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Layered Potato and Cheese Casserole
Source: Italy : The Beautiful Cookbook
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 Reviews:  4   Viewing: 1 - 4  
Rating: 5
by: Debra Reviewed: 03/05/2012
you could also layer w/sliced onions and use milk, (can or reg) instead of stock.
9 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Sharon Reviewed: 03/05/2012
Timing is way off!
How can the time at the top of the recipe say one hour and 10 minutes when the instructions say bake for 1-1/2 hours, let alone the prep time! If this is wrong, the rest of the recipe may not be trusted, either.
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Harold, MA Reviewed: 03/05/2012
Too much fat
Fontina, while a wonderful mild and smooth melting cheese, has too much fat for a baked recipe like this. I had standing pools of oil on top of the potatoes when finished baking.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Rebecca, AZ Reviewed: 09/23/2008
Layered Potato and Cheese Casserole
This was delicious. I would make it again, very soon. I didn't have the cheese the recipe called for, I used shredded chedder, which naturally gave it a very different flavor, and yet, it was still good. Used Yukon Gold potatoes, very sweet and creamy!
409 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  4   Viewing: 1 - 4  
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