The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c. (precooked potatoes) or whole cup (raw potatoes) of milk to the written roux. Reduce the cracker crumbs--as written this recipe fits in an 8x8, and you'll never get a cup and a half of crackers spread over that unless you like a really, really thick layer of crust on top. (1 cup is sufficient for a 9x13 pan!) Personally I skipped the precooking step--Yukon gold potatoes will cook to done from totally raw in an hour in recipes like this. (I did 40 mins at 350 and 20 mins at 400, because I had to put another dish in.) Thanks for the recipe, I rather liked the addition of dry mustard, gave it a sort of a tangy bite that we enjoyed.
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The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c....