I have made this recipe so many times now that I don't have to refer to the recipe anymore! I feed a family of 6, including 4 teenagers, and I always use a 5-lb bag of yukon gold potatoes, 16 oz of havarti and keep the cream at 3 cups. This is now our traditional Christmas dinner potato dish. I have also made this with havarti w/ dill to serve with the broiled talapia parmasean (this site) and it goes wonderful with the fish. I've also made it with an addition of garlic and rosemary to serve with lamb - fabulous! I've made this with various combinations of cream, half & half, milk, etc. and it always comes out really well, but the cream is the BEST. The havarti is expensive so we only have it on special occasions, and leftovers (if there are any!) never last long. Everyone I've served this to has absolutely LOVED it. Don't serve it to guests unless you plan to have the recipe printed out and ready to give away!
Was this review helpful?
0 users found this review helpful
I have made this recipe so many times now that I don't have to refer to the recipe anymore! I...