I have made this recipe several times, all successful. I do prefer the diced onions and I like to use heavy whipping cream instead of milk. I have used both sliced and diced potatoes with the same results. If you follow step 3 and have made cheese sauce before, you can gauge if it's going to be soupy or not and adjust with extra or less cream/milk and cheese as needed. If you have not made cheese sauce before, it has to warm slowly and be thick (gravy-ish) before adding the cheese and sometimes I have to add a little more cream once I do add the cheese. If you heat it too fast and curdle the milk, you will get the globs of cheese everyone has talked about. It does separate a little in the oven (though far less if you make the cheese sauce correctly), as you can see from the photos, but it's cheesy goodness and my family has never complained. I just use whatever cheese I have on hand, sometimes blending several together, and have never had a problem. Parmesan adds a nice flavor.
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I have made this recipe several times, all successful. I do prefer the diced onions and I...