I took this to a small dinner party and it seemed to be a hit. I used 1/4 cup of flour to make the sauce thicker as other had noted it seemed watery. I think that was about right. I did add about 1/2 cup of shredded cheddar to the top for the last 45 minutes of baking time and it really seemed to add a nice touch of flavor. I would make this again and add a clove of minced garlic to the onion for a little more flavorful sauce.
Very good, but then I used half and half instead of 1% milk in mine. Also, I used Cheddar, hubby doesn't care for Gruyere. I make scalloped potatoes with ham frequently and this was the first time I made the white sauce. Usually I just put all the ingredients in layering the potatoes, ham, & onions, and sprinkling flour over each layer & add dabs of butter then add the half and half - I don't put cheese in mine. I know my method is not very low fat but it's deliciously creamy. This recipe tasted pretty close.
Good but sauce was thin. Need to remember it takes almost 1 1/2 hours to bake.
Very watery, but tasty. Followed to the letter (used Swiss Chs) thought it should be a more creamy texture.
My four-year-old daughter insists she doesn't like potatoes, but asks for seconds and even thirds of this dish, discreetly referred to as simply "gratin" in our house. It's so satisfying, I usually serve it as the main course, rather than a side dish.
I think I would like better with Cheddar cheese and it would be a lot less expensive.