I could tell just by reading the recipe that it would not be savory enough for our tastes. I used it as a basis, made some additions, and it turned out wonderfully! First, I took the advice of some of the other posters and only boiled the potatoes for a few minutes. Next, to the butter I added a half of a chopped yellow onion. When it was time to add the flour and make the roux, I added 1 teaspoon of smoked paprika, 1 teaspoon of dried mustard, and some celery seed. I only added 1 cup of milk as a mixed the roux into a cream sauce, but threw in several different types of shredded cheese that we had in the house (1/4c. Parmesan, 1/4c. smoked Gouda, and about a cup of mild cheddar). I made the rest of the recipe according to plan, omitting the "cheese product" and opting for fresh shredded cheese, and it was amazing! The smoked paprika really complimented the rich cheeses and ham.
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I could tell just by reading the recipe that it would not be savory enough for our tastes. I...