It couldn't have been simpler to make and it was delicious.
I made a few small adjustments but this recipe turned out great! Instead of using all chicken stock, I used half stock and half skim milk to add some creaminess. I also baked the dish a little longer because I sliced my potatoes by hand and they weren't super thin. The finished product was wonderful! Creamy potatoes with a lovely brown crust. I'll certainly be making this again!
I don't know if I did something wrong but my potatoes seemed to be drying out and the sauce was really thick I added a couple slices of butter and a little bay seasoning half way thru and these potatoes turned out great I was not so much going for the light as I was for scalloped wihtout cheese so I thought this was a great starter receipe.. Thanks so much!
These are very yummy~~Thanks so much for a lower fat recipe!! :O)
I was very glad to find this recipe. I added dill to the sauce and layered the potatoes with canned salmon to make a good, filling main dish.
These were very flavorful, and we will surely make these again.
These are perfect!! I added fresh mushrooms simply because we had quite a few leftover and they were very nice in the dish. Definitely will make this a part of the regular dinner rotation. Thanks.
I've made this three times in the last month. We really like the taste with the broth. The only thing I do is to half it each time. Thank you so much for sharing this recipe.
This was very good. Made two of them.Put one in freezer. I add fresh thyme in between the layers. Definately a keeper, it froze well. Took out of freezer and put in casserole dish. Heat it until it was warm. Sprinkle a little cheese of top.
These potatoes were so good and very easy, added fresh thyme between the layers and fresh grated parmesan on top. Served on Easter with "holiday Ham", great combo, so rich and creamy without the cream, into my cookbook. thanks, NicoleM