Scalloped Potatoes with Ham

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • Salt and pepper
  • 1 tablespoon butter
  • 2 medium onions, thinly sliced
  • 4 large russet potatoes, peeled and thinly sliced
  • 12 ounces 1/4 inch sliced baked ham
  • 2 cups grated cheddar cheese
Directions

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.


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4.3 105
Made this recipe just as is but had to cook just under two hours to get potatoes done.  Took to covered dish picnic and not only was every last drop gone, but several people commented on how tasty it was.  And this was making it one day and reheating it in microwave the following afternoon. item not reviewed by moderator and published
This recipe is a keeper. I used my left over Easter ham,. I read the reviews I added cheddar cheese soup to the cooked milk and added 2% milk because I didn't want it really thick. I baked  for 1hr and 5 mins. My husband said he was chucked full of nuts. Recipe was very good. item not reviewed by moderator and published
Delicious recipe for the use of leftover baked ham. Only recommendation would be to cook 15-20 minutes longer. item not reviewed by moderator and published
Delicious, very easy to make. I made 1/2 extra of the sauce because the portion stated was not enough. Also topped it with smoked paprika. Very Very good! item not reviewed by moderator and published
OHHHH YUMMMM!! item not reviewed by moderator and published
Comfort food. Combined with a vegetable side, it made a nice cold weather meal, and is a great way to use up leftover baked ham. (The bone and the rest will go to a pea or lentil soup.) I made one major modification, which was to skip the cheddar and grate a few ounces of Gruyere cheese over the top, like in Dauphinois potatoes, which added a very nice flavor but fewer calories than the 2 cups of cheddar, which seemed just a little too decadent for me. The amount of sauce seemed inadequate when putting it together, but after cooking covered (yes, do this for an hour, then uncover for about 15 minutes) the potatoes gave off moisture. The caramelized onions add a lot (I used two as in the recipe and sliced very thin). Would definitely make again, but may increase the amount of sauce a bit to compensate for the absence of all the cheddar. Or maybe I'll just add that cheddar.... item not reviewed by moderator and published
This was the best scalloped ham and potato recipe I've ever made. I added one can of mushroom soup to the white sauce. Made right amount of sauce to complete the 3 layers needed. Could have increased the amount of ham. Everyone loved it, even me, as I am not a fan of the dish. Very creamy and yummy. Would definitely make this again. item not reviewed by moderator and published
Delicious. Just the things for a chilly evening! item not reviewed by moderator and published
Great tasting and easy to more - but it did more ccoking time. Will definite make again. item not reviewed by moderator and published
Awesome recipe. So cheesy... item not reviewed by moderator and published
excellent recipe..The only ingredient I used different is montery jack cheese. What a fabulous flavor. I left it in the oven for an additional 20 minutes. I probably should have covered it while baking..I would definately make again... item not reviewed by moderator and published
Excellent!! Used 2# of potatoes, increased the milk to 2 cups, and added one clove of crushed garlic. It needed to bake for an hour and 15 minutes item not reviewed by moderator and published
I think this recipe is perfect, as is. I made a double batch and it turned out super cheesy and delicious. Many reviewers recommend doubling the white sauce. I'm quite glad that I didn't. I used a glass 9x13 cassarole and it took just over an hour and a half to bake. (I had to cover with foil about an hour in. item not reviewed by moderator and published
Easy to make; it was my first time making it from scratch and it turned out very tasty. I did double the white sauce as others had recommended and I hand plenty of sauce for the entire dish. Very good will make again! item not reviewed by moderator and published
Great Scalloped Potatoes and Ham recipe! Very rich and hardy. I added Mushrooms and my boyfriend and I love it! Will be making again. item not reviewed by moderator and published
Double he white sauce and you have a cheesy potato heaven! item not reviewed by moderator and published
My whole family loves this as a side dish. With more meat in it it could shine as the main course. I will make this again and again. item not reviewed by moderator and published
This was VERY GOOD! The only thing I would do different next time is double the white sauce. I will most deffinitly make it again !! : item not reviewed by moderator and published
I made this recipe exactly as said except I used 1 1/2 cups of sharp cheddar cheese and maybe 8 oz. of ham and it came out delicious. I cut the potatos really thin and they cooked perfectly in 45 minutes. I would definitely make this again. item not reviewed by moderator and published
I followed the recipe but doubled everything after 50 min in the oven at 350 the potatoes were raw. Not happy when your trying to cook and eat on a schedule. item not reviewed by moderator and published
Good stuff. . . I made a few changes: Doubled the sauce and added an extra potato or two. Used the slicer side of a box cheese grater to slice the potatoes nice & thin & fast. Also, added 3 to 4 slices of swiss cheese at the end of making the sauce (stir until thoroughly melted & incorporated. This made the sauce creamier & richer. . . plus, swiss goes great with ham & it didn't change the color. item not reviewed by moderator and published
Very good. Served 3. Not enough sauce to cover, but I dotted it evenly & it was fine. If I used more sauce it probably wouldn't have held together the way I like. Used white potatoes & 2% milk. item not reviewed by moderator and published
I grew up with my mother making scalloped potatoes and ham, and yet I am 37 and have never made it for my family... I was looking for a nice simple recipe to try my hand at it... This is a great recipe for the 1st timer, very easy and has a nice flavor to it... Thank you =] item not reviewed by moderator and published
If you like the taste of Wall Paper Paste then this White Sauce is for you !! I have to triple this recipe and then make more just to have enough to cover it all in my glass baking dish. Thanks but NO thanks on this recipe :( item not reviewed by moderator and published
My fiance and I loved this recipe! Since he is a executive chef I always have to find things that I think will blow his taste buds...and this did especially with the saute onions...yummy! item not reviewed by moderator and published
I LOVE THIS RECIPE.... I printed it and stuck it in my Home Made Binder for Recipe's off the Internet... Almost had an Anxiety Attack when at first I couldn't remember where I'd put it... ahhh relief, it was right where I had put it = In the hand made Recipe Book THIS IS A KEEPER item not reviewed by moderator and published
watery mixture - will go back to my own recipe sorry item not reviewed by moderator and published
The hubby loved it! item not reviewed by moderator and published
Was great. I used only one onion and also added 1 cup of grated hot pepper jack cheese. Delicious. item not reviewed by moderator and published
I was looking for a recipe to use up leftover smoked ham. I had all the other ingredients already on hand. The sauce was perfect (quantity/taste/texture, but I did end up baking it for an extra 20 minutes covered to cook the potatoes (which were pretty thinly sliced. I was so excited after my first bite at how wonderful this recipe turned out! This is going in my personal recipe box as a family favorite. item not reviewed by moderator and published
I made this exactly according to the recipe and thought it was great! A very easy recipe. As I was making it, I almost added broccoli (seemed like a good idea). Next time I make this, I'll throw some in and let you know how it turned out. item not reviewed by moderator and published
I love this recipe!! I have made some changes though. I use one onion, I use 3tbsp each of the flour and butter (I substitute Olivio, I use 2 cups of fat-free halfandhalf and 1 cup of light heavy cream.(It still turns out really creamy but cuts down alot on the fat content in the dish. For the ham I use the pre-cubed stuff that I find by the hot dogs in the grocery store. If i want to cut down on the fat some more i cut out the cheese, it still tastes great without it. So if you want a version that is less than half the fat and calories this version tastes great, you'd never know the difference! item not reviewed by moderator and published
Well, I made this potatoe dish, but made some changes I thought would be good, but My wife didn't like the two cloves of garlic I put in there. better luck next time. FESsr. item not reviewed by moderator and published
I was looking for a recipe that seemed close enough to my mom's, and this fit the bill - and it has ham, too! Mom's didn't. Absolutely delicious, IMO. I had all ingredients in the house and followed some of the suggestions from other reviewers and came up with the following tweaks - 3 potatoes instead of 4, one onion instead of two, the same amount of sauce the recipe called for so there was enough, and I nuked the ham to get out extra water and used 6 oz of ham instead of 12. I also omitted salt and pepper while cooking the onions, but I always think recipes call for more salt than I like. There's just me and my spouse, and we scarfed these down in a hurry! Very tasty! item not reviewed by moderator and published
To: Generous When I used baked ham, this works well. If you try to use ham from the deli, I think that a lot of water has been added to it, and therefore the results are watery and bland. I am working with this tonight, to see if microwaving the ham first, draining the resulting liquid, and then making the sauce with the smokey-flavored drained fluid, will work better. Wish me luck! item not reviewed by moderator and published
I read the reviews and most were very favorable. I followed the instructions exactly as it said. My scalloped potatoes and Ham came out very watery. I was very disappointed. If someone has any suggestions as to why this would happen please give me some ideas. This is not my first time making scalloped potatoes. I have never experienced them coming out so watery. item not reviewed by moderator and published
Good final product, but white sauce needs to be 1.5 to 2 times the recipe. I sauteed spinach with the onions - turned out great. Might try adding the cheese to the white sauce next time and sprinkling parmesan on the top. If you don't have a mandolin this will take an hour for the potatoes to be properly cooked. item not reviewed by moderator and published
This recipe is incredible as written. I had never made scalloped potatoes before and it turned out amazing. I'm definitely keeping this one. Try it!! item not reviewed by moderator and published
This is the absolute best scalloped potato recipe I have found. I did substitute heavy cream for the milk. And I used a Cheddar blend with Cheddar and American Cheeses. Raving reviews from guests of my holiday gathering this evening. I also was certain to use my mandoline to slice the potatoes thinly and they were done in 40 minutes. item not reviewed by moderator and published
its so good item not reviewed by moderator and published
I have made this recipe for years, and have never sent in a review. My wife and I love this dish, I double the onions, since we like them so much, and double the white sauce. It sure beats recipes using cream of soups, since we like to control the amount of salt. A much richer flavor also, a word of caution, I am sure it isn't low fat. item not reviewed by moderator and published
Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book. If you need to find jamon iberico, go to BuyJamon.com BuyJamon.com buy jamon iberico online and have it delivered to your door. item not reviewed by moderator and published
This is so delicious and easy to make. A bit time taking, but well worth it. The sauteed onions put a great finishing touch on it. I double the white sauce, because I like it juicy. My husband and I cannot stop eating this dish once we start. item not reviewed by moderator and published
I'm so glad this recipe was available. It was the only one that came up from my search. My mother-in-law always made the best and I loved it every time we visited, but she had no recipe. We had left over ham and I so wanted to make it. Well, my husband took one bite and liked it better than her's since her's was so runny and the onions were a great flavor addition my mother-in-law didn't use. My only complaint has nothing to do with the recipe, but the size of dish to use. It makes me nuts when a recipe doesn't say what size pan, baking dish etc. to use...You hope you guessed right so you don't have to make a mess transferring your food to a bigger one. item not reviewed by moderator and published
We all liked this recipe. It made a great main dish and I plan to use it also as a side dish without the ham. When I put the sauce on I thought that it wasn't going to be enough and anticipated a dry dish, but was happily surprised to find that the baking had turned it into a nice, creamy dish. The only change I made in the recipe was to dice the onions rather than slicing them as I don't like long, stringy onions in anything. item not reviewed by moderator and published
I was surprised to see people having a hard time with this. I didn't read the reviews until after I had it ready to go into the oven. I just poured a little more milk over the top to ensure I had enough sauce and it wasn't dry covered it then uncovered it the last 15 minutes and I also cooked for an hour. It turned out awesome! I used a 13x9 glass baking dish. You can tweak this recipe to your liking. I saw a lot of people adding different veggies. I will try that too. This is a keeper. If you know how to cook you know how to adjust. ; ) Remember that potatoes are naturally starchy so just adding more milk and more butter if you don't mind the extra fat will work without the extra flour. item not reviewed by moderator and published
I tripled the sause recipe and added peas which made it a one pot meal it was fantastic!! item not reviewed by moderator and published
Very tasty-but definitely needed some modifications. I used 5 large Yukon Gold potatoes sliced very thin, 1/4 yellow onion diced, 1/4 butter, 1/4 flour, and 3 cups of milk. The sauce from the original recipe is just not enough. In place of the extra onion, I added snipped chives and used only 8 oz. of baby swiss. I also cooked it for 1 hour covered in tin foil, and then an additional 30 minutes uncovered (it is better to add the top layer of cheese during the last 15 minutes of cooking). With these changes, I will definitely make it again--My husband loved it. item not reviewed by moderator and published
Great dish and easy, hubby absolutely loved it. After reading some of the comments I also changed the sauce recipe and cooking time. I used 3 tbsp butter, 3 tbsp flour and 3 cups of milk and baked it at 375 degrees covered for 1 hour and then pulled cover off and added last layer of cheese and baked for another 15 minutes and it came out superb...highly recommend this recipe item not reviewed by moderator and published
I doubled the liquids per other review. I cut potatoes very thin and even after 1 hour and 20 minutes, they were still tough. Next time I will make them out of the box and add the ham. This is not up to Paula Deen's standards! item not reviewed by moderator and published
I just made this and the end result was fantastic. After reading the reviews I did 1 1/2 times the white sauce and it was fine for the 2 qt. dish that I used. I also added red pepper flakes into the sauce and sauted the onions with some added garlic. I used a combo of white cheddar and parmesan because that is what I had and used yukon gold potatoes. I baked it covered with foil for 45 minutes and another 20 uncovered, the potatoes were still not done, so I covered it again and cooked for another 20 min. With these changes it is really a great dish and I will be makiing it again. item not reviewed by moderator and published
Horrible. I have made several different scalloped and au gratin recipes before, and have never had to improvise like this. The sauce quantity was grossly inadequate; I had to triple it to get enough. Plus they never tell you what size dish to use, leaving you to guess based on the ingredients. Personally, I think FN needs to chuck this one. item not reviewed by moderator and published
I followed the milk requirements but I used canned milk because I was out of milk, I also added swiss cheese and cheddar cheese . The combo of the swiss and canned milk made it creamy and very good. item not reviewed by moderator and published
I ran out of the milk portion and could not make the 3 layers. Definately would recommend an increase in liquid ratio. I cut back on the onion too. item not reviewed by moderator and published
I thought my mom made a great scalloped ham and potatoes, but WOW -- this has hers beat hands down! It's easy to make and SOOOOO flavorful! Not the healthiest meal in the world with all that cheese and ham, but it's about the most delicious comfort food I've ever eaten. YUMMMMMMM! item not reviewed by moderator and published
made this lastnight for the first time and wow!!!!!!! everyone loved it.I will make it again. I did make more sause though. item not reviewed by moderator and published
I made this with 2 changes...doubled the sauce and used freshly grated parmesan cheese instead of cheddar (it's what I had). What a wonderful result. I will definitely be keeping this recipe. It reminds me very much of the homemade scalloped potatoes that my grandmother made. This is so easy, that there is no need to resort to boxes or canned soup recipes. Make it homemade once, and you'll be a believer. item not reviewed by moderator and published
The only complaint that was universal was the cooking time. I nuked the potatoes first. When cooled I peeled and sliced them then continued with the recipe. It took less than an hour and came out perfect. item not reviewed by moderator and published
I agree with the others in that there needs to be a few modifications - less onion - one medium onion at the most - less ham - makes it much too salty - also reduced the cheese by a full cup and used a 1/4 cup of shredded monteray cheese and most definately doubled the amount of liquid mixture (butter,flour and milk) item not reviewed by moderator and published
What a great dish,, IAfter reading some of the comments, I also added a bit more liquid, and cooked it covered for 1 hr and then uncovered for 20 @ 375..I agree with the comment about not putting the cheese on top till after U uncover It urned out great.. I going to try it tonight with vension instead of ham and add some mushrooms, and a little celery to the mix.. item not reviewed by moderator and published
I used the motifications from other users in regards to increasing the sauce. I also omitted the onions and cooked it at 1 hour covered and 15 minutes uncovered. It was delicious. I will definatley make it again. item not reviewed by moderator and published
I've never made scalloped potatoes homemade before so when my husband wanted it homemade I was surprised to find a recipe that was so easy to follow and so easy to make. I did follow some suggestions from other reviewers and it turned out perfect. I made a big pan of it tonight for dinner and it was all gone. I will be making this again for my family. item not reviewed by moderator and published
This was a really solid recipe. Served with salad it was a great dinner. Preparation was a snap and dishes minimal. item not reviewed by moderator and published
