Reviewed: Apr. 9, 2009

Super easy... I made these for Easter last year & everyone loved them. I prepped them the night before, let them sit at room temperature the next morning for an hour, and then baked them.

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Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 26, 2008

THIS RECIPE WAS VERY "SIMPLE". I USED FROZEN SHREDDED POTATOES AND THAWED THEM OUT INSTEAD OF THE SIMPLY POTATOES. IT WAS CHEAPER TO DO IT THIS WAY. I MADE IT FOR 10 SERVINGS AND THERE WAS PLENTY! I DIDN'T HAVE SEASONED CROUTONS SO I USED UNSEASONED AND ADDED SEASONING TO THE BUTTER WHEN I MELTED IT (GARLIC SALT, PEPER & PARSLEY). WILL DEFINITELY MAKE THIS AGAIN.

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