5-6 medium potatoes (the red-skinned ones are the prettiest)
1/2 cup diced ham
1 can Campbell’s Creme of Mushroom soup (the white kind)
1/2 cup milk
1 tbsp butter
1/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
salt/pepper to taste
Cut potatoes into 1/8-inch slices, leaving the skin on. Cut scallions into 1/4-inch slices. Dice ham. Mix milk, soup, and cheese in a large measuring cup.
In a casserole dish, lay down a layer of overlapping potato slices. Sprinkle on scallions and ham. Pour some of the milk/soup mixture over the layer. Build new layers until casserole is filled to about 1/2-inch below the top.
Bake in 375-degree oven for 2 hours.
About Crouton deMenthe Amateur cook and barbecue fanatic.