cream of chicken soup
cream of mushroom soup
ground black pepper
finely chopped onion (optional)
shredded extra-sharp white cheddar cheese
shredded sharp cheddar cheese (yellow)
salted butter, melted
1Prep and assemble all ingredients.
2Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
3In a large bowl, using a large spoon, mix together both soups.
4Gradually mix in 1 can of milk.
5Add seasoned salt and pepper; mix well; set aside.
6Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
7Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
8Add chopped ham and onion (if using) and mix well.
9Place oven rack in middle position and preheat oven to 350º F.
10Pour mixture into prepared dish and smooth down.
11Evenly distribute both cheeses over top; set aside.
12In a medium bowl, mix together crushed cornflakes and melted butter to coat.
13Sprinkle cornflakes even over top of cheese layer.
14Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
15Remove from oven and let rest for 5 minutes before serving.
16Cover and refrigerate leftovers.
Originally Posted: Fri, Jan 30, 2015