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Showing 1-3 of 3
on October 28, 2002
Just to clarify that if you don't have the exact size pan indicated, use the large wide flat pan with a rim - such as a jelly roll pan. The slight sogginess that reviewer Jen experienced was probably due to using a 9x13 lasagna pan - which is much deeper and smaller. In Germany, they sell pans especially designed for making this dish that unfortunately aren't available everywhere. When sliced, this should look more like a flat, square slice of pizza.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 23, 2002
This was a bit time-consuming to make, but very easy (and actually kind of fun!). The end result is extremely tasty, although next time I would use a bit less butter as it's very rich. The potato base seemed soft, but has firmed up as the dish cooled. I made the recipe in a lasagna pan and cut into 64 small (1.5") squares. I think this will make a great appetizer for the German party I'm attending tonight!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 16, 2009
This was a bit fussy to make because of all the different parts to it, and unfortunately didn't turn out as well as I would have liked. The texture was fine, but it was quite bland even though I added some extra ham. My husband thought it was ok with sour cream, but overall probably wouldn't make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (214 g)
Servings Per Recipe: 16
The following items or measurements are not included: