Comments on: Gruyere and Asparagus Potato Noodle Casserole

By: Donna T

Donna T — Thu, 24 Mar 2016 03:08:34 +0000

In reply to Alissandra Maffucci. Thanks Debbie and Ali. My question was what can I use to substitute for the potatoes? Thank you.

By: Mary

Mary — Fri, 13 Feb 2015 20:48:28 +0000

I made this last week and reversed the asparagus tips so that each of my 8 squares would have some tips. It was delicious and so pretty! Thanks for a great idea

By: Elizabeth Stern

Elizabeth Stern — Wed, 17 Dec 2014 02:29:04 +0000

In reply to Alissandra Maffucci. Thanks!! I sautéed garlic and shallots and added that in with the olive oil you mentioned!! Baked it a little longer because I added an extra potato in there but it turned out great!!! We had it for dinner as the main course with a big side salad and it was a hit! Thanks again!!! Can't wait to try more!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 17 Dec 2014 02:17:26 +0000

In reply to Elizabeth Stern. Broil uncovered! Hope you love it!

By: Elizabeth Stern

Elizabeth Stern — Wed, 17 Dec 2014 01:16:35 +0000

I am baking this now!!! I can’t wait to try it out for the first night of Hanukkah!!!! Do I need to be keeping it covered while it bakes for the first portion before the broil?! Thanks for all the great recipes!!!!!!!

By: Lara

Lara — Fri, 05 Sep 2014 13:16:42 +0000

In reply to Sarah. Best way for potatoes to "keep" once they are sliced is to place them in cold water in the fridge. I learned that trick working in a deli making hash browns!

By: Alissandra Maffucci

Alissandra Maffucci — Fri, 05 Sep 2014 12:21:25 +0000

In reply to Edith. Yes, it will be available in Europe! Nothing I can do to hurry it up, unfortunately, but it will be out soon!

By: Edith

Edith — Fri, 05 Sep 2014 08:58:10 +0000

Hi Alissandra,
It is me again, Edith from sunny old London. I just printed off your Gruyere and Asparagus Potato noodle Casserole. Sounds really tasty. Cannot wait, but again if I press on print just the recipe prints and unfortunately not the picture with it, which is a bit of a shame, so please hurry up with your book which, I hope, will also be available in Europe.
Kind regards
Edith

By: Sarah

Sarah — Sun, 20 Jul 2014 00:46:52 +0000

I tried assembling this ahead of time (~4 hours ahead of cooking it) and my potatoes turned black…. Do you think this is because I had it sitting in the fridge for awhile before cooking it?

By: Emily

Emily — Fri, 16 May 2014 15:13:28 +0000

Thanks for sharing this creative and delicious-looking recipe! AllFreeCasseroleRecipes.com has featured it on our blog, Recipe Chatter. You can check it out here: http://www.recipechatter.com/12-recipes-that-actually-make-asparagus-taste-good/

By: Robyn

Robyn — Thu, 17 Apr 2014 13:53:21 +0000

I made this for Passover and followed the recipe exactly. I used russet potatoes (peeled). I cooked it for 30 minutes and the potatoes were crunchy/raw. I think this would have been delicious had the noodles been soft, but I’m not sure how much longer it would have needed to cook.

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 15 Apr 2014 14:52:31 +0000

In reply to Sheryl. It says it in the recipe list!

By: Sheryl

Sheryl — Tue, 15 Apr 2014 14:08:24 +0000

How many white potatoes??

By: judy

judy — Mon, 14 Apr 2014 21:34:58 +0000

this sounds wonderful! Reminds me of noodle kugel.You could do a greek style riff with feta and spinach (or kale, rough chopped).

By: Karyn

Karyn — Fri, 11 Apr 2014 22:50:14 +0000

Thought it was delicious but the cooking time was double what the recipe said. Not sure why? If they are supposed to be al dente do the 25 minutes but if you like your potatoes softer I would do 45.

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 10 Apr 2014 13:13:40 +0000

In reply to Patty Buchanan. Welcome, Patty! Let me know how you liked the casserole!