2 Reviews

Hmm..i'm not sure what to say about this one. I didn't freeze mine, I just cooked it straight off for dinner that night. I thinly sliced my potatoes, tossed it all together and threw it in the oven for an hour at 350*. I used a can and a half of milk and it came out pretty soupy anf runny. The next day I warmed up the leftovers in the oven which seemed to take care of some of the soupiness, but I'd still decrease the milk to one can. Some cheese and garlic mixed throughout would make it yummier I think. A good base recipe that needs some tweaking.

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Len23 August 17, 2004

I was a little disappointed with the directions on this recipe - what temp? Also, I can see why you didn't list cooked potatoes in the ingredients, but I was thrown by finding out that I should pre-cook them before freezing. No stars this time, because I way overcooked it (I went out, and told my daughter not to turn the oven off when the timer rang because I thought I was coming right back.) It still tasted good. I did put another batch in the freezer without precooking the potatoes, so we'll see. I thought that 2 "cans" of milk was too much in the first batch, and it would have been soggy if I hadn't cooked it too long, so I only used 1 in the batch I froze.

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evewitch April 17, 2004
Potato, Broccoli and Cheese Bake - OAMC