Cheese Fondue Hash Browns

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Sooooo good! I used five small/medium Idaho potatoes; that worked out well with the other ingredients at the levels called for in the recipe, though I did use two medium shallots rather than green onions because I had them on hand. (For what it's worth, I've seen some absolutely ginormous "restaurant-sized" potatoes, and I'm guessing that's what Alex must have used when she made this. I can't imagine two "large" potatoes would have cut it.

These really were so delicious, and I did use Brie. But as other reviewers have noted, I think you could make these with any type of "flavorful" cheese (cheddar, parm, Romano, particularly given the cost savings. My husband said I need to add these potatoes to my repertoire, and I plan to do that and try some different cheeses. Quite easy, fairly fast, and very delicious. Once again, Alex does not disappoint!

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Great recipe, but the brie didn't melt. I followed the instructions perfectly, and reading the reviews below, it seems no one else had this problem! I made this dish to go with the Neely's steak and eggs (which is absolutely fabulous!. Timing was important, so I removed the brie from the top of the potatoes and sprinkled grated white cheddar. Really awesome! Brie is expensive, so I'm saving it for later to rewarm and spread on baguette slices. I really love Alex's recipes, but can't figure what I did wrong here!

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These are heaven! I made these for my husband and he loved them. I am not very good at cooking and I made these with ease following the directions. Thank you Alex!

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This was great. Although this was our first try with a cheese we are not familiar with, it turned out wonderful. We just can't wait to try more of Alex's dishes.

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I made this recipe as written and it was wonderful! We rarely eat red meat these days, but we enjoyed these potatoes with steaks and wilted spinach--awesome. However, the brie was quite expensive, so I have made this on 2 other occasions with grated jack-- a unique southwestern side dish! Next time I'll try swiss-- you can't go wrong!

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I made the potatoes with Brie to go with a dinner...I think it was a grilled flank steak, if I remember right. It was very good, and now next time I want to try Camembert. Alex is a chef, not a cook, and I have learned alot watching her show. I love how descriptive she can be about the food she is preparing and tasting.

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I love her, love her show, just wish I could get to NYC and have a meal at Butter:

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I will use this recipe from now on. It was so good. Just follow the recipe to a T and you can't lose!

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When I saw Alex make this dish on TV a few months ago, it really caught my eye. Since then, I have prepared and tinkered with it about five or six times. A few tips:

1. If you're using cooking wine, as I did (I'm under 21 and can't buy the real stuff, make sure you go easy on the salt at first, since most cooking wines pack some extra sodium.
2. This was delicious with the Brie, and I'm sure Camembert would be lovely as well. However, it is equally good (and not as bad for you if you omit the cheese entirely. I found that it helped the potatoes form a nice crust, which I loved.
3. Regular paprika works nicely in this recipe, but smoked paprika works even better.

Also, has anyone come up with a more precise measurement than "two large potatoes" that works for them? Either I am grossly misinformed about how large a large potato is, or whoever wrote this recipe doesn't know how much eight people will eat.

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What a great recipe to add to my collection. I served them at a Valentine's Day brunch and they were the hit of the brunch. The wine is an incredible surprise ingrediant. Love Love Love it! (PS - Love watching Alex's show too!