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This was an easy crock pot meal to use up left-over Easter ham. I made as directed, except I added a handful of green onions to the top layer and I subbed cream of mushroom for cream of chicken (what I had in the pantry). It tasted good, but the consistency was a little soupy (not creamy like oven-baked scalloped potatoes). I would cut back (or eliminate) the milk the next time I make this. I chopped up a little parsley for garnish.