Reviewed: Oct. 20, 2008

Awesome recipe. I didn't change a thing. My husband and I loved it.

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Teena

Cooking Level: Expert

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Reviewed: Sep. 3, 2008

Excellent! I substituted evaporated milk for the water. Instead of using the crockpot, I layered everything in a casserole dish. Covered it with foil and baked it in the oven at 350 for 1 hour. It was great and my whole family loved it. I will be making it again.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Aug. 28, 2008

This was an easy, comforting, tasty meal. My husband wanted all the leftovers! Thanks.

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jun. 29, 2008

I did not care for this. I did not like the texture of the ham and it was just a bland taste for me. I doubled the amount of cheese, which helped a little. It was okay, but not something I will be making again.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Jun. 13, 2008

These were pretty good. I had to thicken the sauce before serving. I did add more cheese than the recipe called for and some additional seasonings to jazz them up a little.

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ADEWING

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Reviewed: Jun. 5, 2008

I loved this recipe, it was so easy and very tasty! Perfect for leftover ham from Easter!

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cookininco

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Reviewed: May 27, 2008

Won't try again.

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KTBPLACE

Cooking Level: Intermediate

Living In: Baldwinsville, New York, USA

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Reviewed: Mar. 31, 2008

I was able to feed 5 ont his recipe and they all loved it, I think next time I will use a can and a half of soup and some more cheese.... But all together it was pretty good....Thank You

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Jamie R

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

a great and easy recipe, like other suggestions id did use half and half cream instead of milk, doubled the ham, and used a tex mex cheese blend and it up the wow factor for this dish. I think using a regular cheddar cheese would have been bland. Also used cream of chicken soup instead of cream of mushroom.

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TPOPOWSKI

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Reviewed: Mar. 25, 2008

This recipe was great. I liked how easy it was as well as the taste. My kids also liked it! I agree some other reviewers. I added more cheese and ham double. I used milk instead of water. I think my crockpot is not working correctly because the potatoes weren't cooked after 4 hours. Needs to be on low for longer.

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DEANA22

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Reviewed: Mar. 25, 2008

My family eat the whole dish for dinner!!! I added 2 extra eggs and sauteed onions and x-tra cheese. But I found that I mine stuck to the bottom of the pan even with a spray of pam. I will cook it for ten less minutes next time as well. But over all a great dish.

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iburncookies

Cooking Level: Beginning

Living In: Milton, Georgia, USA

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Reviewed: Mar. 23, 2008

I doubled the recipe, used 1can cr of mush, 1 cr of celery(both healthy recipe low fat sodium reduced). Used evap milk instead of water. Added 2 cloves garlic. Left out the ham. Realized at the last minute my slow cooker was broken so I dumped it into a 9x13 casserole and baked covered at 250 for 3 hours while our Easter ham cooked. It was ok but out of 20 people I had over 1/2 left. I prefer the 3 cheese garlic potatoes better.

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BB34

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

For two reasons my Fiance just loved it and it had the right amount of moisture for the slow cooker. I did not have to add any more liquid like I normally have to to slow cooker recipes. I did do the add in's that the other reviews remarked about. I added twice the ham, and used whole milk instead of the water. Also I added about twice or more of the cheese.

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Vicky

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Reviewed: Mar. 9, 2008

I used 6 large potatoes, a 16 oz. pkg diced ham, cream of chicken soup instead of mushroom, and milk instead of water. Cooked on low for 7 hours. Turned out awesome! Next time I might add a little bit of Tabasco to soup mixture for some heat. (I like everything a little spicy!) Also, the cheese tends to stick to the sides of the crockpot so it might be beneficial to spray it with non-stick cooking spray before putting everything in it.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

Very good.

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JAHARMON

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Reviewed: Feb. 26, 2008

Yummy, yummy! This is a great comfort food recipe. I used cream of celery with milk instead of water and increased the cheese (by a bunch!), using cheddar and mozzarella. My husband is not a fan of cheese in any form, and he loved this dish. I sliced the onion into rings and added blk pepper, a little bit of basil and finely chopped garlic (I never measure seasonings, so I don't know the exact qty). I will definitely be making this again when I have leftover ham.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Feb. 21, 2008

We loved this recipe! I've had a hard time finding the perfect scalloped potato recipe and was surprised that this is it. I doubled the ham and cheese (used swiss), used some dehydrated onion flakes instead of fresh onion and didn't have any cream soups so made my own. I brought 1 1/2 cups milk, 1 cup water, a chicken bouillon cube, salt, pepper, parsley and the garlic powder to a boil and stirred in 3 tablespoons flour mixed into half a cup of milk. Let it boil for a couple of minutes and then poured it over the layered ham, potatoes and cheese. Mine needed 3 hours to cook. Next time I'll use 2 cups of the "soup" instead of 3. Thanks for the great idea!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 5, 2008

This is a very good basic recipe. If you slice your potatoes thin and evenly, it won't take longer than 3 1/2 hours to get done. I have the Pampered Chef slicer, which works really slick for getting these potatoes sliced. As suggested by others, I did put in more ham, more cheese, used half and half instead of water, and used cream of celery soup. This is ultimate comfort food!

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

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Reviewed: Feb. 3, 2008

VERY GOOD! we added peas to this. we used 1/3 american, 1/3 sharp white cheddar & 1/3 smoked gouda cheese. the gouda really made this! so easy! we love to put something in the crock pot on a sunday afternoon & then relax until our dinner is ready.

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IZZY-OOO

Cooking Level: Expert

Living In: Ormond Beach, Florida, USA

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Reviewed: Jan. 28, 2008

After reading other reviews, I changed this slightly. I used 1 1/2 lbs of small russett potatoes, a 16oz pkg of diced ham and 2 cups of shredded cheddar. I also used a can of cream of asparagus soup with about 1/3 c milk, instead of the cream of mushroom and water. I added chopped fresh parsely, spinach and garlic, and substituted a shallot for the onion. Most of these changes were because of what I had on hand. It was delicious, but it did come out pretty salty so I will probably omit that next time. A fantastic base recipe!

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