"This was really good. Was very skeptical about the whole turning off the oven for 3 hours part. But it came out very tender. I cheated and opened the oven after the 3 hours wait time to add another dish that had to cook at 375 for 20 minutes, but took out the roast (and the other dish) and the roast was perfect. "

"This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs -my store doesn't carry them all the time- this recipe is worth the effort. "

"This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs (my store doesn't carry them all the time) this recipe is worth the effort. "

"This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs (my store doesn't carry them all the time) this recipe is worth the effort. "

"This recipe was out of this world good. I made a few changes per other reviews. I blanched my potato slices for 4 minutes. This ensures the 1 1/4 hour cooking time will make the potatoes fully cooked. Because the slices are hot before layering, I warmed my cream to stop it from breaking up which cold cream would do once it hit the hot potatoes. I used sharp white cheddar instead of parmesan, and added the cheddar to the cream melting it. I poured a little cream over each layer of potatoes, then topped with the gruyere over each layer. I ended the layering with potatoes, a little cream over, then gruyere. Used only 2 tbls of butter on the top. It came out creamy good and the sharp white cheddar pairs very well with the gruyere. AWESOME!!!