I was impressed with the simplicity of this recipe, even though it was very "homemade". If I'm going to follow a recipe, I prefer not to start with a can of soup! Anyway, I substituted about 1 cup of milk with buttermilk, and I used whole wheat flour for the rue, and it turned out perfectly. I also skipped the step in which she added the cheese to the milk gravy. Instead, I just sprinkled it on top of the 'taters and poured the milk gravy on top. This was DELICIOUS. It should be noted that the reason I used buttermilk is not because I thought the recipe might need it, but because I had some I needed to use! Same with the flour. I've got wheat flour on hand, so that's what I used! I think this is the sort of recipe that you can "tweek" and make your own, and just about anything you do will still come out wonderfully well!
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