yes! We have sense fixed that, so glad you looked it up too! Thanks so much for your support!💖

Hi Susan! I can explain the 10 minute prep time and it’s kind of addressed with the following notation at the beginning of the recipe- “Note: While the onions caramelize, measure out your remaining ingredients.” So really, you just need to slice up your onions- that’s the 10 minute prep time. (If I use a mandoline, that’s easily done.) After that, the cooking time begins as you’re now caramelizing the onions, and you measure out the remaining ingredients during that time. (There’s an overlap.) I always try to be accurate with my prep and cooking times! The recipe card notes the “total time” as being 2 hours, which is accurate. 🙂

Really delicious but one complaint. You say prep time is 10 minutes.🤣🤣. You have GOT to be kidding!!! Grating 3 1/2 cups of cheese; super thin onions, slicing potatoes!! Took me 30 minutes of prep including getting all the ingredients lined up and ready. (Maybe it’s me. I find this happens with most recipes. They underesimate prep time. It ALWAYS takes me longer.) It was so worth it, though, because they are outstanding!!! I gobbled it up and my family wants it again. So much flavor! Melting bubbly cheese. Yum!!

Hi Jenn!! You are so welcome, I’m happy happy that you are enjoying the recipes! I haven’t tested this in an 8×8 inch dish, so I’m not quite sure, but it’s a forgiving recipe! If you tap the number of servings, a slider will appear and you can move it left to decrease the number of servings- the ingredients will automatically adjust! You can at least move it down 1! ❤️

Hi Stephanie,
Thank you so much for your time to make all these dishes and post the recipes and directions on cooking them…
This recipe sounds very delicious I’m going to make it tonight along with a honey baked ham 🙂 
What exactly would I use on quantity size for a 8X8 dish size ? Thank you very much

You’re the BEST Carla! I am sooo in love with these potatoes, you’ve inspired me to make them tonight, it’s been too long! Thank you so much for the review!!

I made this for Easter dinner for my family! Everyone gave rave reviews!!! 

I’m so happy you enjoyed it with your revisions Kurt, nice work! I make this one every Thanksgiving and the family always looks forward to it. Thanks so much for taking the time to leave a review!💖

I just cooked this as is except used 50:50 heavy cream:2% milk instead of regular milk, used russet potatoes, and added a pinch of nutmeg. Used the mandoline to slice 1/4″ thick onion which I carmelized and 1/8″ thick potatoes dried using a clean dish towel. This is an absolute killer recipe! Delish! Super flavorful! I made the full recipe for me and my wife and we’re looking forward to leftovers! Oh, one last revision: on the remainder of cheese on top, I used 50:50 grated chedder:grated regiano permesan rather than straight cheddar, though I’m not sure I would be able to tell the difference on that. The sauce seemed very thick when assembling, but don’t worry by the end the whole thing was consistent and bubbling merrily away!