*Ingredients :
°1 can cream of chicken
°1 can of cream of mushroom soup
°1 can milk (whole or 2% measured in a can of soup)
°1/4 teaspoon seasoned salt
°1/8 tsp black pepper
°6 potatoes, raw idaho, russet, yukon gold etc…
°3-4 c smoked ham
°1/4 C finely onion (optional)
°1 c shredded extra-sharp white cheese
°1 teaspoon grated cheddar cheese (yellow)
°2 1/2 cups crushed corn flakes
°4 tsp salted butter, melt
* Methods :
1. Prepare & assemble all the ingredients.
2. Butter, or lightly coat with cook oil spray, a 9″x13″ pan; put apart.
3. In bowl, using a spoon, combine 2 soups.
4. Gradually adding a can milk.
5. Add seasoned salt and pepper; mix well; put aside.
6. Peel the potatoes and cut four into thin slices in a food processor or mandolin; immediately add them to the soup mixture and mix well.
7. Replace the food processor blade with a grater/grater (or use a cardboard grater); grate the rest 2 potatoes; add them to soup mixture and combine well.
8. Adding chop ham & onion (if using) and blend well.
9. Place the oven rack in the middle position and preheat the oven to 350ºF.
10. Pour mix to prepared baking dish & smooth.
11. Spread both cheeses evenly on top; put aside.
12. In bowl, mix crushed corn flakes & melt butter to coat.
13. Sprinkle the cornflakes over the cheese layer.
14. Bake at 350ºF for 1.5 hours, turning pan once after 45 minutes.
15. Remove from oven and let stand 5 minutes before serving.
16. Covering & refrigerate leftovers.
Enjoy !
