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Reviewed: Jun. 4, 2008

Great recipe! I made it a little differently - used a can of condensed cream of mushroom soup mixed with a can of evaporated milk to sub for the cream. Made this in the slow cooker - layered ingredients, poured my mushroom soup mix over top and cooked on high for 3 1/2 hours - turned out great! Thanks for a super recipe!

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Kate

	Cooking Level: Intermediate Living In: Athens, Ontario, Canada
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Reviewed: Mar. 4, 2008

Sooooo good, and even better when it's reheated.

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GOOBIEGETTER

	Cooking Level: Intermediate Home Town: Butler, Pennsylvania, USA Living In: Baden, Pennsylvania, USA
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Reviewed: Feb. 11, 2008

This was very good. I used less cream that it called for.

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RKRRM

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 9, 2008

Excellent way to use leftover ham from Christmas. I made this for a potluck and got quite a few compliments on it, and hardly had any leftovers.

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Reviewer:

Larry A.

	Cooking Level: Intermediate Living In: Bozeman, Montana, USA
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Reviewed: Dec. 28, 2007

This recipe was great for leftover ham. I eliminated the garlic and used a cheddar/mozzarella mixture for the cheese. It seems to melt better, and absorbs some of the extra liquid. Will definitely make again.

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Reviewer:

Jayne


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Reviewed: Dec. 21, 2007

This was ok. I thought I might have finally found a recipe to use with a ham steak. I followed the recipe exactly with the exception of adding pepper and cutting down on the cream and upping the cheese like another reviewer. I think mine needed to be in the oven a tad longer as some of the potatoes were still crunchy. My cream curdeled and it looked unappealing. I also got a tremedous amount of water in the dish that I believe was from the ham? I will continue on with my quest for a good recipe for ham steak. This just did not suit our taste.

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SWEETJAM

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Nov. 29, 2007

incredibly delicious! Even better re-heated!

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Reviewer:

LIZHALL


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Reviewed: Nov. 13, 2007

I peeled and boiled the potatoes so it would cook faster. didn't make a nice creamy sauce. will make again, with 1/2 cup cheddar and 1/2 cup american so it will mix and be creamier. Also added peas to the mixture, helped make it pleasing to the eye. Thanks for the recipe

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HOBBES7895

	Cooking Level: Intermediate
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Reviewed: Nov. 6, 2007

This was okay. My daughter didn't like it all. My hubby came back for seconds but didn't rave about it. It wasn't bad and but wasn't outstanding.

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Reviewer:

horselover


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Reviewed: Nov. 4, 2007

The cheese sauce didn't thicken as much as I would have like (that's why I gave it only 4 stars). Next time I'll probably use slightly less cream and maybe more cheese. My husband loved it! We ate this for leftovers until it was gone...which is rare in our house...we are not leftover lovers!

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Reviewer:

SMIDGEN21

	Cooking Level: Expert
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Reviewed: Nov. 1, 2007

This was so easy, and very tasty. We had three people at our family event who do not like scalloped potatoes, and they loved this! I'm one of those three, and I will absolutely use this recipe again.

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BJCLAYWELL

	Cooking Level: Expert Home Town: Englewood, Colorado, USA Living In: Avondale, Arizona, USA
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Reviewed: Oct. 16, 2007

This really is a very good recipe. It's not too difficult and tastes delicious.

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Reviewer:

furiouscarolyn


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Reviewed: Aug. 25, 2007

Everyone in my family loved this even the picky eaters. What a great combo of my favorites of cheese, ham, and potatoes. I will definitely make this for my family again.

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Reviewer:

Miranda

	Cooking Level: Expert Living In: Hammond, Louisiana, USA
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