Everything about this recipe was perfect, except that the final result was much too rich for my taste. Next time I try this, I'll use whole milk and see how it turns out. I was surprised that the potatoes didn't turn to mush - I cut them maybe 1/8-1/4" thick and boiled them for about 3-4 minutes. They were nearly done when I moved them to the casserole, so I thought they were going to dissolve into mashed potatoes during the baking, but they turned out with the perfect "bite" to them. The Gruyère melted and browned nicely, too. 54 minutes in the oven was just right.
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Everything about this recipe was perfect, except that the final result was much too rich for...