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This was amazing. I topped it with a sherry/vegan-cheeze sauce rather than parmesan, which worked perfectly--broiled for a minute or two. Thanks for posting this.
We loved this recipe. The only substitution I made was using olive oil instead of butter since my husband is lactose intolerant and even that little bit could cause him trouble. I wasn't asked, but rather informed that I better save the recipe because I will be making it again. And soon!
Great-tasting recipe! I did it with whole deboned chicken breasts on top and sprinkled with grated parmesan cheese. Oh- I also sauteed thin-sliced portabella (brown) mushrooms with the garlic and onion. I didn't use enough potatoes (golden, raw, sliced, enough to fill a 9x9 baking dish almost half way), so it ended up more as a chunky potato soup - we needed a fork, knife AND spoon! But, it was delicious! My soup version and the normal version are both on our list of do-agains!
Angie, Sorry but this was a bust for DH and me. Followed the method and ingredients exactly except for using chicken broth instead of vegetable. You are right, the aroma is certainly pungent while cooking! But all the expected flavor wasn't there. DH thought it might be the type of potatoes I used but I did use russets as that was what you specified in the recipe. Sorry, but this is not a "keeper" for me.
I can't believe this only has ONE 5 star review. It's fabulous! Joymon515, it may have tasted great made without the sherry, but believe me, dry sherry is what makes this recipe rock! I cooked this exactly as specified. For the stock I used 1 teaspoon of vegetable stock powder in 1/2 cup hot water. I used 4 large-ish potatoes which made enough for four generous serves. Simple to cook and such a unique taste! Totally impressed.
This was great! The aroma is fabulous! I used chicken broth and all white wine (didn't have vegetable broth or sherry)My family loved it.