Reviewed: Sep. 3, 2003

i got them a little dry-but they were very good-had requests for the recipe before the company left.

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Reviewer:

Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Aug. 21, 2003

I read the recipe correctly and agree with all - 250 must be a typo. However-I found there was not enough milk to keep the casserole a casserole- it came out of the oven looking like potatoes and cheese. I added butter and more milk and put it back in the oven at 350. It's not finished yet-but I'm thinking 30 min.?

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ALHCARY

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Reviewed: Jun. 25, 2003

These weren't bad, they just weren't stellar. It was alot of effort for something ho-hum that is so high in calories and fat. I will not waste my time on them again.

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KEONICAT

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Reviewed: May 25, 2003

Yummy. I love red potatoes. They taste a lot like the ones you get at Applebees. I left the skins on mine since I was using baby reds. I will make again for sure.

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Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: May 4, 2003

5 lbs of red potatoes, too many! I think it might taste better with maybe 3 lbs of russet or white potatoes. All those red ones took away much flavor from the decadent ingredients! Nice try, Sunshine! Will make again with modifications.

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VLLYBY1

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Reviewed: Apr. 21, 2003

Excellent. Everyone loved this dish.

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SBOLAND

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Reviewed: Jul. 25, 2002

This is the best potato recipe! It is to die for! I made it for my big family Sunday dinner and EVERYONE had seconds. Can't say it's very low-fat, but worth every calorie. It reheats wonderfully, too!

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SUSSYA

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Reviewed: May 16, 2002

Great recipe for special occassions, especially because it can be prepared the day before and just popped in the oven before serving. Low fat cream cheese and sour cream can be substituted without changing flavor or creaminess!

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