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This is a very delicous potato dish!!I doubled the recipe and only used paprika for top.Thanks so much for posting this recipe Dianne
Great flavors but it was a little rich for me. I used skim milk and also used red potatoes, diced them, leaving the skin on and then boiled them. I think leaving the skin on gave the dish a good additional texture. Thank you for posting!
Hi! This was an exceptional potato dish! I served it with halibut and it was just fantastic. We did use the extra dill and paprika on top and I'm glad we did. Next time I might reduce the flour down to 1 tablespoon and see if it makes for a silkier sauce -- but it's hard to tamper with perfection! Thanks so much for posting this recipe. Dianne
A lovely dish, perfect with any meal. We had it with pork chops and it was such a nice combination. Will definitely make this again, tasty!
Very, very good. I did add a little extra salt and pepper, but otherwise didn't change the recipe. Thank you for sharing.
A nice different potato dish. The dill was great, and I sprinkled paprika on top. I think it would be a little better with less mayonnaise; just a personal preference. Otherwise it was really good and the kids liked it too. Thanks Marie!
We enoyed these very much, I halved the recipe and it was perfect for two, it IS rich! I did sprinkle some extra hot Hungarian paprika on top, and I baked them in individual ramekin like squares (5"x5") in a preheated 350 degree oven. They were done in about 25 minutes. Very tasty, thanks for sharing!
Excellent! I made only a quarter of the recipe for my husband and me, and it took about 25 minutes in the oven at 350F. Thanks for posting!
Delicious - even better than scalloped potatoes! I scaled the recipe & used light Hellman's mayo - included the paprika & extra dill on the top. Thanx Marie for another keeper!
Oh my goodness, Marie! I have a new favorite potato dish. This was simply heavenly. I doubled the recipe, and everyone loved it. I hid the small amount of leftovers for my breakfast! (didn't want to have any scuffles over them!) Thanks ever so much.