I love the portion control and lovely presentation of this recipe. I think a little bit of onion would be a good addition. The only thing that I did differently was put in about half of the potato slices, then a little dollop of the cheese sauce and then add the rest of the potatoes and top with the sauce. The sauce is very thick, and I was concerned that the sauce wouldn't drizzle down through all of the potatoes. GnarlyCow, thanks for a tasty and portable potato recipe.

Just finished making these. Absolutely fantastic. The only thing I changed was instead of slicing my potatoes, I grated them... peelings and all. Mixed them in with the sauce and then sprinkled a small amount of shredded cheddar blend on top before cooking. I did this to make them easier for my mom to chew since she just had major dental work done. She LOVED them! Thank you so much.

Loved this recipe. I did follow the advice of others and layered the potatoes with salt and pepper and sauce between each layer. I covered them for 30 minutes then baked uncovered for 15 more. Turned the broiler on at the end to get them nice and brown. I'm not sure I needed to cover them but I was afraid they wouldn't be cooked all the way and I knew it couldn't hurt them. This simple cheese sauce made the best potato gratin I've ever had. I did use real parmesano reggiano cheese. Perfect pairing for any protein. Can't wait to make them again!

Just made this for a party last night and only brought 4 home! I doubled the recipe and made 24, but I tripled the white sauce and used 1 cup milk per each 2 T. of butter and flour. That is the standard I use when making any kind of sauce. I used cheddar cheese, layered sauce in between, and topped with a bit more cheddar and chopped bacon. I also added some onion powder to the sauce and seasoned each layer with salt & pepper. Baked around 30 minutes uncovered. Everyone loved them!

We found these delightful! I followed the recipe as written, with the exception of subbing white potatoes for russets and crushed red for black pepper. We found this style led us to eat fewer potatoes, which is a good thing! The leftovers heated up well for lunch the next day. THANKS for the recipe!

I'm giving this a 5* rating, primarily because a) the cheese sauce is simply wonderful and b) any problems I had were probably of my own making. I used mandolin to slice potatoes 1/8" thick, then layered half into jumbo sized muffin tins (spreading 1/2 of sauce in middle as others suggested). Because I had increased the size of the tins, I decided to go ahead and bake covered for 20", then uncovered for adt'l 20 minutes. My potatoes came out more steamed and ween't crunchy on the edges at all ... so I wouldn't suggest covering them next time. We both agreed there wasn't enough sauce to suit our tastes - again, probably because I had increased size of tins. I think next time I'll try dividing into 3 ramikins with more sauce *or* (now here's a brilliant idea) make 6 regular size cupcake tins with the same amount of sauce. I didn't find any lack of flavor whatsoever and was quite pleased with the taste ... just need to work on the consistency part. Thanks so much for recipe!

I added sharp cheddar and layered it. Oh my it was to die for. The sharp cheddar is a must in my opinion which is why I gave it 4 stars instead of 5. The parm on its own wouldn't give it the melt factor. However, a cute idea that has room for so much variation based on your cheese of choice.

Let's just say.. Portion control? What portion control? My husband ate 8 of these! They were amazing. I did later a bit of sauce between the potatoes as suggested. I didn't change anything else. Delicious! Thank you, gnarly cow!

I put a small amount of sauce in between each layer & substituted the garlic for garlic powder. We love this recipe so it's in my favorites list now!!!

Fun portions and great for keeping and heating unused portions. However it was a little too greasy.