Wow, this is soooo good! I have been making this for years, first saw it in Bon Appetit magazine, Nov. 1999 issue,Rick Rodgers is the chef. Although it is great just the way it is, here are some of the changes I have made through out the years: Increase the amount of cheeses; the Parmesan I increase to 3/4 cup. Add a touch of garlic powder. Instead of heating the milk to a simmer on the stovetop, I put the milk in a large pyrex measuring cup and heat it in the microwave. I also use half of the butter called for as the cheeses make it very rich already. One thing I love about it is that you can make it and bake it beforehand. Then stick it in the frig. Then 45 minutes before serving it, put it in the oven uncovered. This is truly a keeper. Thanks for posting, Vicki!
MADE FOR ZWT4. I could live on potatoes. I make various versions of this dish. It was delicious. I do think the recipe can lose the flour, and even the dotted butter is perhaps superfluous, as the cheeses have enough fat in them. Lovely! But try it with just the cheeses and milk, and the result would be just as good! Thanks!
Vicki: I'm soooo sorry . . . they won't let me give you 10 stars!!! We just loved this recipe! Only change made was to the portions, cut it down to a serving for 4! Can't recommend a single change . . . it's perfect! Thanks for sharing!
This had a great flavor. My DS loves blue cheese so was really excited to have these potatoes. Made for a teammate on the Voracious Vagabonds for ZWT6.
Oh man this was a taste sensation. I did add one more cheese because I had it on hand and wanted to use it: feta cheese. Absolutely delicous. We paired this with medallion steaks and it was like eating out at home.
So worth my messy messy casserole pan. The best scalloped potato recipe I have ever had. Rich and creamy and I just loved the mix of the cheeses. Yummy! ZWT3
Outstanding!! We loved this potato dish. The combination of cheeses really make these potatoes wonderful. Thanks Vicki