Reviewed: Sep. 14, 2011

I did like the flavor of the dish; first time I cooked with fennel. Next time I will use russet or red potatoes; the yukon gold were way too solid even tho I par boiled them

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Reviewed: Nov. 3, 2010

I did forget the basil, but I can't see how it would of improved it much. Just not very good. Sorry.

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4 users found this review helpful

Reviewer:

Jolene

Cooking Level: Expert

Living In: Lima, Ohio, USA

Reviewed: May 6, 2010

i followed recipe pretty closely, only i used dried basil. I did not think this was any tastier than boxed Betty Crocker au gratin. did not see the big deal

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Reviewer:

mbrogden

Reviewed: Apr. 14, 2010

This was just okay. It was my first time cooking or eating fennel, so I wasn't sure what to expect. I'm not sure if I'd make this again.

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5 users found this review helpful

Reviewer:

TalaSunshine

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Jan. 25, 2010

I didn't have fennel, other then that followed the recipe. Had a huge layer of grease (almost half the dish!) but it was tasty.

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4 users found this review helpful

Reviewer:

tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

Reviewed: Sep. 14, 2009

OMG how could something NOT be good with bacon in it? I didn't use fennel or basil because I didn't have any, but did use flat-leaf parsley.

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8 users found this review helpful

Reviewer:

Superstarr

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 19, 2009

I didn't know what fennel was, but it came in a CSA basket and this recipe was a choice my entire family enjoyed. Left out the bacon because I didn't have any, but can imagine that would make it very hearty.

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Reviewer:

SuzyQ

Reviewed: May 7, 2009

This is sooo easy to make and is well worth the cooking time. My family love it. Last time I omitted the bacon and used Mexican cheese. It was still delicious.

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7 users found this review helpful

Reviewer:

mrs smiff

Cooking Level: Expert

Living In: Berkeley, Gloucestershire, England, U.K.

Reviewed: May 3, 2009

This was pretty good. I left out the fennel because my husband and I are afraid of the licorice taste. But the cooking time is lessened slightly with parboiling first and it was really cheesy bacony good.

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Reviewer:

Janet

Reviewed: Apr. 13, 2009

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.

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3 users found this review helpful