This is a good base recipe - now I just need to get the seasoning right. I used an 8 x 10 casserole dish and sliced four medium-large russet baking potatoes. I had three layers of potatoes with fresh broccoli florets in between. I ended up adding 1 1/2 cups half n half, 1/2 cup heavy cream, and four tablespoons flour, and the consistency of the sauce was perfect. I seasoned the potato layers as another suggested, but it was still a bit bland. Next time I will also add salt and pepper to the sauce mixture. I also added some onion powder and next time I think I will add a little heat, maybe some chipotle powder. I didn't want the cheese to stick to the foil, so once the potatoes were soft, I removed the foil, added the cheese, and baked until the cheese was bubbly. And of course we used sharp cheddar - I never buy anything less than sharp. I would love to try this with some other cheeses as well, maybe add some Manchego. This could easily be customized to pair with the seasonings in your main dish.
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This is a good base recipe - now I just need to get the seasoning right. I used an 8 x 10...