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We had this for dinner this evening and DH loved it. I used fingerling potatoes instead of 8 large as that is what I had on hand. Cant wait to try it tom for lunch with some left over grilled shrimp. Even two out of the 3 kids ( all under 6) really enjoyed this dish. Don'ts skrimp on the good cheese as it really makes this dish to use the really good stuff. Made for PRMR Jan 2009
Last night we had this basically as written, aside from less potatoes (only 2 large), more lemon and fresh thyme, and it was 4 stars. Had the leftovers today for lunch with the addition of a little bacon bits and truffle oil, and that definitely brought it up to 5 stars. This makes for a beautiful presentation and a deliciously different meal!
Very good but there seemed to be something missing. I used 1/2 stock and 1/2 white wine which was a good idea. Everything else I did pretty much as stated except I added some garlic to the potatoes while baking. DH suggested that next time I add some pancetta or bacon and I thought maybe some arugula tossed in at the last moment would be great. Together they may be be exactly what this needs to bring it up to 5 stars. Thanks for posting this, I look forward to playing with it a little.
Just wonderful! I cut the recipe in half (only 2 of us) and used dried rubbed sage, as I couldn't get my hands on the fresh. I can imagine this being even better with fresh sage. :)
Made this for dinner this evening. Everyone loved it. I used vegetable stock and I also crisped breash breadcrumbs which I sprinkled on the top. I think this adds a lot to the dish. Thanks for a really interesting recipe.
Carb heaven. Used stock this time, looking forward to trying this with white wine. Thank you.
We enjoyed this thoroughly. I left my potatoes in for 20 minutes and they were well browned (at a 400 Fahrenheit equivalent of 200 Centigrade). I also used half stock and half wine, but used white not red. Like MarieAlice, I topped with shaved parmesan. I thought the outcome was a bit dry, even though I quartered the recipe (this seemed like 8 generous servings to me and there are only two of us) but used 1/3 (or 1/2 cup) of the wine and stock. It was delicious otherwise though; I particularly liked the sage and lemon combination. Thank you.
Yum! This was a great combination of flavours. I was worried that the pasta would go soggy after cooking it in the stock, so I had it very al dente when it went in and in the end it was perfect. The only problem I had was that the potatoes still weren't golden after 30 minutes, but they went in anyway. I'll make this again. Thanks Bluemoon!
Love those carbs! This was a really great vegetarian main meal and DH has requested that I do it again asap! I used veggie fettucine as that's what I had on hand, and doubled the garlic as I normally do. I didn't measure the thyme, just sprinkled over the potatoes. I used 1/2 red wine, 1/2 veggie stock for the liquid and used a little more lemon juice than called for. This is really delicious, thank you so much for posting!
My husband and I thoroughly enjoyed this different side dish. I made exactly as the recipe stated, substituting half the vegetable broth with red wine. I was not sure if the sage should be left whole or what, so I cut it slightly into large pieces. I also cut the recipe in half, quite successfully, as there are only two of us. Thanks for a great taste experience!