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i have made these a couple of times and they are absolutely delicious! my family loves this recipe. thanks for reminding me of this great one from cooking light magazine! nancy

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nancyal May 30, 2002

Really good and easy. Might add some fresh garlic next time, maybe even a little cheese just before taking out of the oven. Could add bell or banana peppers (had them growing in my garden and spaced that out....next time) Thanks for sharing!

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Terriyaki 2 September 13, 2008

Simple, easy and delicious! Not to mention alot healthier than many other versions. This is also good breakfast potatoes, and frees up your stove for other dishes. I sometimes add paprika for a little color and flavor.

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kitchenslave03 July 07, 2006

Very tasty; this is like baked french fries in a sliced version. The edges get crispy while the middle is soft. I've made it twice: half-recipe both times, and it turns out great. The only thing I change is that I leave the skin on the potato. Wash it well and it not only adds fiber but I think it is more eye-appealing as well.

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J-Lynn November 19, 2005

These have such a beautiful presentation, that even if they didn't taste good, I'd probably make them again. But... they tasted great. They came out golden, crispy, and perfect. I used more margarine than the recipe called for because I was skeptical of the amounts, but I learned my lesson- I would have been fine with the amounts listed. It was slightly too greasy and I had to dab it with paper towels to try and remove the excess. Thanks for a delicious and different potato dish!

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Miraklegirl January 03, 2004

I originally made this from a similar recipe, but it was in a large bowl for a high school French class. We served it like scalloped potatoes. This time I used a 8" cast iron skillet and cut the recipe two-thirds. I brushed the butter, rather than drizzled. Covered the potatoes (Yukon Golds) with buttered aluminum foil. I needed to cook it an extra 5-10 minutes to brown the top. The bottom layer stuck a little bit to the skillet when I inverted it, but it was easily reassembled. I blame the skillet. What a beautiful presentation! Serving it in wedges added to the elegance. Next time I won't be afraid to use a little more salt & pepper.

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Kate 8:) June 09, 2008

These were very good. The presentation part didn't work out for me, but it was probably just operator error. Thanks.

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crazycookinmama December 01, 2007

I have been a Cooking Light fan for almost 10 years now, and I recalled making this dish when the issue came out, and it was terrific then. After the years went by, I had moved and lost the recipe, hence forgetting about what a lovely side this truly is, and so easy too! The only change I made was a bit more butter, but don't use too much, as it is not needed!

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Chef 148068 November 30, 2005

Great recipe and the potatoes were terrific. I did add a few extra dabs of unsalted butter on top of the potatoes before putting them in the oven. Nice and golden brown, great tasting too!

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lauralie41 September 07, 2005

Very good, easy and a really big hit. I made this on Valentine's Day to go with "filet mignon with madeira sauce - filet mignon with madeira sauce". Couldn't have been a better match. I will definitely be making these again! I halved the recipe and only made 3 layers, so I reduced the cooking time a bit. They looked great and tasted even better. Thanks so much for posting.

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Simply Chris February 17, 2005
Pommes Anna (Potatoes Anna)