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Average Rating:
Total Reviews: 16
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By Harleyman57
The Great state...
on April 02, 2012
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This recipe is as easy as it gets. And as taste goes...it's the bomb! This dish can steal the show from your main coarse. It's that good. Thank you Laura !
By pennsykitty_123...
New York, 72
on February 09, 2012
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Made this a couple of times now. Yummy. However, I "butter" my pan with a margarine/olive oil mix and then line the pan with parchment and "rebutter" the parchment. Cook the three layers only, tried more layers once, did not work all that well. Cook at 280 to speed things up at appx 1 + hours. The best with chicken broth and more thyme and other herbs. Family loves this. Love Laura
By happy_hillery
Little Rock, Ar...
on January 16, 2012
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So easy and people think you slaved all day!
By slundquist57
Ft Smith, AR
on January 07, 2012
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This is an amazingly simple dish to make and will impress everyone who trys it. It has a wonderful depth of flavor from just a few ingredients. I followed the directions without any changes and it turned out beautifully.
By DanielLINY
on December 21, 2011
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This has a wonderful taste. Followed the recipe exactly and there was a lot of stock left when done. Could not have cooked it longer because we would have had mashed potatoes. Will make it again but only use 1/2 the stock.
By denise.klingbei...
petoskey, MI
on December 16, 2011
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Loved it!!!! Did not realize lengthy cooking time untill it was in the oven. Transphered to muffin tin and cut the time down and yes it was ready for the dinner party. ALWAYS READ THE RECEIPE IN FULL BEFORE YOU START.
By fhurwitz_9172187
san francisco, CA
on November 16, 2011
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Excellent, this will become one of my "go to" recipes for certain,and would serve again.
I omitted the 3 tbsp of butter, and just lightly buttered the baking dish.It takes a longer time to cook, so I raised oven to 350.After 2 hrs I removed the foil to let brown for the last hour.It stayed warm for 1 hr out of the oven so a good recipe for cooking ahead of time.
Also I added more thyme to the onions and potatoes for more flavor.
By nevedog
on October 13, 2011
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Great recipe, used it for dinner as a side dish as written. Also added bacon crumbles to it and used it for a tailgate breakfast party, everyone loved it and could not believe how EASY it is. Love Laura Calder and French Cooking at Home!
By MollyRebecca
new york, NY
on October 05, 2011
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I skip the butter, use try-color potatoes, substitute stock for the broth and mix the thyme into the onions. I also double the recipe (its that good. I've also found it takes longer than 3 hours to cook in my oven. You have to be patient, but its so worth it.
By blairarnold
on September 18, 2011
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Mine didn't turn out as well as I hoped, but I have some questions. I don't know what kind of potatoes Laura used, but I used red potatoes. I wondered if russets might absorb more of the stock. Anyone got an idea? The other thing is Laura didn't cover the potatoes in the show although she did mention it as an option, but the recipe says to. Would I be better off not covering? I did wonder if a higher temp might work better. I think my rating is too low because of my mistakes .