Taking another reviewer's advice, I modified the amounts for the sauce (3 T butter, 3 T flour, 3 cups milk), as well as the cooking temp and time (375 for 1 hr covered, 15 min uncovered). These were the BEST, definitely going in the keeper file. I gave 4 stars, not 5 only because I modified it a bit. item not reviewed by moderator and published
This was great. My kids even loved it item not reviewed by moderator and published
I tried this recipe this evening. My husband said it had great flavor. So I'm giving this a 5 star. It is vey good. item not reviewed by moderator and published
This was very good. I took some reviewers advice and increased milk to 2 3/4 cups. Added cheddar and muenster cheese to the sauce for better melting and added a couple dashes white pepper to sauce for a little more interest. In the past I've also added roasted and chopped pasilla chili's which is great in this. It does take a bit longer than 45 minutes. I baked covered at 400 for 40 minutes then at 350 for another 20 uncovered and it was done perfectly. item not reviewed by moderator and published
I was looking for a new recipe that might improve on my tried and true one, but this wasn't it. Ham instructions were vague (whole 1/4" slices?, cubed?), so I cubed them. That was OK, but it did not cook in time stated and cheese got overbrowned and too crusty for my taste (before I threw the foil on). The overall flavor was OK, but not better than my usual one, so I probably won't bother with this one again. item not reviewed by moderator and published
This was a wonderful easy dish to make. I used half and half instead of the milk for a richer flavor. Eeryone loved it. item not reviewed by moderator and published
My family loved this so much that I made it again 2 days later and frozen it. Much better than my old standby recipe. This is now my new recipe for scalloped potatoes and ham. item not reviewed by moderator and published
I had made this dish several times and everyone in my house loves it (even the picky kids). I always double the sauce and add half the cheese to the sauce and put the rest on top. the last time I made this I didn't have ham in the house so I used Portuguese sausage and it got raves!!! This is a real keeper. So easy to put together, but cook it for an hour or so. item not reviewed by moderator and published
I love this recipe - cheesy and rich. The ham really kicked it up. It would be easy to lighten it up if desired (less cheese, or reduced fat). I baked it at 400 degrees to make sure the potatoes were cooked thoroughly. Turned out wonderful. I'm glad there was plenty for leftovers - they were just as good. item not reviewed by moderator and published
I really liked this recipe. I did double the sauce and added more potatoes so I would have more leftovers. I will make this again and would recomend this to anyone to make. item not reviewed by moderator and published
This is a huge hit in our house. And I even make it for my grandmother (no ham) all the time as well. It does very well in the freezer for leftovers as we need to do that each time since it's just the 2 of us. item not reviewed by moderator and published
but not for a dieter! This was delicious, I've never made scalloped potatoes from scratch before and didnt realize that it would be so worth it. I made a few alterations on this, added some nutmeg to the bechamel as well as a five cheese blend after it was pulled from the heat, and added a clove of minced garlic to brown with the onions. I also let it bake a full hour (but would probably take five-10 minutes off that in the future to keep the potatoes a little more al dente) and let it sit 5-10 minutes before serving. I will DEFINATELY make this again. Thanks! item not reviewed by moderator and published
Very easy to make. Family loved it. item not reviewed by moderator and published
very very good item not reviewed by moderator and published
Awesome recipe. Directions easy to follow. Quick and easy meal. item not reviewed by moderator and published
This is great. added red pepper flakces to the suace as well as the cheese. It did take an hour to bake for the potatoes to cook. But super good! item not reviewed by moderator and published
Very tasty, but no way were the potatoes finished cooking after 45 minutes. More like an hour plus. I had sliced them as thin as I could. item not reviewed by moderator and published
I wasn't sure how this was going to turn out until I tasted it. It is very good. Very easy to put together. The white sauce and carmelizing the onions takes a little time but is well worth it. item not reviewed by moderator and published
I hadn't made scalloped potatoes in years... I combined suggestions from several reviewers...adding cheese to the sauce, nutmeg, hot sauce, etc. I also ground up my ham before adding. My husband LOVED this...he even requested a serving for lunch the next day. This is the absolute BEST scalloped Potatoes I've ever had.. A real keeper!!...Do try it, you won't be sorry.. item not reviewed by moderator and published
This was so easy and excellant tasting, my husband and I both loved it and I will use it again. Gloria-Sheshequin, PA item not reviewed by moderator and published
