These were very good au gratin potatoes and I liked the fact that they didn't call for canned soup or Velveeta. I cut the potatoes MUCH thinner to speed up the cooking time (mine took about an hour), added an extra 1/2 cup of cheese, used half and half instead of milk for more creaminess, and added some minced garlic to the cheese sauce (I sauteed it in the butter before adding the flour). For those of you who are ending up with lumpy or greasy results, you're not heating and/or blending your cheese sauce enough before adding it to the potatoes and onions. Use a whisk to incorporate the milk a little at a time until it's all mixed in, then be sure the cheese is completely melted and the sauce is smooth and creamy before pouring it over the potatoes. Use a fork to move the potatoes around a bit so the sauce can work its way down to the bottom layers and you won't end up with plain, bland potatoes at the bottom of the dish and your cheese sauce won't bubble over the top (I filled my pan FULL and didn't have one drop bubble over). I also removed the foil for the last 10 minutes to get that nice brown crust on top. I'll definitely make these again, but next time I think I'll add a little cayenne pepper for a bit of a kick.
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