Scalloped Potatoes with Ham

I recently found myself with extra ham on my hands - a good thing, because we were about to have a dinner guest who couldn’t eat spicy food. This very easy recipe is ideal for holiday leftovers. I served it with the ultra-easy Cranberry-Orange Tea Bread.

Scalloped Potatoes with Ham:

3 lb. (1.36 kg) potatoes, peeled and sliced into 1/4 in. (0.6 cm) widths

2 c. (500 mL) sharp shredded cheddar cheese

1 c. (250 mL) chopped onion

3 c. (875 mL) chopped cooked ham

Two 10-oz. (284 mL each) condensed cream of mushroom soup

2 c. (250 mL) water

1 tsp. (5 mL) garlic powder

1/2 tsp. (2.5 mL) salt

1/2 tsp. (2.5 mL) freshly ground black pepper 

Preheat oven to 350 deg. F. Spray-grease 9 x11 in. (23 cm x 28 cm) casserole dish. Add sliced potatoes. In medium bowl, mix together cheese, onion, and ham. Stir into potatoes. In same bowl, combine soup, water, garlic powder, salt, and pepper. Pour evenly over potato mixture. Cover, cooking 1 hr. Remove cover, baking an addition 45-60 min., until potato slices are soft and casserole is browned on top and soup mixture bubbles. Serves 4-to-6.