I'm not a fan of potatoes, but my husband definitely is. So I gave this recipe a whirl and loved it. First of all the recipe was scaled down to 3 servings, which was just right for the 2 of us, plus a serving of leftovers. I used Russets rather than red potatoes and cooked them until they were barely tender. I doubled the sauce and it was just right for the amount of potatoes and eye balled the amount of bacon, red onion, cheddar cheese, and parm. After 40 minutes in the oven, these potatoes were cooked to perfection, bubbly and a beautiful golden brown, not to mention down right tasty. This one's a keeper! Thanks for sharing your recipe Old Crow.
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I'm not a fan of potatoes, but my husband definitely is. So I gave this recipe a whirl and...