"To jazz up the flavor a little, consider a touch of sage in the white sauce; it adds a little earthiness to the sweetness of the squash. I mashed the squash with the back of a slotted spoon so the squash would have a little texture instead of pureeing it. I used wheat lasagna noodles which need to be cooked first, so made the sauce a little thicke"

"I have never really liked scalloped potatoes until I found this recipe. Creme fraiche does not curdle like the typical white sauce, plus it has a much richer, smoother taste. More appealing to the eye and taste buds! Scalloped potatoes should have a delicate flavor, not spicy or mega cheesy; if that's what you want this is not the recipe for you. "

"First time around pretty good, second time I made this recipe and added a large dollop of sour cream and mayo as well as a few shakes of Lawry's for added flavor and we liked it even better! "

"First time around pretty good, second time I made this recipe and added a large dollop of sour cream and mayo as well as a few shakes of Lawry's for added flavor and we liked it even better! "

"I know everybody loved this recipe, but neither my husband nor myself cared much for this dish. I guess it was just not our style. The sauce was a little too thick and rich, covered the flavor of the seafood. I tried reheating it the next day and added Guyere which helped it some. I have an old recipe with some fresh chopped tomato's which I will go back to as it provides some contrast to the white sauce.

"I know everybody loved this recipe, but neither my husband nor myself cared much for this dish. I guess it was just not our style. The sauce was a little too thick and rich, covered the flavor of the seafood. I tried reheating it the next day and added Guyere which helped it some. I have an old recipe with some fresh chopped tomato's which I will go back to as it provides some contrast to the white sauce.