I substituted cream for half the broth, and added one teaspoon of dried thyme leaves and 1/2 teaspoon of finely ground black pepper. I had Swiss cheese in my refrigerator so that is what I used, and sprinkled a little in amongst the potato layers. It had a nice flavor, not bland, and wasn't soupy or dilute. With the cheese added, a small portion of leftovers served as lunch the next day. The sweet potatoes also give a tang to the taste so that it is not just all starch-flavored. I liked this variation, not sticky or candy-sweet.
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I substituted cream for half the broth, and added one teaspoon of dried thyme leaves and 1/2...