I liked this OK, but nothing extra special. This is what I call a mac n cheese kind of meal, i.e. just a casual mid-week family type meal, what one reviewer called "homey." (Someone else said it was like glorified potatoes au gratin - good description really.) I followed the recipe exactly. As to the undecided-if-its-a-white-sauce: I had absolutely no trouble with it. I really didn't "get" the toasting the flour thing, but sorta did it anyway. Didn't have any trouble adding the milk to just the dry stuff with no butter, and with no lumps. (You must take that word "gradually" quite literally and add just tiny bits of milk at a time, make sure it's mixed well, etc. You have to do this even with butter. When it's more liquidy you can dump in the rest.)(For the self-proclaimed "expert" to be unable to do this strikes me as amusing.) I have a cool little slicer thing that does julienne, as well as thin slices, and it's easier and faster than a food processor, and easier to clean. I don't recall if mine was done in an hour, but I'm sure I would've made note had it been ridiculously longer than that. And I didn't find it salty, but I'm a salt-a-holic so I guess I didn't notice.
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I liked this OK, but nothing extra special. This is what I call a mac n cheese kind of meal,...