Ingredients:
2 cups of chopped ham previously baked with a canna butter and brown sugar rub
3 scallions finely chopped
1 ½ tablespoon of minced garlic
1 tablespoon coarse ground black pepper
5 russet potatoes (peeled and evenly sliced, like chips)
1 ½ cups of shredded sharp cheddar cheese (separate the ½ cup off to the side)
1 can cream of mushroom soup
Pre-Heat: 350 degrees
Bake: 45 minutes
Yield: 12 with leftovers
In a large pot on the stove bring the cream of mushroom soup (follow soup instructions) to a boil and set to a simmer. Add the garlic, scallions, pepper, the single cup of cheese, and potatoes. Simmer about 15 minutes to reduce the baking time of the potatoes. Add potato mixture to a medium size casserole dish. Top with the remaining ½ cup of cheese and bake for about 45 minutes or until the potatoes are completely tender. This is my all time favorite holiday leftover recipe; I personally hope you all enjoy this one.