enjoyed every bite item not reviewed by moderator and published
great recipe but did take longer than time specified by about 30 min. well worth the wait. item not reviewed by moderator and published
This dish has now been in the oven at 350 degrees for over an hour and the potatoes STILL arent cooked. And I know its not my oven because its brand new. I'm giving it a mid range rating because I havent tried it yet. I am not happy with the cooking time. Most of the other recipes I've looked up for this dish have said it takes 2 hours to bake. item not reviewed by moderator and published
GOOD RECEIPE- USE THE CORRECT HAM AND IT IS GREAT item not reviewed by moderator and published
Recipe is awesome however, when you don't have russets, any potato will do but bump up heat to 400 for last 1/2 hr. My son made this tonite who is only 10 and did an awesome job! Great recipe! item not reviewed by moderator and published
It was so easy you can't mess it up. It took me no time at all, and it tasted wonderful. Great recipe I'll have in my collection for years to come. Thanks Food Network item not reviewed by moderator and published
This was the first time i made scallops potatoes. They where GREAT ! only thing is i had to add more cream into them, did not have enough sauce. As well i let it stand for about 5 min so that they where not so liquidy. AWSOME ! item not reviewed by moderator and published
This recipe contains all of the essential ingredients for a fine comfort food. White sauce, cheddar cheese, potatoes and ham. Exellent consistency, creamy and delicious. I would definetly make this dish again and serve it proudly to guests. item not reviewed by moderator and published
I've made this a few times, it's a family favorite. item not reviewed by moderator and published
I made this usuing up some left over baked ham. Everyone raved how great it was and want me to make it a weekly meal even the kids loved it. I did find that I needed to double up the cream sauce portion to prevent it from being to dry, other than that it was outstanding item not reviewed by moderator and published
This was a wonderful recipe. Even my picky eaters that don't like a lot of meat loved this dish. I took the advice of other reviews and melted the cheese with the sauce and it was delicious. I used a mandoline to slice the potatoes, but still found that I needed to cover the dish with aluminum foil for the 45 minutes, then uncover and cook until tender. But I also doubled the potatoes and tripled the sauce (have a very large family) so maybe that counted for the extra cook time. In any case, I would definitely recommend this recipe. Even for inexperienced cooks, this is a must have recipe! item not reviewed by moderator and published
This recipe is very easy to get a great result from. The dinner guests that we made mashed potatos for ended up eating more than their share of the scalloped. Result: no left overs (darn it). item not reviewed by moderator and published
A co-worker makes something similar and won't share the recipe! I found this one on line but not quite the same. The cheese didn't melt like I thought it would and I definitely had to increase the cook time. Would probably use Velveeta next time and melt the cheese in the bechamel first then top with more cheese! I will definitely try this one out again with some variation. item not reviewed by moderator and published
I've made this recipe four times before I improvised with it. My lastest "improv" was amazing, so thanks for getting me started, Cathy Lowe! I use my cuisinart to slice Yukon Gold potatoes, as it's faster and easier than a mandoline. After sauteeing the onions in butter I add about three tablespoons of flour, stir a couple of minutes for the roux, then add three cups of hot milk, stirring constantly. After the sauce thickens, I add about 1/4 tsp. nutmeg, several dashes of Tabasco Sauce, and salt and white pepper. In my first few tries the potatoes were still crunchy and underdone, so now I cover the dish with heavy duty foil, bake for 45 minutes at 350, then remove the foil and continue to bake another 30-40 minutes. It comes out brown and bubbly and absolutely awesome! Enjoy! Larry item not reviewed by moderator and published
First time ever making them from scratch will do it again and again. I only thought that the cook time was a little too short. I will in the future leave more time for cooking. I thought they were really good...... item not reviewed by moderator and published
I was very pleased with this recipe. A snap to make and very good. I found the sauce to be just right for my taste. My family loved it too. item not reviewed by moderator and published
very good and easy to follow/looooved it. item not reviewed by moderator and published
If you double the recipe and made it in the same sized pan, that's your problem-less surface area, more raw product. You probably should have used two pans, or turned the heat up some... item not reviewed by moderator and published

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