These potatoes tasted good and were easy to make.
There wasn’t enough sauce to cover my potatoes, I’d advise to make double. I used small potatoes and a standard tin pan, but maybe I was meant to use a taller and narrower one?
Also, the recipe doesn’t mention how long to keep the potatoes in the oven before it starts bubbling. Mine took half an hour, I think (there was double the amount of potatoes as there was sauce, so it was a bit hard to tell if it was bubbling. Eventually I got tired of standing there, watching the oven and just decided that it’s bubbling). Also, probably because of the lack of sauce, the potatoes were very well done at the end of the hour. They could’ve used a bit less time in the oven.
I used teaspoon salt for the potatoes, and sprinkled some salt and pepper into the sauce, and it was enough.
Also, for the sake of those that don’t know, 4 tablespoons is 1/4 cup, which might be a bit easier to measure.
And, I substituted margarine for butter. Once you’re going dairy, might as well use it, since I’m guessing it makes it yummier too.