WOW!! What an awesome recipe!! I had been wanting to try the purple potatoes from a year or two ago on a ZWT or Quest. I was so glad that I found them in my local grocery store (here in boon town), although with a lot of eyes and ready to go bad. To me, the color, really didn't make a difference as to how the potato tasted, and very similar to a red skinned potato for taste and texture. Totally loved the combination of the roux, cheeses and bacon, so good. I checked mine at the recommended time of 40 mins, and my taters were still not soft, so I added another 1/2 hour, which worked out great. I have found that even with sliced taters, they still are piled upon each other, and seem to take the same amount of time to cook as a baked tater. But WOW, do these have a ton of flavor!! I doubt I will bother buying the purple potatoes again (I guess they aren't popular enough here and aren't as fresh as red skinned or baking taters) but will definitely make this recipe again with other potatoes!! Thanks for sharing the recipe. Congrats on winning the 1st Football Pool of 2015!!!
Nice side dish. We had it with Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon. Great combination.