Reviewed: Apr. 6, 2012

Very Good- used more ham and served as main dish. Worked well for a friend with Celiac's Disease.

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Reviewer:

BenitaN

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Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

Reviewed: Aug. 13, 2011

Good but a lot of work

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Reviewer:

Colleen Murphy

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

AWESOME!!!

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Reviewer:

alisha

Reviewed: Jun. 26, 2011

I halved the recipe and had to make changes because of what I had on hand but they tasted great! Bacon cut in chunks and fried first (rather than ham), Cheddar cheesy white sauce (use 1 tablespoon bacon grease and 1 tablespoon butter, 2 -1/2 tablespoons flour and 1 cup milk, salt, pepper and grated Cheddar-about a cup and a half-in place of Velveeta), whole milk greek yogurt in place of sour cream. My texture seemed more like twice baked chunky potato casserole than scalloped potatoes but it was really just wonderful!

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jun. 24, 2011

Instead of sour cream, I used leftover regular cream -of the which I needed to use up since it was going to go bad. Scrumptious and so simple. Husband said best he ever had, but was probably the cream that did that. If I make again will need to use cream for sure.

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Reviewer:

luvacook

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Jun. 21, 2011

Too much! I did add more ham than the recipe called for, but other than that, I followed it. The first couple of bites aren't too bad as you taste the creamy blend of velveeta and sour cream, but after that it gets sickening. It's much too rich and cheesy. I thought that maybe if I cut back the sour cream and velveeta and sustituted in some half and half, that it would be improved, but I came to the conclussion that it would just be very close to my own trusted scalloped potatoes and ham recipe.

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Reviewer:

duboo

Cooking Level: Intermediate

Home Town: Langdon, North Dakota, USA

Reviewed: May 18, 2011

I wasn't thrilled with the overall recipe. However, with some changes, I think it could work. If you want to be able to actually taste the ham, you're going to need to add about twice as much. Also, I don't think the red potatoes really work well in the recipe. They don't mash as well as Yukons or Russets. If I were to make this recipe again, I'd use those. Also, another variation to consider would be using a bag of frozen hashbrowns and mixing it with the remaining ingredients (including extra ham). I also would leave off the parmesan at the end and sprinkle it with some shredded cheddar.

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Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: May 1, 2011

These were great

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Reviewer:

LindsayT

Cooking Level: Expert

Reviewed: Apr. 25, 2011

This was fantastic! I left out the ham and the parmesan and it was still amazing. Most people would want to add some salt without those two ingredients, but for me it was just right! Finally, a super easy and delicious potato recipe!

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Reviewer:

DARA45

Reviewed: Apr. 25, 2011

I knew with these ingredients that I wouldn't be totally disappointed, but I wasn't WOW'd either. I made no substitutions, followed the recipe exactly as written. First, I think the ham adds nothing to this potato dish; waste of money in my opinion. Next, if I were to make this again, I would use a very sharp cheddar cheese rather than Velveeta to ramp up the flavor a little bit. The Velveeta melted beautifully, but it's just too bland for this casserole (and, yes, I do like Velveeta).

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