Prep Time: 45 mins | Cook Time: 1 hr 30 mins | Yield: 10 Servings
A dish that will surely satisfy your cravings for Potatoes! Give it a try and enjoy every bite of it!
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 can(s) milk (whole or 2% measured in a soup can)
1/4 teaspoon seasoned salt
1/8 teaspoon ground black pepper
6 medium potatoes, raw Idaho, russet, Yukon gold etc…
3-4 cup chopped smoked ham
1/4 cup finely chopped onion (optional)
1 cup shredded extra-sharp white cheddar cheese
1 cup shredded sharp cheddar cheese (yellow)
2 1/2 cups crushed cornflakes
4 tablespoon salted butter, melted
Step 1: Measure all the ingredients accordingly.
Step 2: Apply cooking spray or brush butter in a 9×13-inch casserole.
Step 3: In a large mixing bowl, add the soups and stir until well mixed.
Step 4: Add in milk a little at a time and stir every addition.
Step 5: Season with salt and pepper to taste. Stir until well mixed.
Step 6: Peel the potatoes and put them in a food processor. Pulse until thinly sliced.
Step 7: Place the sliced potatoes into the soup mixture. Stir until well mixed.
Step 8: Shred the rest of the potatoes and put them into the soup mixture. Stir until well combined.
Step 9: Add in the sliced ham and onion. Stir until well combined.
Step 10: Place the rack in the middle and turn the heat to 175 degrees C or 350 degrees F.
Step 11: Transfer the mixture into the prepared casserole dish and spread it evenly.
Step 12: Sprinkle the cheese on top.
Step 13: In a bowl, add the melted butter and cornflakes. Stir until well combined.
Step 14: Sprinkle the cornflakes on top of the cheese.
Step 15: Place it inside the preheated oven and bake for 1 1/2 hours. Make sure to turn the dish every 45 minutes.
Step 16: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.
Step 17: Serve and enjoy!
Place the leftovers in the fridge.
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