By southern chef in louisiana on October 14, 2002
Serving Size: 1 (149 g)
Servings Per Recipe: 6
"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."
"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 LA"
"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!!!"