This recipe was great and you can use the cheese for more then just potatoes. I also used it for a batch of mac n cheese and I put some over steamed broccoli.
I did read the reviews and follow the advice of reducing the milk and I substituted a 1/2 cup of reduced milk. Which made my sauce on the verge of being too thick.
Overall still a great recipe that I'm sure I will use again.
This is great and worth the time it takes to keep the processed box variety out of our diet. I added some sauteed onion and ham. I read the reviews that mentioned the abundant amount of sauce so I just made up the required amount and put the leftover sauce aside for a shrimp/pasta dish I made later in the week. Worked perfectly. I will also make my mac n cheese this way...love that we are reducing processed box foods this way! Thanks, Stacey!
Delicious and quick and easy to make. The whole family loved it and I will be making again very soon. The best thing was I had all the ingredients in the pantry/kitchen already....even had leftovers for brunch the next morning. I like to use this cheese (sometimes with a little extra shredded cheese) sauce to add on top of broccoli or cauliflower for the kids when I need to tempt them to eat their veggies.
Easy to make, fit nicely in a 9x13 pan. Does make a lot of cheesy sauce, but boy is that sauce great!!!
This is it!! These were so good. A thick,creamy, cheesy sauce. Perfect. After reading reviews, I subbed a can of evap. milk for the equal amount of milk. I let it cook for several minutes until it was thickening nicely, then added the cheese. For the potatoes, I sliced them using my vegomatic, then boiled until just fork tender. I baked in a 9x13 because I didn't have a casserole dish available. I made these the night before I needed and refrigerated. They baked for about an hour. I think a bit of cooked, crumbled bacon would have taken these over the top, but I didn't think of it until they were done.
This one is a keeper! I made a few changes the the sauce by adding 3/4 cup cream cheese and crumbled bacon. Thanks for the great recipe!
Followed to a tee, except 1/2 the milk and I took liberties with the cayenne. Not soupy at all. Perfect taste and texture. IT will be on the Christmas table, probably Easter and Thanksgiving too. I did not let the cheese melt in the sauce on the stove. Just kind of warmed it up and mixed it well. Made for nice cheesy spots amongst the dish.
Maybe I did something wrong??? It was soupy and didn't have much flavor. I had to throw it all away.
DELICIOUS!! I made mine low-fat by using skim milk (reduced to 3 cups as per so many reviews) & I also used 2% sharp cheddar. I increased the garlic to 3 cloves & did several dashes of cayenne, we like it spicy in Texas! Instead of grated parmesan I used the parm/romano/asiago blend that is shredded. I have made this several times, boiling the potatoes whole & also peeling & slicing (1/4 - 1/8 inch instead of 1/2) before boiling, both ways are good. These FREEZE very well too. I put half of the casserole in tupperware & froze it for about 3 weeks. Thawed it & put it back in the oven, adding nothing & they tasted like I made them that day. Even fooled my Dad who is somewhat picky about frozen potatoes! This is a keeper!! Thanks Stacey!