The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 26, 2010
This was good. I however changed it a bit...I took out the rosemary all together, used havarti cheese in place of Gruyere and used Zuccini in place of leeks. I also minused the mushrooms all together. When I layered it I salted and peppered and put havarti cheese between each layer. It turned out really good and had a nice flavor. I also left the thyme leaves in the cream mixture. It is an easy recipe to play around with.
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Salem, Oregon, USA
Living In: Clackamas, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 10, 2010
I thought this was pretty good. I have made it twice and found that the bleu cheese was too powerful a cheese for turnip and strong rosemary the first time. So.. I made it again and subbed parmesan to the cooked recipe and left the bleu cheese to be added after- as a topping. I also made it without mushrooms since I was out (the second time) and did not miss them. I sprinkiled the herbs on the top just before baking
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7 users found this review helpful

Reviewer:

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 15, 2008
It seems to have all the right stuff, but somehow should have tasted better.
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1 user found this review helpful

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