Reviewed: Oct. 22, 2010

Fabulous dish!!!!! I was a bit concerned when making this because the flour/butter roux mixture was VERY thick and then when I added the shredded cheese to it, it got even thicker. Not to worry, because once it baked in the oven it turned out fabulous!!!!!! It was creamy and luscious and the potato cheese flavors were just right! My family loved it!!! I made only one small change to this recipe. I used diced hash browns (thawed) instead of going through the extra time and work of cooking potatoes. I will be making this dish often!!!!!

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5 users found this review helpful

Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

Reviewed: Aug. 26, 2010

I loved these!! I did have to add a little more milk to the flour mixture. I also added a tiny bit more salt.... But I will definitely be making these again!!

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Reviewer:

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 29, 2010

Soooo good-buttermilk makes the difference! Occasionally I add a little Havarti cheese with dill and/or caraway cheese. Leftovers I turn into chunky potato soup. I make this often, thanks!

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7 users found this review helpful

Reviewer:

Roxie

Reviewed: Sep. 28, 2007

I loved this recipe. I am such a fan of potatoes and this dish is a wonderful blend of flavors. Excellent with pork chops !!

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3 users found this review helpful

Reviewer:

Debitydawg

Reviewed: Oct. 11, 2007

The was absolutely fabulous! The potatoes had a great tanginess. I used red skinned new potatoes and sliced them and used lots more garlic than called for. This is a wonderful departure from regular potatoes. I did not find the recipe to be a lot of trouble as referred to by a previous reviewer. Certainly, any extra "trouble" this may be to prepare is very well worth the effort.

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7 users found this review helpful

Reviewer:

"K"

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Reviewed: Nov. 15, 2007

More cheese. A little more milk and buttermilk.

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5 users found this review helpful

Reviewer:

Jaclyn

Reviewed: Feb. 11, 2008

Awesome recipe!! Fun to make and easy!! I made it the first time for company..and they wanted the recipe!! Great for potlucks too!!!

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Reviewer:

Lisa Marie

Reviewed: Jun. 21, 2008

I made these potatoes for Father's Day for a party of 14 and everyone loved them!!!! The only difference is that I doubled the sauce ingredients and used a whole yellow onion instead of the red onion. I used about 10-11 idaho potatoes and thinly sliced them, layered the potatoes and the sauce. Delicious!!! I would make these again.... thanks for the recipe!!!

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13 users found this review helpful

Reviewer:

Karen

Reviewed: Apr. 17, 2009

delicious

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Reviewer:

Cooking Level: Intermediate

Reviewed: Aug. 5, 2010

Awesome!! I sliced the potatoes, used vidalia onion, and chedder cheese instead of pamesan (a bit more than called for, but you can never have too much cheese!), and they still came out great!! Thanks!!

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1 user found this review helpful