I made these today, and I made a half recipe (3 servings rather than 6). I did make a couple of changes, some by necessity. The biggest change I made was that I carmelized the onions with bacon (2 strips, cut into 1 inch pieces) and some butter. I did not add the brown sugar. After carmelizing the onion, I followed the instructions completely about the layers and order of them. I put them in the oven at 350 and set the timer for 1 hour. I checked on them occasionally. After 45 minutes, the sauce was bubbling like crazy and starting to dry out, so I figured they were done. Unfortunately, the potatoes were still hard. I added more cream (eventually adding a full cup -- the amount for 6 servings) and cooked them longer, but some of the potatoes were still hard after that.
I think I probably didn't cut the potatoes thinly enough, so I will try it again. Also, I might try it on a lower temperature, since I know my oven tends to be hot (I usually need to take off at least 1 minute for any frozen food I bake).
Overall, these were very good despite the problems with getting the potatoes to cook fully and keeping the cream from drying up, which might be an oven problem rather than a recipe problem. The only real dislike I had was that the onions were still too sweet. I'm really glad I didn't put in the brown sugar, but I thought the bacon would help make it less sweet, too. I haven't figured out how I will deal with the sweetness.
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I made these today, and I made a half recipe (3 servings rather than 6). I did make a couple...