Not bad, but it does need a little more flavor as is. I sauteed the onions with garlic a little and didn't salt the potatoes. I also added fresh basil and some dried oregano on top of the second layer. I also used red, yukon and russets, a few more potatoes so I added another half the amount of cheese sauce. It took a while to get the sauce to thicken, I didn't want to scorch the milk, but it worked out to cook out the flour well. It did get nearly burnt around the sides and on the bottom (as if the cheese traveled down and bubbled to nearly fried), but it was still good. My husband said he's tried this recipe before and did not like it as is, but my variation was quite good. Just subtle flavor additions, nothing overwhelming. Oh, and I served w/ fresh chives on top.
Was this review helpful?
0 users found this review helpful
Not bad, but it does need a little more flavor as is. I sauteed the onions with garlic a...