Yummy recipe. I, too, made a few slight changes. Like many others suggested, I diced the onions instead of slicing them. I also softened them in the butter along with one clove of fresh, minced garlic before adding the flour to make the rue -- I added 1/4 tsp of black pepper to the rue for added flavor. I used a 2qt casserole, layered 1/3 of the sliced potatoes and topped with 1/3 the onion/cheese sauce, and repeated this step twice. I, too, removed the foil with about 30 minutes remaining in the cooking time and topped with buttered bread crumbs before putting it back in the oven for the final 30 minutes. Loved this recipe! Next time, I'm going to try a "grown up" version using Gruyere cheese!
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