Reviewed: Apr. 9, 2012

Made this for Easter dinner. USed cheddar instead of american cheese. Everyone said the potatoes were AWESOME!!! This will be my go to potato recipe from now on.

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Reviewer:

njabler

Reviewed: Jan. 10, 2012

Instead of American cheese, I used the shredded mexican blend of cheese. At first it was really good, but when it cooled the cheese got hard and crunchy. I didn't like the cheese, but my husband did. I would recomend following the recipe for the cheese.

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Reviewer:

Army EOD Wife

Cooking Level: Beginning

Home Town: Mannford, Oklahoma, USA

Living In: El Paso, Texas, USA

Reviewed: Dec. 3, 2011

These were excellent! A new go to side dish!!

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Reviewer:

AwhhScoob

Cooking Level: Expert

Home Town: Randolph, Vermont, USA

Living In: Colchester, Vermont, USA

Reviewed: Aug. 29, 2011

I'm not a fan of potatoes, but my husband definitely is. So I gave this recipe a whirl and loved it. First of all the recipe was scaled down to 3 servings, which was just right for the 2 of us, plus a serving of leftovers. I used Russets rather than red potatoes and cooked them until they were barely tender. I doubled the sauce and it was just right for the amount of potatoes and eye balled the amount of bacon, red onion, cheddar cheese, and parm. After 40 minutes in the oven, these potatoes were cooked to perfection, bubbly and a beautiful golden brown, not to mention down right tasty. This one's a keeper! Thanks for sharing your recipe Old Crow.

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Reviewer:

Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 13, 2011

Okay, seriously everyone love this recipe. I make it at all my gathering. Even people who don't like potatoes love this recipe. I alway get requests for the recipe. I make this exactly as stated. The only thing I do different is make it 24hours ahead of time. So much flavor.

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Reviewer:

caknedler

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

Living In: Modesto, California, USA

Reviewed: Aug. 7, 2011

I cooked these potatoes tonight for dinner and I had to get on here right away to let you know how amazing this dish is! I fell in love with it before it was even finish cooking. The only thing I did differently was the way of cutting the potatoes.. in stead of just slicing them 1/4in think i cut them in differnt thicknesses and different shapes only because it was easier to chop them, But other than that no changes. This is now my favorite potato dish!! thanks for sharing!!

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Reviewer:

Jinxy22

Reviewed: Jul. 4, 2011

I wasn't impressed with the flavors. Won't make this again.

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Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

Reviewed: Jun. 7, 2011

This is a keeper! I substituted cheddar cheese for american because I can not find shredded american, but otherwise followed the recipe. Will definately be making these again!

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Reviewer:

Mikkehla

Cooking Level: Beginning

Home Town: Oakfield, New York, USA

Living In: Buffalo, New York, USA

Reviewed: May 23, 2011

This were very good!! I used russet potatoes and left their skins on. I cut back a little bit with the cheese and used chedder. I also added half the bacon to the mixture and sprinkled the rest on the top along with some green onions at the very end. Yummy!!

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

Reviewed: Apr. 24, 2011

4.5 stars. made it with Baconnaise and french onion sour cream dip instead of mayo and sour cream. quite good but so not nutritious... high in potassium though!

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