Ingredients

• 4lbs Russet Potatoes, thinly sliced
• 1 tsp salt
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 3/4 cup milk or 1 cup half and half
• 8 oz. sour cream
• 1/2 cup butter, melted
• 1 cup ham, cut up or 8-10 slices of bacon cooked and crumbled
• 1 packet (0.4 oz) dry buttermilk dressing mix
• 1/3 cup chopped chives or green onion, divided
• salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese

Instructions

1. Preheat oven to 350F. Spray an 13 x 9 inch baking dish with cooking spray and set aside. Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add salt.
2. Parboil for around 5 minutes or just until fork tender. Drain well.
3. In a large mixing bowl, mix together both soups, milk, sour cream, butter, ham (or bacon), buttermilk dressing mix, chives and 1 1/2 cups cheese.
4. Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes in the sauce.
5. Spread potatoes evenly into baking dish and sprinkle the remaining cheese on top.
6. Bake for 35 - 40 minutes or until golden and bubbly
7. Sprinkle the top with chopped chives and allow to rest on the counter for 5 -10 minutes before serving.