Reviewed: Apr. 26, 2012

Finally getting around to rating this! First made it in June 2011 and had added some rosemary at the time, and didn't care for that seasoning choice. Made it again last night with some changes and it was a hit! Used 5-6 well-scrubbed red potatoes, cut into chunks (bite-sized, not diced). Used called-for cream of chicken soup, but I think any "cream of" soup would work well, according to your taste preference. Next time, I'd like to try it with Cheddar cheese soup and drastically reduce the shredded cheese. I seasoned the soup/sour cream mixture with garlic/onion powders, pepper, paprika, parsley, and a hint of Tony Chachere's. I added 1 c shredded sharp cheddar cheese and 1 c of Italian blend. I used a 16oz pkg of diced ham, which made it super easy. Omitted the green onion, as I didn't have it, but would probably add 1/2 a sauteed onion next time. Eyeballed the amount of Italian breadcrumbs (next time I'll use crushed up croutons for more flavor) and just a couple tablespoons of melted butter drizzled on top. Overall, a good, comforting dish that will definitely be made again in this house!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Reviewed: Jan. 27, 2012

Oh my goodness, this was amazing!! My daughter and I were still sneaking bites as we cleared the table. I used about 3 pounds of potatoes, cutting them into large bites before boiling. I used sour cream with chives and left out the green onion. Instead of the bread crumbs, I crumbled butter crackers (Club) over the top and sprinkled with a little Parmesan. This was so easy and will be a new family favorite!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MELRN

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

Reviewed: Jan. 25, 2012

Definitely going to making this one again. I cut the recipe in half, planning to freeze the leftovers. The hubby brought home a guinea pig, I mean guest for dinner and there was hardly enough left over for my lunch the next day. Oh, and because I had a time crunch, I did the whole thing in the slow cooker. A great, hardy meal ready when we were.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NiftyDeb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Yucaipa, California, USA

Reviewed: Jan. 16, 2012

It came out a little soupy, but everyone seemed to love this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kemc_2

Reviewed: Dec. 30, 2011

as written, 4 stars but w/tweaks, this is delish! great for potlucks. glad I read the reviews and omitted the butter, and only 2.5 # of potatoes. I am sure they would have been too dry w/the 5#. eyeballed the ham, and used 1 bunch of green onions, no salt. cut my potatoes into thin slices. versatility w/the soup varieties...I used cream of chicken & mushroom(never knew they even made that combo). couldn't find the parmesan crumbs so used plain crumbs w/shredded parmesan. Only used melted butter to drizzle over the topping. thanks for this recipe. very filling and a meal in itself.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 29, 2011

I made this for my family last night using leftover ham from Christmas - everyone really enjoyed it although I did change recipe pretty dramatically. First, I sauteed, 1 medium onion, 1 medium carrot, 1 stalk celery and 2 lbs of potatoes in some olive oil. I then combined the soup, sour cream (about 3/4 cup), green onion, cheese, ham, salt & pepper. I added the vegetable mixture, put everything in a casserole dish and baked for 45 minutes after topping with a mixture of garlic, parmesan cheese and bread crumbs (and a drizzle of EVOO). The end result was really tasty, comforting food with a lot less calories given the omission of 1/2 cup of butter.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Dec. 18, 2011

Good comfort food recipe and great if you have a lot of leftover ham and need something to do with it. Might add more cheese to it next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

Reviewed: Nov. 21, 2011

My family really enjoyed this recipe. I'm adding broccoli to it next time I make it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

foley_rebecca

Reviewed: Oct. 5, 2011

Wow. I thought this was going to be ho-hum- boy was I wrong. I don't normally change anything the first time I make a recipe. I made an exception here by leaving out the 1/2 cup butter in the filling just to cut down on the saturated fat (I did drizzle some over the bread crumbs). Per other reviewers' advice, I also used 2.5 lbs of potatoes. Other than those 2 things I stuck to the recipe and it was amazing. I truly don't think you'll miss the butter as this recipe is already savory- this is what I would call comfort food.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Christine

Reviewed: Aug. 20, 2011

Oh my goodness, this was GOOD! I ended up doubling the other ingredients but left the potato quantity the same. I covered it with foil to bake; should have uncovered it sooner so that some of the liquid would have evaporated off more...it was a little runny the first evening we had it. But leftovers were perfect! I highly recommend this dish; it will become a fall/winter staple at our house.

Was this review helpful? [ YES ]
4 users found this review helpful