Since you slice the potatoes anyway, I scrubbed and sliced them before boiling and it only took 10 minutes, then kept the skin on for nutrition. I boiled the noodles only 4 minutes knowing they would cook more in the oven anyway with the added liquid. I used 1/3 c Wisconsin Brick cheese and 1/3 c Fontina and only 1/4 c Gruyere. I had only milk, so I didn't use heavy cream. I baked it covered for 45 min at 350 and it was perfect.
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Since you slice the potatoes anyway, I scrubbed and sliced them before boiling and it only...