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2 lbs russet potatoes 2 c cubed ham 2 c shredded Colby-Monterey Jack cheese 10 ¾ oz condensed cream of mushroom soup (1 can) ½ c sour cream ½ tsp garlic powder ½ tsp onion powder ½ tsp salt ½ tsp ground black pepper 1 c whole milk

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Preheat the oven to 400 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick cooking spray and set aside. In a large bowl mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, pepper and milk.

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Evenly spread the diced potatoes on the bottom of the prepared baking dish.

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Spread ham over the potatoes evenly. Pour liquid mixture over the top of the ham and potatoes.

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Cover with aluminum foil and bake in a preheated oven at 400 degrees Fahrenheit for 45-50 minutes or until potatoes are cooked.

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Remove from the oven, take off aluminum foil and sprinkle cheese on top of ham and potatoes.

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Place back in the oven and bake, uncovered, for 10-15 minutes or until the cheese is melted and the edges or bubbling.

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