Janet West

I'm giving it 5 stars because it formed the foundation of my recipe that I of course modified. I saw a recipe that recommended boiling the potatoes in the half & half (which I used instead of milk), salt & pepper on a low simmer for 10-15 minutes. Then after removing the potatoes to a casserole dish, you can add the cheese and whatever other cool stuff you want to the cream. The potato starch thickens the sauce without flour. I added cayenne, garlic, parsley and a pinch of nutmeg, along with a half a block of cream cheese, and medium cheddar. I sprinkled parm between the layered potatoes and poured the half& half mixture over the top. It was yummy

I just used my immersion blender and let it simmer for about 30 minutes. I made substitutions based on what I had on hand. It was a tad sweet, but very good! Oh an I omitted the water.

I added 1/3 cup brown sugar. I softened 1 sticks of butter and nutmeg and cinnamon.

For a gluten free option, preshredded hashbrowns, thawed with butter, pressed into a pizza pan and baked for about 20 min at 400 degrees works great! Season the eggs....I used parsley, cayenne, salt and pepper and sharp cheddar cheese.