This really came out good with a few changes. I really didn't get the dry toasting of the flour, so cooked a finely chopped onion in 1T butter until softened, then added a minced clove of garlic and the flour and cooked until the flour was a light gold, then added the rest of the seasonings and milk. Pureed the sauce in the food processor (presto! no lumps!) with one bouillon cube (there was no way in the world I was going to use 3), then returned to the pan to cook until thickened. Melted in colby/jack cheese and poured over the layered ham (about 2 cups) and julienned potatos. Baked up with crispy edges and tasted wonderful. Only slight negative I can say is the potatos turned a little gray since there wasn't enough sauce to fully cover, which didn't affect the flavor, but doesn't look as pretty. Next time I would double the sauce to make the cassarole a little 'juicier'.

sharp cheddar is the best

YUM this was so good!! I intended to follow the recipe very closely but I accidentally added 1tsp oregano (had it out to refill my container) and I also added a bag of frozen broccoli. That's the only changes I made. The potatoes did take much longer to cook for me even though I sliced them very thin before cutting them julienne and I covered the pan with foil but I still had to leave this in the oven for 30 more minutes. Even though I'm not a fan of velveeta I had some to use up, and with that I also used 1c shredded sharp cheddar. That along with the seasoning was just so tasty - we'll have this again!

This wasn't bad- I thought it lacked flavor, I would add sauteed onion and garlic to it next time. I shredded my potatoes with a Salad Shooter because I was too lazy to julienne them. My kids liked it, so that's a plus.

This was ok, I would rate it 4 stars if it wasn't so salty. I would have to modify this recipe some if I decided to make it again.

This was really good and was very easy to make.

Awesome!!! Tim found and made this recipe. Turned out great.

I liked this OK, but nothing extra special. This is what I call a mac n cheese kind of meal, i.e. just a casual mid-week family type meal, what one reviewer called "homey." (Someone else said it was like glorified potatoes au gratin - good description really.) I followed the recipe exactly. As to the undecided-if-its-a-white-sauce: I had absolutely no trouble with it. I really didn't "get" the toasting the flour thing, but sorta did it anyway. Didn't have any trouble adding the milk to just the dry stuff with no butter, and with no lumps. (You must take that word "gradually" quite literally and add just tiny bits of milk at a time, make sure it's mixed well, etc. You have to do this even with butter. When it's more liquidy you can dump in the rest.)(For the self-proclaimed "expert" to be unable to do this strikes me as amusing.) I have a cool little slicer thing that does julienne, as well as thin slices, and it's easier and faster than a food processor, and easier to clean. I don't recall if mine was done in an hour, but I'm sure I would've made note had it been ridiculously longer than that. And I didn't find it salty, but I'm a salt-a-holic so I guess I didn't notice.

This was a great use of our leftover ham but I did make a couple of modifications. I didn't have time to cut the potatoes by hand (it was a last minute thing) so I used the slicing function on my food processor to get nice thin slices. I then cut them up a bit more but I don't think that was necessary. I melted 4 tablespoons of butter and added the flour to that. I didn't have lemon pepper and didn't substitute anything. I also used garlic instead of onion powder. I added chopped onions to the sauce before adding the cheese. I also only used 2 chicken bouillons instead of 3 and I still think it was a little bit salty. We had much more than 1 cup of ham to use up so I put it all in. My husband commented that there wasn't very much of it, I would do do an extra half recipe or even double it next time I make it because we like to have leftovers for lunch. Definitely a keeper!

I made this with no butter and it turned out great. i am giving this a 4 because of my own problems- I overcooked the potatoes. However, I added corn and carrots. i also used lemon rosemary blend spice because I know my kids do not like pepper. the sauce is fantastic.