Reviewed: Nov. 20, 2004

This was a tasty dish! The only thing I would do different is saute the onions before mixing in with the rest of the ingredients. The crunchiness of the onion didn't mix well with the softer potatoes. Thank you for the recipe!

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Marni

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 1, 2004

I loved the Asiago flavor in this side dish, but mine turned out alittle bit dry....

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Tara Tripoli

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Reviewed: Sep. 26, 2004

I agree, this is a definite step up from the "canned cream of..." version, and quicker than au gratin potatoes from scratch. Very tasty. My only change was to precook the onions in a little butter before adding, I prefer a mellower flavor.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 2, 2004

Very tasty! An excellent variation of the Cheesy Hashbrown recipe that we've all grown tired of. I made it with the shredded hash browns, but you could probably use the "southern style" cubed potatoes if you prefer. I plan to serve this with Pork BBQ sandwiches at my son's 1st birthday party!

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MERMAID74

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Reviewed: Apr. 25, 2004

The flavor of this was very good, but it was a little too mushy for our tastes. I was trying to think of a way around that, but unless you put them in small shallow bowls to cook it I think it would turn out the same way. It was also very rich ~ not something to make on a regular basis.

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 18, 2004

Pretty good stuff. I added my usual onion and garlic powders and also more cheese on top. Next time I may even throw on some bread crumbs. Thanks Linzi!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 16, 2004

For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate.

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