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!)
Hey Erin! The recipe calls for the potatoes to be peeled. I did not peel and liked it that way, I think it is both pretty and tasty with the potato skin on. Either way will work.
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!
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mary says:
December 1st, 2008 at 11:15 pm
Rubbing the dish with garlic is a unique technique. The photo makes me stick a fork to my computer screen.
redmenace says:
December 2nd, 2008 at 12:04 am
I may have just seen potato perfection. Just lovely!
Shannalee says:
December 14th, 2008 at 10:07 pm
OK. #1: I just found your site today, through StumbleUpon sending me to the apple jellies (to try!!). I am a fan.
#2: Yeah, Chicago food bloggers! :)
Erin says:
January 9th, 2009 at 12:09 pm
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!)
Tim says:
January 9th, 2009 at 1:29 pm
Hey Erin! The recipe calls for the potatoes to be peeled. I did not peel and liked it that way, I think it is both pretty and tasty with the potato skin on. Either way will work.
Erin says:
January 10th, 2009 at 10:00 am
Thanks so much!
Harvey says:
April 21st, 2009 at 6:19 pm
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!
Kimberly says:
July 9th, 2014 at 6:41 pm
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!