Reviewed: Dec. 26, 2011

Ok, but not great. Don't think I'll make it again

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Reviewer:

Gramikat

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Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Susanville, California, USA

Reviewed: May 19, 2011

DELICIOUS!!! I also added more cheese on top as well as in the potato mixture (are all cheese freaks). Just a little salt a pepper and it was perfect! Thanks for sharing Knudsen.

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Reviewer:

rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

Reviewed: Apr. 17, 2011

Too bland & way too much sour cream...add your favorite seasonings before making!!

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Reviewer:

EMANDY

Reviewed: Apr. 11, 2011

took 2 hours to cook , very bland

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Reviewer:

stoner69

Cooking Level: Expert

Home Town: West Covina, California, USA

Living In: Twentynine Palms, California, USA

Reviewed: Apr. 9, 2011

Good texture and flavor. I used what I had on hand--medium yellow cheddar cheese instead of sharp white, and green onions instead of chives. I also added a couple of shakes of black pepper. It would have benefited from the salt and bite of a sharper cheese as written, but was still deserving of 4 stars as I made it.

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Reviewer:

Bake Until Golden

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Reviewed: Dec. 30, 2010

Delicious! I made this recipe for my family at Christmas dinner...it was gone in no time! It will definitely become a regular around our house!

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Reviewer:

Deanna

Reviewed: Dec. 27, 2010

I am not sure if I did something wrong, but the cheese burned well before the potatoes got done. It was dry and crusty.

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Reviewer:

tpierce

Reviewed: Dec. 26, 2010

These were good but they needed some salt and pepper; it was kind of bland. I baked them uncovered for an hour and the potatoes were still hard, so covered them and baked them another 30 minutes or so. If you have one, using a mandolin to slice the potatoes is a great idea. Overall good.

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Reviewer:

nettko

Reviewed: Dec. 25, 2010

This is a yummy, comforting potato casserole. And, it was extremely quick and easy to make (I used a mandolin to the slice the potatoes). I rough chopped 12 large cloves of garlic (I'm addicted to the stuff), and used yellow cheddar. I added a little salt and pepper too. I covered the dish with tinfoil and baked it for 45 minutes, then uncovered it/baked it for another 15. This recipe is a keeper.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Dec. 9, 2010

These were very tasty made exactly as written. Next time I'll put another cup of white cheddar mixed in the potatoes, but that is just a personal preferance.

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14 users found this review helpful