I was just struggling on how to present the whole thing in the first place.
I DO usually leave the recipe alone for the first time (except for reducing it) so that I will know whether it's a keeper or not. It's just that with this particular one, I had reasonable facsimiles that I needed to use up. I didn't see a great reason to head to the store to get red potatoes when I had russets that are a tad past their prime. Cream and a little water instead of whole milk I thought I had Parmesan, but I had Asiago (for whatever reason, I have no idea). ha You get the point.
I guess the major adjustments were adding a sprinkle of garlic powder, smoked paprika and increasing the sour cream and cheese for more flavor. After it was all cooked and before adding it to the casserole for baking, I tasted it and decided it needed bumping up a little. Anyway, we liked it, and I'm sure the original is about the same. I would probably add the additional flavor to the original, though, as without those, I think it would be a bit bland for me.