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Showing 1-3 of 3
on December 15, 2008
I didn't have much luck with this recipe. First, the milk curdled. Second, the onions in the middle just were boiled strings. Next, and this is my fault, I used Yukon gold potatoes which were too waxy and didn't help the texture. My husband and I agreed that the only good part was the top where the gorgonzola had melted and browned.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 October 18, 2006
lovely accompaniment to rare roast beef & simple green salad with balsalmic vinagrette & balsalmic pickled onions. Would not change a thing - easy to put together & made for a delightful meal on our first cool, wet night. Will make again & try to get my gorgonzola averse friends to try as well. Thankyou southern chef in LApeople 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 November 18, 2005
This is absolutely AMAZING!!!!!! I have made this a number of times now, and everyone loves it. I tend to feel the need to play with recipes, but I make this just as it is, and it turns out perfectly every single time. COMFORT FOOD!!!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 (149 g)
Servings Per Recipe: 6