I made approximately a half recipe in my mom's big porceline covered iron dutch oven...used the lid instead of foil to cover the casserole. I used 12 (4 for each layer) average golden potatoes and about 1.3 lbs diced ham, and one sliced onion. I didn't measure the salt and pepper, but I'm certain I didnt come close to using as much of either as the recipe calls for. I ground sea salt from my grinder over each layer as the recipe directed; I will use less next time, it was still too salty. I just sprinkled pepper evenly over each layer. I used half the milk...think I will leave out the flour next time and maybe use a little more milk. I will probably use a little less cheese, too, but it's so good!
The potatoes were cooked perfectly in the dutch oven with the lid on at 350° in two hours.
I think this has too much vinegar; I think next time I will use only 1 tablespoon vinegar. I also added salt; the celery salt wasn't enough. I used only the Yukon Gold potatoes. They were small so I cut them up and cooked them on the grill skipping the boiling them in water step. I also used avacado oil in place of the canola; I think extra virgin olive oil would be good also, so I plan to try that next time.
This chicken was a huge hit with my family and it's an easy recipe. I only did a couple of things differently: I used a teaspoon each of salt and red pepper flakes instead of the tablespoon of each that was called for. And I added garlic powder to the marinade, probably 1/8 to 1/4 teaspoon of garlic powder. Yum. Definitely a do-again!
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