Au Gratin Potatoes

"First of all, I did make a few minor adjustments to the recipe and prep, but I otherwise followed the directions pretty closely. To start with, I had to double the amounts of all of the ingredients, because I bought a five-pound bag of red potatoes, and I had a pretty good size group of people to feed. Also, I used half and half instead of milk (I highly recommend this ehancement, despite the few extra calories!). Also, during the layering of the potatoes in the caserole, I sprinkled each layer with salt, fresh black pepper (Careful on the pepper, don't over do it) AND a bit of the leftover freshly chopped parsley (I also recommend this one!). Lastly, instead of cooking for just 40-50 min, I wound up leaving them in the oven for well over an hour -- about 1 hr and 20 min -- to make the potatoes nice and soft and pearly all the way through. They turned out DEEEEEEEEEEEELICIOUS...they were a huge hit everywhere!!"