolfed down" is more accurate...) Let me start with the caveats and provisos, as I am wont to do.

1) Instead of using any butter, I just sprayed the bottom of the pan with PAM. Seems to have done the trick.
2) I used what I had on hand: a) russets instead of reds and b) a blend of cheddar and parmasean instead of gruyere.
3) I did not peel the potatoes. Yes, I'm lazy. But, hey- I like the skins and that's more much-needed nutrition.
4) I did not soak the potatoes for the full hour. I figured that I shouldn't because the russets are less waxy. With another 10 minutes of soaking, they probably would have melded with the cream better. Lesson learned.
5) I increased the recipe by 1 serving so it would better fit my trusty 9 x13 Pyrex.
6) I used a lot more cheese, maybe 2 cups total; certainly more than the extra serving called for.
7) The recipe says to let it sit for 10 minutes. I recommend 15 to 20. You want this to mellow out and be cooled enough for shoveling.

Now, all that said, obviously I really liked it. The changes I made probably resulted in something more rustic and less refined, but I can't be sure without a comparison. Still, this is an excellent dish sure to please even picky eaters. If this really can be made with milk instead of cream, then I have a new favorite potato recipe.

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EdwardLCote July 11, 2011

Had great flavor, easy to make but turned out a little watery and I couldn't get the top to brown - have no idea why.

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lovelyloril December 29, 2009

Hi, made the scalloped potatoes and not sure what went wrong. when cooked the milk (used half and half cream)looks cruddled. help anyone. thanks

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antonia58 December 30, 2011

What can I say about Julia! This is an incredibly delicious dish. I usually make it with milk rather than cream and I find that the butter fat and cheese fat that exude while baking make it rich enough.

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coconutty November 26, 2007

Just great! A really easy mid-week potato recipe. I did not have whipping cream, so I used liquid creme fraiche and I substituted the Emmenthal cheese with Gruyere cheese.....because I had some in the fridge! I make potato gratin dishes all the time - this was very easy and VERY tasty!

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French Tart January 17, 2007
Scalloped Potatoes With Heavy Cream and Cheese