This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese, and you will have quite a cleanup to do. As I always do with shredded potatoes, I filled my salad spinner with water, put in the potatoes, gave them a good whirl, emptied the water, and then spun them again to get the water out. There is a typo in this recipe which says to bake for “...55 hours” (assuming that should be 55 minutes)...sent a note to AR customer service. I didn’t understand what purpose it served sprinkling on just a little more cheese at the end and then baking for another 5 minutes, so I put it all on when it first went into the oven. I baked for a total of 55 minutes, and it was just a little dry; would start checking at about 45 minutes in the future. No complaints about the taste, it was good, but it’s too much work for a weekday side dish.
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This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes...