I set my oven to 350°F (175°C) and slide the dish in for about 30-40 minutes. You’ll know it’s ready when the cheese is bubbling and the top is beautifully golden brown. As I linger near the oven, the scent makes me even more impatient to dig in. It’s that combination of ham and cheese that just fills my heart with glee!
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one thing I learned is the importance of not adding too much liquid. I once mistakenly used more sour cream and soup than the recipe called for, and the casserole came out runny. It was still tasty, but I wanted that creamy texture, not soup! So, follow the measurements closely, and you’ll be golden.
Another tip is to always give your cornflakes topping a light butter coating. It might seem like an extra step, but this is where the magic of that delightful crunch comes from. I didn’t use butter once to save time, and I ended up feeling a bit disappointed. Trust me, that extra crunch elevates the entire dish.
Lastly, don’t skip on white pepper! I was initially skeptical about the taste differences between regular pepper and white pepper, but when I finally tried it, I was hooked. It adds a subtle warmth that rounds out the entire dish and gives it a little something special without being overwhelming.
Common Mistakes to Avoid
I made a rookie mistake my first time around: I didn’t fully thaw my frozen potatoes before adding them to my mixture. The result? A casserole that took forever to cook, with uneven textures. Please, do yourself a favor and always ensure your potatoes are ready to go. (See the next page below to continue…)