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I've had this recipe forever and have tinkered with it over the years to perfect it. Now it's a family favorite. I serve it a lot during the holidays. —Karen Sheets, Shelton, Washington
Nutritional Facts 1 serving (1 each) equals 353 calories, 25 g fat (8 g saturated fat), 40 mg cholesterol, 448 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Golden Potato Surprise in Country Extra November 1990, p49
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Reviewed on Jan. 17, 2012 by lstraub
Love the thyme in this recipe which I always use more potatoes to increase the servings! I also use the entire 12 oz. package of bacon, leave the skin on the potatoes, and add a couple tablespoons of parmesan cheese. Absolutely amazing!
Reviewed on Jan. 15, 2012 by cwbuff
My whole family give this a thumbs up! They really liked it. However, I would increase the seasonings as previous reviewers have recommended. This is basically a creamed potato recipe, which is a nice change from other ways of preparing the spud. Will be making this again.
Reviewed on Dec. 13, 2011 by tyansia
SUBLIME!!! It was amazing!! I tripled the thyme, mustard, and doubled the salt and pepper. Instead of dairy product I used chicken soup, and to replace the bacon, I used simulated bacon bits (2 tbsps). It was truely a hit!!!
Reviewed on Nov. 30, 2011 by debtilghman
A Thanksgiving hit! I substituted freshly chopped parsley (about a tablespoon) for the thyme.
Reviewed on Nov. 25, 2011 by fishrgal
My husband, adult daughter, and myself all loved this dish! I didn't have half and half so I used light cream, I did add about 1/2 cup grated Parmesan and a heaping tablespoon of minced garlic. I will certainly make this again.
Reviewed on Nov. 22, 2011 by kiltyone
Bad, bad stuff. Un-palatable, insipid and downright gross.One could have added much to this dish with a little forethought.
Bad, bad stuff. Un-palatable, insipid and downright gross.
One could have added much to this dish with a little forethought.
Reviewed on May. 22, 2011 by Gail Hurricane
Had no taste what so ever...Only flavor to come through was the dijon mustard. Was embarrased because I made it for company
Reviewed on Jan. 05, 2010 by Ramona Goodridge
Wonderful!! I made this for Christmas this year, and everyone was very pleased.
Reviewed on Nov. 22, 2009 by kar52
I added a couple tablespoons of parm.
Reviewed on Nov. 22, 2009 by LATurner
This was so good. It was like a hot potato salad for the winter months! I used regular onions and deli mustard, and it was so delicious. For an easier and faster way to cook the diced potatoes, I put them in a bowl and covered it with plastic wrap, then microwaved it on high for 10 minutes (stirring halfway thru). It keeps more nutrients in the potatoes, I'm sure!Great recipe!
This was so good. It was like a hot potato salad for the winter months! I used regular onions and deli mustard, and it was so delicious. For an easier and faster way to cook the diced potatoes, I put them in a bowl and covered it with plastic wrap, then microwaved it on high for 10 minutes (stirring halfway thru). It keeps more nutrients in the potatoes, I'm sure!
Great recipe!
Reviewed on Nov. 21, 2009 by randdog
this was unbelivable cant get that taste out of my mouth
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