By *Bellinda* on July 15, 2008
Photo by FolkDiva
Photo by FolkDiva
"I love the combination of the two kinds of potatoes and the sour cream with cilantro makes it so fresh tasting. A great summer recipe. And it is so easy and quick to make. A friend of mine made it a while ago. I think she found the recipe in a cookbook, but I have no idea which one. This is now one of my favorite side dishes and my kids love it too."
Serving Size: 1 (234 g)
Servings Per Recipe: 6
"Great recipe, DH loved it. I'm not a huge fan of the sour cream and chives flavor, so I thought it was good, but not much different from that. If you love sour cream and chives you will love this!"
"Ideal for a gathering of friends, this was very much appreciated by mine!!! Very easily prepared, I used the chives, having plenty in my garden, but, I must confess, omitted the chilli, I wanted the youngsters to eat it! A different potato bake, I loved the combination of the two potatoes, definitely on my keepers list!"
"REALLY AN OUTSTANDING POTATO CASSEROLE, & for me, the inclusion of the sweet potatoes makes all the difference in the world, as did the cilantro cream sauce ~ In fact, I took your suggestion & doubled the sauce! One thing I didn't do, however, was to peel the potatoes ~ I like the taste & texture of the peeling so left the taters that way! Thanks for a wonderful keeper recipe! [Tagged, made & reviewed for this month's VIP chef in the Vegetarian/Vegan Recipe Swap 13]"
"Oh, yum!! Not sure I can add much more to what has already been said. I used the canned green chilies and felt the results could not have been better. I actually have a potato recipe that calls for white, red and sweet potatoes. It's been my potato recipe of choice for years....well, this one trumps it! So much flavor is added by the cilantro cream sauce....just loved it! Thank you for a terrific recipe."
"Amazing. I used a 4 ounce can of green chilies, and it was just delicious."
"Loved this! When I first took the cooked potatoes out of the oven (before the addition of the cilantro cream), I was thinking that this wasn't going to be anything special -- the potato slices weren't crisped or browned or anything. After the cilantro cream and the last bit of baking, though, this definitely grew on me. A lot. I wish I had gotten a photo of it before I removed it from the pan and messed it up, because the white and orange with flecks of green were very striking. I actually happened to discover that I like it even more cold than I do warm (odd, but true). Definitely a keeper, thanks for posting! Made for PAC Fall 08"
"This is so delicious! The only thing I did different was instead of the sour cream I used Honduran crema (which is like sour cream with heavy whipping cream, you can buy it a a latina market). It was so good I ate a bunch before I even served it. I am definitely going to make it all the time."