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Wow, this is very rich! Made it for supper last night, we had just it with garlic toast. I scaled the recipe to half, but left the sage, rosemary and thyme the same, used dried, and used 2% milk instead of cream. You might say the light version, it worked out ok and was quite delisious! It would make a good side for a special dinner. I cooked it in a casserole and used half a recipe of Herbed Onion potatoes. I like the changes you made to the recipe for special occasions, it changes it from ordinary to special and rich.

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Derf November 13, 2003

Oh Rita, this is such an awesome potato recipe. I started w/Derf's recipe for the potatoes as stated in your intro and from there went right into your recipe. Fabulous together w/all those different spices and herbs. Didn't use the piecrust as suggested as I thought the layer of potatoes would be enough. Loved it. My carnivoir DS said "add some crumbled sausage and bacon next time." I'm in agreement and think it would work perfectly. Thanks Rita for a great supper tonight for the fam. Made for March Beverage Tag~

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CoffeeB March 11, 2008

Had this for breakfast using some "leftover" gratin potatoes from last night's supper. This REALLY "hit-the-spot!" I also fried up a couple of pork link sausages and tossed them over the top right before serving--extra yumminess! *Made for ZWT 3 French Region*

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Debber June 13, 2007
Potato Cheese Pie (Derf) / Quiche