If you make this recipe from scratch, you will need to julienne raw potatoes on a mandolin or in a food processor. You will probably get better results using a mandolin. Use Velveeta cheese, as it melts evenly. Melt 1 ½ cups Velveeta with ½ cup milk. You will not need any additional liquid, as the potatoes are fresh, as opposed to dried. Pour over ham and potatoes and follow the rest of the recipe below.
Instructions
1. Mix the cheese mix, minus the potatoes, as directed on the box. You can mix it in a large casserole dish. Do not add the potatoes yet. Mix thoroughly, making sure there are no lumps.
2. Cut the ham into 1 ½” squares. You can either remove any fat or leave it on. Instead of adding butter to the ingredients called for on the box, just leave the pork fat in.
3. Add the ham to the liquid mixture in the casserole dish. Spread the ham out evenly.
4. Add the potatoes. Spread the potatoes out evenly, making sure they are completely covered with the liquid mixture.
5. Salt and pepper to taste. Cover the casserole with sliced sharp cheddar cheese. Sprinkle bread crumbs over the top.
6. Bake at 425 degrees Fahrenheit for 45 minutes to one hour. The casserole is done when the potatoes are soft.
Tags: casserole dish, liquid mixture, making sure, will need
