Potatoes Au Gratin with Fennel and Bacon Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Aug. 29, 2008
I have made this twice now and it has turned out EXCELLENT both times. I started to use it as a base recipe, but have ended up following it pretty much to a T, except for the fennel since I generally dont have it on hand. I also include about 1/2 to 3/4 cup of diced onion (eyeballed), sprinkling it on during the layering process. I definitely have to agree with a previous reviewer in that prep time is AT LEAST an hour, even with using a food processor for slicing the taters. Still, it is tasty, and now my go to recipe for gratin. Yummy goodness! :)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Boise, Idaho, USA

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Reviewed: Aug. 2, 2008
The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I almost didn't care how it tasted. And there are too many ingredients for me. Potatoes, cheese and bacon pretty much does it for this kind of dish.
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Reviewed: Jul. 25, 2008
Wow, this was so good I am craving more as I write this review. Every single person in my family, toddlers included, ate this so fast that we barely came up for air! Normally my husband does not like fennel, so thanks for a recipe that makes us both happy!
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