Ingredients
4 cups diced potatoes (Yukon Gold or russet)
2 cups diced cooked ham
1 can (10.5 oz) cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Dried parsley or thyme for topping
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a glass baking dish.
Add the diced potatoes and ham to the dish and spread evenly.
In a bowl, mix the cream of mushroom soup with the milk, garlic powder, onion powder, salt, and pepper.
Pour the sauce over the potatoes and ham. Sprinkle 1½ cups of the shredded cheddar on top.
Gently stir to combine, then smooth the surface and add the remaining cheese.
Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15–20 minutes, until the potatoes are tender and the top is golden and bubbly.
Sprinkle with dried parsley or thyme and let rest for a few minutes before serving straight from the glass dish while hot and creamy.