When this recipe finally got done, it was good. However, it needs a little tweeking. First, use teaspoons not tablespoons of salt and pepper. I used only three tsp of each because the cheese is salty. Next, it might be best to par-boil the potatoes first. I used a madolin and sliced the potatoes very thin, but it still took over an hour to cook. Next, raise the temp. about half way through to about 400deg. to get the mixture to bubble to help cook the potatoes. Also, I added a few slices of onion.

Reviewed On: Apr. 17, 2009