I made these potatoes for Father's Day for a party of 14 and everyone loved them!!!! The only difference is that I doubled the sauce ingredients and used a whole yellow onion instead of the red onion. I used about 10-11 idaho potatoes and thinly sliced them layered the potatoes and the sauce. Delicious!!! I would make these again.... thanks for the recipe!!!
The was absolutely fabulous! The potatoes had a great tanginess. I used red skinned new potatoes and sliced them and used lots more garlic than called for. This is a wonderful departure from regular potatoes. I did not find the recipe to be a lot of trouble as referred to by a previous reviewer. Certainly any extra "trouble" this may be to prepare is very well worth the effort.
Fabulous dish!!!!! I was a bit concerned when making this because the flour/butter roux mixture was VERY thick and then when I added the shredded cheese to it it got even thicker. Not to worry because once it baked in the oven it turned out fabulous!!!!!! It was creamy and luscious and the potato cheese flavors were just right! My family loved it!!! I made only one small change to this recipe. I used diced hash browns (thawed) instead of going through the extra time and work of cooking potatoes. I will be making this dish often!!!!!
They turned out really well...I threw in some sage and rosemary as well as used a whole lot more onion than called for-- love onion. I tented the caserole because I was afraid it would dry out there wasn't alot of liquid. Don't do this...it took forever to cook and I didn't have big chunks of potato either. After the hour of cooking I removed the tent and let it cook for a good half hour more and there were still some harder chuncks. I will definitly make it again though loved it.
Soooo good-buttermilk makes the difference! Occasionally I add a little Havarti cheese with dill and/or caraway cheese. Leftovers I turn into chunky potato soup. I make this often thanks!
Love love love them! I ended up using only 10 small potatoes & 1 1/3c of shredded parm because that's what I had on hand & needed to use up. I kept all other measurements as written. Just fabulous-love the subtle flavors!
I'm giving 5 stars even though mine didn't come out as they should. My potatoes must have been too new because they would not soften for me no matter how much I baked them. Despite crunchy and somewhat raw potatoes I could tell if the potatoes had cooked right they would have tasted amazing. I will definately make again but this time boil my potatoes first get them 'a cookin'.
This recipe was what I was looking for. I do not like creamed soup recipes this was perfect and simple I admit I 'changed' it a bit -but only used thinly sliced potatoes and layered..Delicious! Not too cheesy but with a creamy texture - everyone loved it!
I don't know what to think about this recipe. It didn't have tons of flavor and my potatoes basically soaked up just about all of the liquid. However, they were filling, something different, and I liked the cubed texture. I ended up adding a little garlic salt at the end, to add a little more flavor, as my only change. On the other hand, they are very time-consuming. Cook time alone is 1 hour and 20 minutes. That is more cook time than I will typically spend on a holiday side dish. Also, 14 small potatoes is slightly misleading. That will result in different outcomes. I would have just listed the amount of cups of cubed potatoes with the approximate amount of potatoes needed. I baked this in a 13x9 pan lined with thick foil and sprayed with PAM. Made clean-up super easy. A little heavy and time-consuming, so not a repeat dish, but I used up a lot of leftover potatoes.
