Reviewer:

jenduffy

Reviewed: Nov. 29, 2011

This recipe was DELICIOUS I did not make any changes . Not only did hubby love it but the picky grandchildren had 2nds!!!!Thanks for such a simple delicious recipe!!!!

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Reviewer:

Jenniferdear

Cooking Level: Intermediate

Home Town: Chesaning, Michigan, USA

Living In: Vassar, Michigan, USA

Reviewed: Nov. 17, 2011

Yum! I didn't precook the potatoes. Baked at 350 for an hour.

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Reviewer:

Tyler

Reviewed: Oct. 30, 2011

This was a great main dish to make for my family. I liked the creaminess of the sauce, and the addition of the celery and onion which isn't what I'd normally put in my scalloped potatoes. The guys loved this. I might add cheddar cheese next time as we like a real strong cheesy flavor.

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Reviewer:

inthegarden

Home Town: Dexter, Michigan, USA

Living In: Vicksburg, Michigan, USA

Reviewed: Oct. 14, 2011

This is a wonderful comfort food casserole. I made it with a 3 pound bag of frozen hashbrowns and a 1 pound canned ham. It was the perfect amount of food (with veggie sides) to feed 3 adults and 2 very hungry kids with some for my lunch the next day. I did add some dehydrated red and green peppers for color and taste. Easy to keep all ingredients on hand for a throw together supper. Win-Win!

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Reviewer:

Mot23

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 4, 2011

I finely diced the potatoes and only had 4 lbs, they still did not fit in a 2 1/2 quart dish. So I had to grease another and after all was said and done the prep took more than twice as long as I anticipated. This is definitely a make ahead dish. I also added more cheese, the sauce didn't seem like it was enough. Baked it for an hour and a half at 300, and only the potatoes in the glass dish were cooked. The ones in the ceramic casserole were not. Next time I try this, because it is yummy, I will do all the same except put it in a glass 9x13 covered at 325 for an hour.

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Reviewer:

jrose

Living In: Hastings, Michigan, USA

Reviewed: Aug. 18, 2011

We did not precook the potatoes...what we ended up doing was just cooking the potatoes for an extra 20-30 minutes in the oven...we also used a mandolin to make sure the potatoes all were sliced the same size so they would cook evenly...we were thinking next time adding a bit more cheese to make it more cheesy...

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Reviewer:

Dumbee cooks

Cooking Level: Beginning

Home Town: Eveleth, Minnesota, USA

Living In: Cloquet, Minnesota, USA

Reviewed: Jul. 18, 2011

This was very good, I followed other users and didn't precook the potatoes. Mine were crunchy, even after an additional 30min and then microwaved the next day for lunch. Will def precook next time! However, the flavors were wonderful, added just a bit of salt and it was spectacular. I'll be honest though, I did double the cheese, well, because everything could use more cheese!

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