Reviewed: Jul. 9, 2008

This casserole was wonderful! I tend to not measure when I cook and I put more ham in than called for, but it came out fine. I also had to bake it for more than an hour for the potatoes to cook through - next time I may pre-cook the potatoes. I also added thinly sliced carrots, as well as herbs from our garden: basil, marjoram, fennel, lovage (tastes like celery), and rue. I forgot to put in salt and pepper but it didn't need any. I also used a mix of cheddar and colby/jack cheese and it was perfect! Thank you for posting this recipe!

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clyrehc

	Home Town: New Holland, Pennsylvania, USA
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Reviewed: Jun. 2, 2008

Yummy midwestern comfort food!

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B

	Cooking Level: Intermediate
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Reviewed: May 14, 2008

Such a comfort food! Very good! I did what other suggested and boiled the potatos first since I didn't have over an hour to cook it. I think the only suggestion I would have would be to cube the potatos smaller than what I did. More cheese to potato ratio! I also used fat free milk and it worked great (hey...whatever helps!)

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CRKOSKAN


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Reviewed: May 7, 2008

Fabulous !!!!! This is a wonderful dish. I had a lot of left over ham from Easter that I froze in individual zipper bags and needed an idea for a meal. My family really loved it. The only thing was, it certainly didn't cook in 35-40 min. It was over an HOUR. The potatoes were hard as rocks after 35 min. So plan ahead for a much longer cooking time. But, it certainly is worth the wait. Terri~~~~NH

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FroggySpence


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Reviewed: May 1, 2008

This was very very good! Will make again!

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Danielle

	Cooking Level: Intermediate Home Town: South Bend, Indiana, USA Living In: Artesia, New Mexico, USA
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Reviewed: Apr. 30, 2008

This was super yummy. my boyfriend loved it! changes.. i had no onions, used dried onions, no chedder, used white cheese and white american, subsituted 1/2 & 1/2 with water for milk, and didn't cube the potatoes. i used 4 red potatoes, peeled. Extra cheese! so yummy!

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Jessie


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Reviewed: Apr. 28, 2008

I've made this with and without ham and it's yummy either way. The proportion of sauce to potatoes is very nice so it's creamy and delicious, never mealy. Reheats wonderfully and very filling. I like to add chopped green onion, broccoli or washed baby spinach. I only took off a star because of the issue with the cooking time, which parboiling the potatoes does take care of nicely.

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Kristin


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Reviewed: Apr. 17, 2008

Very good like this recipe, I cook the potatoes till they were a little tender and it work out perfectly. I think it had better taste and texture the next day. Its a keeper!

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Brenda

	Cooking Level: Intermediate Home Town: Green Bay, Wisconsin, USA
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Reviewed: Apr. 6, 2008

Very delicious! I was amazed at how good this sauce was. There was actually more sauce than I thought there would be, but we liked it that way. A couple baking tips: as other reviewers said, it needs to be baked longer. Also, I put it in a casserole dish a little larger than what was called for, and the sauce still boiled over and made a mess out of my oven. I suggest using a 2-quart dish just to make sure you don't get spills in your oven.

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JREED77


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Reviewed: Mar. 24, 2008

I sliced the potatoes as was suggested and used a 9 x 13 pan and kept everything else the same. It was awesome. I made it the day after Easter when I needed a recipe to use the ham leftovers without just doing more ham sandwiches. I will be using this recipe more than just after Easter and Christmas. It was great!

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Hilary S


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Reviewed: Feb. 16, 2008

I have tried a few Au Gratin recipies, but this was FANTASTIC! Although it took a bit of time to prepare, it was well worth it. I will definately pass this one along, and make again, and again..thank you

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patti


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Reviewed: Feb. 12, 2008

Excellent!! I served a spiral ham the day before and had plenty left over for this recipe. I took the advice of some other reviews and par-boiled my potatoes for about 12 minutes. Also added Italian style bread crumbs to the top (add during the last 15 minutes to keep them from burning)and some paprika. I also added a little green onion mixed in with the sweet onion. Magnificent!! I added a few things to this recipe, but for the most part stuck with it. Plan on this being a frequent recipe.

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charlie54

	Cooking Level: Intermediate Home Town: Oakland, California, USA Living In: Lenoir, North Carolina, USA
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Reviewed: Jan. 31, 2008

This recipe was so good. Followed exactly but increased servings to six to feed my family. Everyone loved it. Very creamy and good.

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LEAC

	Cooking Level: Intermediate Living In: Brillion, Wisconsin, USA
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Reviewed: Jan. 22, 2008

Very yummy. The sauce was really thick and good, but I did add a bit more cheese. I also added a topping of bread crumbs and parmesean. Thanks for a great recipe.

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NEONDEE


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Reviewed: Jan. 9, 2008

This was average. I sliced my potatoes, so I didn't have a baking issue like other reviewers.

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chaseaidan

	Cooking Level: Intermediate
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Reviewed: Jan. 5, 2008

The blend of the flavors was excellent, but even after an hour, the potatoes were still a bit hard.

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AkCook


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Reviewed: Dec. 27, 2007

Delicious! I also added a green bell pepper just to add some color, but other than that followed the recipe to a tee. Thanks for the recipe!

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jjelli1

	Cooking Level: Intermediate
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Reviewed: Dec. 26, 2007

We loved this simple and good recipe I cooked the potatoes just a little like some of the people have in their reviews.

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JONTX11

	Living In: Austin, Texas, USA
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Reviewed: Dec. 16, 2007

Very yummy! Great for potlucks. To save time, I used frozen diced potates instead of fresh. The one change for next time would be to use less salt.

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cheerily999


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Reviewed: Dec. 8, 2007

After 45 minutes my potatoes were still hard. I suggest cutting the potatoes in very small cubes (mine were about 1/2 inch) or cooking them slightly first.

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Cupcake Queen

	Cooking Level: Expert Home Town: Shippensburg, Pennsylvania, USA Living In: Chambersburg, Pennsylvania, USA
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