I loved this recipe as a terrific base to start out with. I really didn't alter it all that much; I only added a couple of things... I grated 3 cloves of garlic into the sauce while it cooked and I also added a couple teaspoons of chicken bouillon granules to the mix instead of adding salt. I topped it with some freshly grated parmesan about 15 minutes before it came out of the oven for extra flavor. It was OH, SOOOO DELICIOUS!!! I left it in the oven for close to 2 hours though until the potatoes were tender... in my opinion, nothing is worse than al dente scalloped potatoes! So just be sure to leave yourself an extra window of time to add to the 60 or 70 minutes that this recipe calls for. And DO NOT cover the pan with foil; there is NO NEED for it. Overall, I was very pleased with the end result; the potatoes were creamy, without having to rely on the creamed soups loaded with the heavy sodium other recipes require. This will be in my "go to" recipe file from here on. Absolutely wonderful!!!
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I loved this recipe as a terrific base to start out with. I really didn't alter it all that...