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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

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.

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

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

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

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

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