Very tasty! I served it as a side with the Key West Chicken (also found at this site, though I substituted pork loin slices to great success) to friends and we all raved. However, instead of using boiled potatoes I fixed them in the French persillee manner: microwave potato chunks 15 minutes in a can of beef broth or consomme', a dash of salt and a dash of pepper, slices of butter to taste, and about three tablespoons of chopped parsley. (These potatoes are good in themselves, but when used to make the scalloped potatoes you have a very fine dish indeed!)