I did this (pretty much) last year, and am looking forward to doing it again this afternoon. My recipe is a little different, and may help the reviewer that mentioned she'd have liked the potatoes to be a little crustier. I put the stuffing in the bottom for the crust, and then did the potatoes on top (sort of like a Shepherd's Pie). Also, all of our green beans always get eaten (I use the Green Beans and Cherry Tomatoes recipe here), so I usually throw in a bag of frozen mixed veggies. It's all a great combo!

Reviewed On: Nov. 27, 2009

This was okay. Not fabulous, not bad, but nothing thrilling. I had about 3.5 cups of cooking water, just to cover my diced potatoes (they were a little large), and I still had to add extra milk to thin it (coming to 2 cups total). I also skipped the rosemary, and instead went with garlic. We topped it with a little monterrey jack and some chives, and ate it as a meal with saltine crackers. I typically make my own potato soup, but I was low on ingredients and time, so I searched until I found a recipe that fit what I had. For what it was-- a basic, simple soup recipe-- it was not bad, but I think a little doctoring could add a lot of much-needed flavor! Oh, and after tasting the roux, I was really afraid that it was going to have the gravy flavor that other reviewers mentioned, but I'm happy to say that it did not!

Reviewed On: Nov. 23, 2009

I made this for my husband's birthday, and he loved it. I made my own white cake, instead of using a boxed mix (we don't do packaged stuff), and had to make my own mascarpone because I couldn't find any in my area. The results were great, though. Even over the next few days, as it got soggier and soggier in the refrigerator, it just got better and better! ;)

Reviewed On: Nov. 8, 2009