Not the healthiest recipe I've ever made - but EXCELLENT comfort food! I followed the recipe fairly closely - here were my alterations: I did NOT use the heavy cream, nor did I use the 1 extra cup of milk (just 3 cups of milk). I also added the cheese to the sauce while it was still cooking (since this is what I do when making au gratin potatoes). Lastly, I cooked it for 1 hour at 400 (again, like my au gratin potatoes) - covering with foil for the first 45 minutes. Yummy.

If I were the only one reviewing it, I would have given it a big "no thanks!!" but my kids seemed to like it, 2 of them even asking for seconds. It needed way longer cooking time and was still too watery when served. I agree with many previous reviewers that it was bland so I had to add some garlic salt at the table. Not planning on making it again.

Definate hit! I did use the ideas of other reviewers to reduce calories. One time I used cream of chicken soup instead of heavy cream the other time I used 1/2 cup sour cream. Both were good. I sprinkled each layer with garlic powder and sprinkled the top with oregano. It made the "make again list".

This was a very good recipe! I had everything around the house already so I decided to try it out. I changed a couple of things though. Instead of using milk and heavy cream I used one can of cream of mushroom soup and one cup of prepared chicken broth. This gave the recipe some extra flavor. I also added some Mrs.Dash and Lowry's seasoning salt. I cut back on the cheese a bit too but it still turned out great!

I have mixed feelings with this one. Very rich indeed......not sure if I did something wrong, but ours came out too soupy. I ended up cooking a bit more hamburger and some hashbrown potatoes to add to it. So now we have tons leftover, haha! I would definitely like to try it again, but maybe next time use less milk and cream for the amount of meat and potatoes it calls for. I also added season salt and garlic powder to the sauce. I think the hasbrown potatoes work better too unless you cut your potatoes super thin.

This was just way too bland for my family. May be a good basic recipe to jazz up with whatever extra you might have on hand or are in the mood for.

I followed the recipe exactly and the potatoes were not cooked and slightly crisp. The amount of hamburger seems too little for this size pan and lacks flavor. We basically tasted cheese and cream. Very rich and not enough flavor for my family.

Kids loved it - Husband loved it...great comfort meal and easy to make!!

I found this recipe looking for some real comfort food for dinner tonight with ingredient that I had. I'd like to start off by saying that I am not a calorie-counter-- never, ever actually, but happened to see the calorie count in the nutrition info and was shocked at the calories and fat in this dish! 852 calories and 64.8 gms of fat in one serving! Holey Moley! I made some substitutions for taste and to lower the cal/fat. I parboiled my potatoes, but I won't bother next time. An hour in the oven will be fine as long as you slice them relatively thin (1/8 inch). I added a few dashes of Worcestershire sauce and some chopped banana peppers (with the extra juice squeezed out) to the ground beef. For the sauce I substituted 1.5 cups of 2% milk and 1.5 cups of light chicken stock for the 3 cups of milk. Instead of a cup of heavy cream I used 1/2 cup of sour cream that I had on hand. I was going to add a full cup but the sauce was rich enough with only 1/2 cup . These substitutions cut the fat and calories by half! I also added an additional 1 tbl. of flour to the roux because some other reviewers complained of runniness. I browned-up the roux to make the sauce a little more robust. Be sure to keep the flame low and keep stirring. I used 2 cups of cheese instead of 4, which seemed like overkill: I used 1 cup of a jack, cheddar, asadero blend and 1 cup of shredded mozz. I cooked it for an hour in a large cast-iron skillet and it was perfectly done: crisp and bro

This recipe was a good starting point for what I was craving. I microwaved my sliced potatoes for 10 minutes, made a cheesey cream sauce (using Velveeta), topped it all off with about a 2 cups of cheddar. We all really liked it, especially my 2 and 6 year olds!