Chantilly Potatoes

Tonight I tried a recipe from a recent issue of Cook's Country for Chantilly Potatoes. You can view the recipe here (except for the recipe called for 1 1/2 grated Gruyere or Parmesan- I used all parmesan). These weren't awful but they didn't have much flavor and they weren't worth all the work. I really think they needed a little butter in them. Mediocre is my rating.