"I use this recipe as a side dish for special occasions. It goes great with lean, grilled steak or fish. Sometimes I add sliced ham with the potato layers and serve it as a main dish." --CL Reader
It was certainly tasty! I substituted Swiss for cheddar since that is what I had in the fridge. However, when they say thinly sliced, they must mean paper thin. I thought the potatoes were pretty thin, but when the baking was done, there was definitely still a rawish crunch to them. And similar to the previous reviewer, it was very runny. I drained some of the liquid prior to serving.
Read MoreThe cheese + ground red pepper make the sauce quite a bit like queso dip - sort of like a Southwestern-inflected version of scalloped potatoes. I would decrease the red pepper to 1/4 teaspoon, and use slightly less cheese and sauce, to taste the potatoes better. Let it stand for 5 minutes before serving, or it's too runny.
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