The potatoes were good, but I changed the recipe slightly, as did others. First, I took everyone's advise to saute the onion (in about 1 tablespoon of butter)before adding them to the soups, and they weren't crunchy as others had noted. I omitted the green pepper and added instead 1 large minced clove of garlic. I used the "grated" style of loose hashbrowns rather than the diced style, and the cream of potato soup used diced style potatoes so it looked odd in the dish. After mixing the soups and sour cream, I thought the "sauce" looked way too thick and I had to resist thinning it with milk. It turned out great: baking in the oven did the thinning of the sauce. I also mixed some of the cheese in with the sauce and then topped off the potatoes with the last bit of cheese during the final cooking. I would recommend keeping the oven temp at 300 rather than increasing it to 350 as I did. My potatoes were a bit "hard" on the bottom of the dish. I suppose a compromise of 325 might work well. As stated earlier, don't forget the salt & pepper!!
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