Delicious!! Made a few changes and it was a huge hit this Easter. First, I chopped an onion and 3 garlic cloves in the food processor and sauteed in a tiny bit of olive oil. Once it was fragrant, I added the butter the recipe calls for until melted. We eat organic, so I used about 3/4 c. of the Health Valley organic condensed cream of chicken soup, which is not thick like a Campbell's soup would be. To make up for this, I added about a teaspoon of flour (mixed into a little water to get rid of lumps) into the onion, garlic, butter, soup and sour cream mixture. I sliced the potatoes thinly and placed in a 9x13 glass baking dish sprayed with nonstick cooking spray. Then I layered the wet ingredients, shredded cheddar cheese and freshly grated parmesan. I made two layers and baked covered for about 35 minutes and uncovered for about 45 minutes until brown and bubbly. YUM! Can't wait for the leftovers tomorrow!!
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