- 1 cup of sour cream
- 1 can (10.5 oz) of cream of mushroom soup (or homemade)
- 1/2 cup of diced onion
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup of crushed cornflakes (optional for topping)
- 2 tablespoons of melted butter (optional for topping)
Equipment Needed
- Large mixing bowl
- 9×13 inch baking dish
- Cooking pot (for boiling potatoes, if using fresh)
- Measuring cups and spoons
- Spoon or spatula for mixing
- Oven (obviously!)
Step-by-Step Instructions
To begin, I prepped my ingredients and gathered everything I needed. I found it’s best to have everything ready before diving into the cooking process; it saves time and keeps me organized. If I’m using fresh potatoes, I usually peel and dice them first, then boil them in salted water for about 10-12 minutes until they’re just tender, but not mushy. If I’m using frozen, I just let them thaw a bit before adding them right into the mix.
In my large mixing bowl, I combine the parboiled or thawed potatoes, diced cooked ham, and sour cream. The moment I add in the cream of mushroom soup, the mixture begins to come together beautifully—almost dreamy. I sprinkle in garlic powder, diced onion, and season with salt and pepper, then give it a good stir. That aroma already has me excited!
Once I’ve ensured everything is evenly mixed, I pass this creamy concoction into a greased 9×13 inch baking dish. It may look like a simple mix now, but trust me, it’s going to transform into something magnificent in the oven. For an extra crunchy topping, I mix some crushed cornflakes with melted butter and sprinkle it over the top, but honestly, that’s totally optional. (See the next page below to continue…)