I made this recipe for our family & friends Sunday dinner and decided to use freshly grated russet potatoes and prepped it the night before. The dish itself was extremely tasty; however, I made a rookie mistake when the first person dove into the pan, the potatoes were BLACK!! I shredded them, threw them in a pan, covered them with the cheese sauce mixture and threw press-n-seal over them and put the pan in the fridge. I left out the green pepper, used scallions and added cooked-crip-chopped bacon. Aside from the bizarre and somewhat unappealing blackness to the potatoes, I surprisingly had NO leftovers and people went back for seconds. Now, I know if I'm going to use fresh potatoes, I need to cook the dish immediately, immerse them in water or add a citric acid (lemon, lime juice) to them to keep them from oxidating. All in all, good recipe, will try it again.
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I made this recipe for our family & friends Sunday dinner and decided to use freshly grated...