This is so good and easy. I substitute Swiss for the cheese and it still tastes great! Freezes well also.

Delicious and elegant! Made this for Easter and it was the hit of dinner. First dish completely wiped out by all, kids and adults. Wouldn't change a thing!

Fantastic recipe that feeds a large group! If you don't have a large group it also freezes well. I recommend using a mandoline on slicing the potatoes. Slicing by hand takes forever.

This was fantastic!! I highly recommend.

Absolutely a must have in your potatoe repertoire! At a dinner party this weekend all of the guests asked for seconds and three of them asked for a copy of the recipe. I had added an additional 2 potatoes and cup of cheese and a 1/4 more of the broth and cream mixture to accomodate 10 diners. Delicious,
delicious, delicious!

Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.

Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.

I made this on Easter and it was a perfect side dish for lamb (my in-laws were impressed!) Leftovers were not as good as the first serving, though.

Why do the potatoes turn brown? I put them in cold water, cover with a damp cloth, everything, but the potatoes turn brown. I only use Russets. Can Russet potatoes vary?

Delicious. Next time I would omit the salt.

I only submitted my comment once, and again it comes up three times. It also cut off all the rest of it. Someone needs to fix this.

I did make this, and it was delicious! I substituted fat-free half

I did make this, and it was delicious! I substituted fat-free half

I did make this, and it was delicious! I substituted fat-free half

COMMENT to MELLONA - The recipe calls for 2 1/2 pounds of potatoes, NOT 2 1/2 potatoes!

This was way better than the usual scalloped potatoes! To add a little crunch to the final layer of cheese, I added about a half cup of Panko bread crumbs. Was good! Also used a 9 x 13 pan to have more area for the crunchy topping! In my oven, 425 was too hot for the last 45 min - will probably do 400 next time.

This dish was excellent. We had it as a side dish with the rack of lamb and the roasted asparagus. II will definately make this again. I agree this would make a great brunch dish.

Great potatoes. Everyone loved them. I tweaked the recipe to allow for extra guests, so the delicious cream/broth that this cooks in spilled all over my oven. A bigger pan would have been a good thing for me.

this dish is a winner. I made this for our Easter brunch, and everyone wanted seconds. quick to assemble, easy to prepare - I'd make this again. perfect comfort food.

The recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments

The recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments

I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

Oops.

Can something be successfully substituted for the heavy cream? This seems to be a high fat content version of the recipe.

Can Vegetable stock be used in place of the Chicken stock?