This was a very tasty dish! I followed the recipe as written only adding two small cloves of garlic. Made for Spring PAC 2013 and will be making it again. DH and I do have plenty for leftovers even after cutting the recipe down. Thank you for posting.
I loved this recipe. I had it saved somewhere else, and I'm glad to find it here so I don't lose it again. Made this exactly to the recipe, and I was totally worried it wasn't going to set up, but the sauce thickened beautifully. My first time making scalloped potatoes, and I love that you don't have to cook and stir a roux on the stove. Going to add some garlic to the ham and onion mixture next time, because that does sound yummy. I used my Cuisinart to get the potatoes a uniform slice, and they were perfectly cooked in the time stated in this recipe.
I love every PW recipe I've ever made. This was horrible! After baking for 1 hr and 10 mins, it was still very soupy. I gave it another 15 minutes, it was a little thicker but still way too much liquid. I gave it a taste and it was disgusting!! It tasted like milky flour. I didn't like the idea of just whisking the flour in the cream mixture without cooking it like a roux, but I gave it a try. I went over the recipe again to be sure I didn't leave out a step or ingredient and I didn't. I just happened to catch an episode where PW make this without the ham and it was thin and soupy when she dished hers out as well. Not what I would think of as scalloped. But the taste was worse than the texture. I feel badly giving this such a low rating since it's PW's recipe, not Johnsdeere's, but I would hate to anyone else to waste so much time and money on this.