very very bland. it is def missing something. i didnt like the added onion either and i think it made it worse. covering with foil just made everything mushy and the onions were limp.

I made this dish for Easter Sunday dinner and it was a hit at my house. Very creamy and tasty. Thank you for sharing your recipe!YUMMO!!

Very good. I actually used a 50/50 mix of mild and sharp cheddar as that was all I had in the fridge. The one major thing I do not agree with is putting salt and pepper directly on the raw potatoes "to taste" as there is no way to know what the taste is. I actually seasoned the sauce directly since I could taste that and purposely over salted it slightly, as once on the potatoes it would taste significantly less salty. The reason for this is that you get an even distribution in the sauce where you would not if just sprinkled. The other thing I did was to dry the potato slices with paper towels to help with the sauce to stick better. This would be a great make-ahead dish, just soak the potatoes in water with a little vinegar (prevents browning), drain but do not rinse and dry with paper towels then prepare dish as usual and refrigerate. Bring to room temperature (at least two hours) before baking. I used a standard 9x13x2 Pyrex glass pan and it took exactly 6 servings. Perfecto! The only issue I had was that since I use whole wheat pastry flour in my kitchen and not white I had to almost double the amount of roux needed. Not the fault of the recipe, just an issue with whole wheat flour.

I cut the onion in half and only used 3 1/2 large size potatoes. Was a big hit!

Amazing, the best Scallop Potatoes I've tasted in a loooooooong time. - inuvikfox in Canada's Arctic

I doubled the sauce per some reviews but didn't really need too ( maybe 3/4). Use more salt than you think. Over all very good. I used butter potatoes and minced the onions!

These potatoes were delicious. I have struggled to make good homemade scalloped potatoes, but these will be my go-to recipe. I do agree with others who said that the onions sliced weren't very appealing. My family are not big onion fans so they did not like the slices. I like that you can experiment with different cheeses. I will definitely make again!

AMAZING! #1 side dish for today's Easter brunch!!! I followed the tip of preparing 1&1/2 the recipe amount for cheese sauce. Using a block of cheese vs. packaged shredded cheese is a must in order to avoid a grainy cheese sauce. I also sprinkled garlic powder and onion salt (i omitted the sliced onion)on the potato layers before adding the sauce. Must use a 2qt dish!

Very easy and excellent tasting. The mandolin slices really makes it easy. One of those east to remember recipes.

Made this for Easter dinner. Added a bit of dash and garlic to the potatoe mix. It was delicious. My whole family loved it and I must tell you that I have two excellent chefs in my family. I found it good as well, but presentation left some to be desired. The sauce was not creamy, but grainy. Maybe I was expecting something creamy like scalloped potatoes, but it did not happen. All in all, the taste was worth a five, but for presentation I rated it with a four star. Thank you for sharing. Will try it again but unfortunately it will no longer be low fat and that totally defeits the purpose of cooking for that one person on a special diet.