By Johnsdeere on March 14, 2013
"Once again Ree Drummond hits it out of the ballpark. This recipe is terrific and terrific for leftover holiday ham. Rich, creamy....just plain delish!! The only modification I made was that I added 1 Tbsp of garlic powder to the cream mixture for taste, feel free to add more. Definately give this one a try, you won't regret it."
Serving Size: 1 (241 g)
Servings Per Recipe: 12
"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 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."