This was delicious. I used hickory smoked gruyere and it had such great flavor. It was an accompaniment for grilled baby back ribs so the smokiness of the au gratin potatoes was great with the ribs. Only other change I would make: instead of doing potato/onion vertical stacks, I would have just layered potatoes on the bottom, then layered onions and alternated.

Delicious. Surprisingly very easy to assembly and make. Definitely making this again

The family gave this recipe 4 stars. It’s really good on the second day!

This turned out great. Loved the cheese sauce and will probably incorporate it into other dishes! Potatoes were very tender and browned on the top.

Easier to make then it looks. Made as good a au gratin as I've ever had.

Delicious! I followed advice on turning potatoes & onions on their sides so they would brown & crisp.

Most excellent recipe!!! Threw some ring bologna in with it. A definite repeat meal at our house

Excellent recipe. The prep work is minimal, especially if you use a spiralizer for the potato and onion prep. The cheesy roux doesn't seem like enough to cover the potatoes, but once they bake, it's more then plenty. I topped my potatoes with extra cheddar cheese at the end of the baking time. Delicious!

Very creamy and cheesy. I especially liked the browned bottom. The potatoes were cooked perfectly

I cut them a little too thick at 1/4” and they were undercooked. At 1/8” I’m sure they would be perfect.

Excellent. Substituted out 1/2 cup of the milk with half and half too and added a little garlic to the cheese sauce.

This was so good! Served it with grilled pork tenderloin.

Delicious! I would definitely make it again. I made it with thinly sliced red potatoes (stood on end) and it was fantastic.

I made this in individual ramekins and it turned out great. Even my picky 6 year old had no complaints.