Scalloped Potatoes with Cheese
You only need a small amount of Gruyere cheese to add great flavor to this lightened layered potato casserole dish.
Recipe by Cooking Light April 1997
Sort by:
Newest
Newest
Oldest
02/13/2013
Sooo good! I have made this for dinner parties a few times and have been asked for the recipe every time and am now asked to bring this dish specifically. I substituted Edam and Asiago cheese instead of the Gruyère. I also added more garlic, but I usually do to most recipes. I also never peel my potatoes. I love that the flavours of the cheeses make up for there not being a lot of it.
04/04/2010
I really liked this recipe. I think it was a perfect amount of cheese without being bland. I added left over ham from the easter holiday and made it a casserole. I would definately make this again!
08/04/2009
Fabulous! Used swiss cheese instead (I didn't have guyere on hand). Also, added about 2 tbls of sweet white wine on top of the potatoes before I added the milk. Loved it!
04/16/2009
Delicious... a couple of things... cause I'm a tweaker (though this is one recipe that is pretty solid on its own): 1) Didn't peel the potatoes cause I forgot... came out fine 2) Put the used garlic halves in the milk to infuse the milk with garlic flavor 3) Used a bit more cheese, though not sure if it was necessary 4) I made the day before and just reheated it, my guests didn't know, and it saved me from running around like a crazy.
Advertisement