I wanted a more subtly flavored cheese to go with the fennel, so used a packaged 'fondue blend' of Emmenthaler and Gruyere cheese (this was less expensive than straight Gruyere), and that worked out nicely. Also, I cut the bacon to 1/4 pound because a less-meaty version went better with my menu that day. With the full pound, I think this would make a great main dish. The sauce directions were perfect; it came out just the right consistency. More cooking time should definitely be allowed for the oven. Mine were not done at the recommended time, but then they went in the crockpot for a couple of hours until serving time, so it didn't matter.
Was this review helpful?
[
YES
]
0 users found this review helpful