I think some of the difference people experience in making this recipe is because of the potatoes. I live near Idaho and the Russets that I can buy are probably twice the size of those in other areas. When I used the number of potatoes called for, I didn't have enough sauce. It might help to know the amount of potatoes in pounds instead of quantity. I used whole wheat flour for the sauce, less cheese, diced the onions, and added more milk to stretch the sauce. I used the slow cooker on "low" and it was ready in 3-4 hours, which was exactly what I suspected with 1/4" sliced potatoes. All in all, we loved the simplicity, yet versatility of the recipe...it can be morphed into a thousand other recipes with a few simple changes.
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I think some of the difference people experience in making this recipe is because of the...