Like others, I used this as a jumping off point. Sliced and boiled 3 potatoes 'til tender; sliced and sautéed one onion. Cut the cheese sauce recipe in half, and since DH is gluten intolerant, I subbed cornstarch for flour in the cheese sauce (note: use half as much cornstarch as flour or you'll have cheese-flavoured spackling compound!). Layered potatoes / onions / potatoes, and poured the sauce over. Baked at 350' for 30 minutes late in the afternoon so the toaster oven in my summer kitchen was free for baked chicken (which takes an hour and fifteen minutes itself, so many thanks to Katie K. for the par-boiling time-saving tip!). This would make a brilliant breakfast casserole with sliced mushrooms and crumbled sausage!
Was this review helpful?
0 users found this review helpful
Like others, I used this as a jumping off point. Sliced and boiled 3 potatoes 'til tender;...