Delicious! I made a few changes after reading other reviews: parboiled potatoes for 5 minutes; used cream of chicken soup instead of cream of potato; cut back on the sour cream to 1 1/2 cups. For the cheese, I used 1/2 cup shredded swiss cheese and 1/2 cup shredded Monterey Jack. For the topping I substituted a thin layer of Peppridge Farm Stuffing mix, topped with a drizzle of butter. I served this with my holiday meal and received rave reviews even from the pickiest eater. It's a keeper.
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Delicious! I made a few changes after reading other reviews: parboiled potatoes for 5...