We like these potatoes. Very good. I add fresh garlic and use WW shredded cheese. I use Smart LIght in place of the butter and use 1% milk - just what we always have in the house. Snipped chives or chopped scallions are a great addition as well.
Very good! I was pleasantly surprised, although I wouldn't mind a little more flavor- might experiment with herbs and seasonings. I cut the sauce recipe in half for the two of us, and used 2 large potatoes.
This kind of potato recipe rarely cooks thoroughly for me in the oven, so I let them boil for several minutes on the stove top, stirring constantly. Worked well; they were just tender enough later, after the specified baking time.
Wonderful! I forgot to put the salt and pepper in so it was a little bland, but that was my fault. I will definately make again. Unfortunately, my 6 yo didn't like it, which took me by surprise, but that won't stop me from making it for myself and DH. Thanks!
This was a great "light" dish! Didn't even notice that it was missing all that fat! Will be a repeat - thanks!
These potatoes are wonderful!!!! I added just a couple slices of low fat Velveeta for a little more cheesiness (which increased the points a touch), but these potatoes were just as good as the full fat version!! A little time consuming... but DEFINITELY worth the time... anxious to make again!!!!!!
Excellent. I skipped the cheddar cheese and substituted red potatoes for the yukons. Will make this again soon.
I whipped these tasty potatoes up for dinner last night. Very yummy. This is another recipe that's easy to serve where no one knows it's better for you. Taste just like the full fat version. I liked the process of making the white sauce and not just layering the potatoes with flour and pouring milk over it. This gave it a more rich taste. Made as posted. Thanks Holly for another keeper. :)