Ham and Scalloped Potato Casserole
⦁ 8 large red or gold potatoes, sliced
⦁ 2-3 pounds canned ham, diced
⦁ 3 tablespoons butter
⦁ 1 large onion, chopped
⦁ 2 cloves garlic, minced
⦁ 1 (10.75 ounce) can condensed cream of broccoli soup
⦁ 1 (10.75 ounce) can condensed cream of celery soup
⦁ 8-12oz milk (canned or powdered)
⦁ 1 teaspoon salt and one of pepper
⦁ 4 cups shredded Cheddar cheese
1. Preheat DO 350 degrees F (175 degrees C)
2. Wash and slicel the potatoes. Cut into 1/8 inch slices. Put 1/2 the potatoes in the DO liner, add the ham than rest of potatoes.
3. Melt the butter in a pan over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; heat, stirring often until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Place in DO and cover with lid.
4. Bake in the preheated DO for 45 minutes. Check, if cheese not beginning to brown, add more hot charcoal to lid the cover and cook until the cheese begins to brown.
⦁ Easy Cleanup if you use liner in the DO.
⦁ Feeds about 8, makes a great "later" in trip meal, cooler space needed for butter and cheese only.