better than my crock pot ones EVERY TIME, it's now the way I always make them! however, I am very against any uncooked or too hard potatoes and occasionally you get that open baking in the oven, where they cook too fast on top and bottom and some in the middle are more crunchy than I like. I have had some success sealing the top in tinfoil and taking it off for the last ten minutes or so for the cheese to brown, but my favorite way is to just boil the sliced taters until half done, drain the water and finish in the oven for the hour. Perfection every time!!!! I also double the cream cheese and sour cream because we like ours heavy on the sauce!
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better than my crock pot ones EVERY TIME, it's now the way I always make them! however, I am...