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Reviewed: Feb. 22, 2008

I made this for Thansgiving dinner and followed the recipe exactly. Everyone loved it. Thank you Ken.

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Amy G


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Reviewed: Nov. 25, 2007

First I boiled whole unpeeled potatoes and water, reduced to simmer and covered for about 20 minutes. Then cooled and peeled, thinly sliced. I used 6 pounds of potatoes and doubled the sauce. There was so much sauce that I really didn't need to baste the potatoes at all. They were a huge hit on Thanksgiving. Everyone loved them and I plan on making these every year from now on.

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michelle


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Reviewed: Apr. 7, 2007

Yeah! I can't believe I finally found this recipe again. I used to make it every easter (by request) and I had clipped it from the taste of home magazine. This year I couldn't find it! But here it is and it is so simple and doesn't have a lot of extra ingredients, just the potatoes and a nice sauce. Yummy!

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