This recipe did not turn out as I expected. I baked the potatoes for an hour and a half at 400 degrees and the potatoes did not come out done enough for my taste. Like many others, I added more cheese than the recipe called for. I also did not use onions.
I did make some slight changes to the recipe. I reduced the salt to 1/4 teaspoon, added 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 tsp granulated chicken boullion. Also instead of following the directions on making the sauce, I made a traditional bechamel. I made the roux first then I heated the milk to a boil then added the roux in with a whisk stirring constantly until it was thick. I took the bechamel off of the heat and added the cheese. I think next time I will slice the potatoes even thinner and bake it a little longer and will use velveeta cheese.
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This recipe did not turn out as I expected. I baked the potatoes for an hour and a half at 400...