-
1
Preheat oven.
-
2
Baking temperature is 450 degree.
-
3
Slice potatoes and put into big bowl.
-
4
Add sliced ham to potatoes and set aside.
-
5
Sliced green onions: Option: I use to add for color and fragrance.
-
6
Cut cheese into 2 halves.
-
7
Dice 1/2-cheese block into smaller chunks to use for sauce; Dice 1/2-cheese block to use for potatoes mixture.
-
8
Mix Half & Half (use whole carton), milk, flour and stir to blend (blend well to avoid lumps).
-
9
Pour milk mixture into a non-stick pot.
-
10
Add cheddar cheese soup (use whole can) to milk mixture and stir.
-
11
Add black pepper and Mrs.
-
12
Dash seasoning.
-
13
Bring to a slight boil (stir constantly to avoid clumps and cheese from burning at bottom).
-
14
Once, come to slight boil, turn off heat.
-
15
Add green onions and 1/2 block of the Velveeta Cheese (break cheese to smaller pieces - easier to melt) to milk mixture.
-
16
Stir until cheese melts (it is ok if cheese is still lumpy).
-
17
Pour mixture into potatoes and ham bowl.
-
18
Stir so liquid cover potatoes.
-
19
Pour 1/2 of mixture into baking pan (13x9 or I use Lasagna baking pan).
-
20
Sprinkle a couple handful of the diced cheese onto potatoes.
-
21
Top with remainder potatoes mixture and finish with more diced cheese.
-
22
Cover baking dish loosely with alumni foil and back 450 for 1 hr 15 min (depending on the your oven temperature may need less or more time).
-
23
Take out of oven and spoon 3-4 tablespoon of' 'I cant believe it's not butter' or butter of your choice to dish.
-
24
Let sit and cool 15-30 min before eating.
-
25
This allows the sauce to thicken.
-
26
Can eat right away but sauce will be running.
-
27
The longer it sits, the more thicker sauce becomes.
