I hate to be THAT person, but this was bland. The top layer with parmesan is fine, but everything under that is so-so. I also learned that I'm not a fan of rosemary in my potatoes, because this almost came out tasting like Pinesol (yes, I did chop the rosemary to avoid having "pine needles"). This needs a can of cream of mushroom soup, more garlic, and a bag of sharp cheddar cheese added to the roux. After letting it sit overnight in the fridge, the rosemary flavored toned down a bit. That was how I salvaged the original recipe. A little bit of bacon or buttered breadcrumbs/cornflakes to give this some texture wouldn't be so bad either.
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I hate to be THAT person, but this was bland. The top layer with parmesan is fine, but...