Hello! I came across your blog yesterday (I don’t remember from where?), and am just getting the chance to go through your older posts. I am wondering… It looks like you did *not* peel the potatoes in this dish. My preference would be to keep the skin on, but I’m wondering if you tried that and are recommending that the potatoes be peeled?
Many thanks! (For your reply *and* for this blog!)
Hi sir! I’m trying out cooking/baking so I’m pretty new at this. I have a silicone baking dish and I was wondering how deep it should be, or should I not worry about that anymore as there’s probably a standard depth?
I can’t wait to get started!
Thank you for this recipe. It was delicious! My daughter even came back for seconds and even thirds. I used Gruyere (what I had) and added nutmeg, thyme, and rosemary to the top layer. Definitely a keeper!