This dish is really great! My husband loves when I make it, which is usually every two weeks. I will say, I've tweaked it a bit though.
First, I make sure to cut the potatoes thin so that they cook in the time allotted. Otherwise, like the first time I made this, they would take forEVER to cook. I also added a lot more spices, including garlic powder, onion powder, cayenne pepper, and a lebanese/middle eastern spice mixture called "7 spices" which is a exactly what it says: a blend of 7 different spices. I also don't measure. I just add a dash here and there and taste. If I feel I need more of a certain spice, I add more. In a separate bowl, I added salt, garlic powder, and paprika to the potatoes and mixed them with my hands to make sure the potatoes were all coated evenly, otherwise they'd be too bland. Last time I made this, I sprinkled a little parmesan cheese over each meat mixture and on the top potato layer and it was a great addition that I'll continue to always do now. Oh, and I don't add the half-n-half because I don't want the added fat, and it still tastes great.
Also, I have three layers of the meat mixture and three of the potatoes. And when it's done cooking, I will broil the top for a few minutes to get it slightly crispy.
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This dish is really great! My husband loves when I make it, which is usually every two weeks....