1 can (10 oz) cond. cream chicken soup
1 soup can milk
2-3 tablespoons chopped dried onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 cups cheese, shredded*
3-4 medium potatoes
1 cup cooked ham, diced
Combine soup and milk, stir until smooth. Stir in onion, salt, pepper, and shredded cheese.
Peel and thinly slice potatoes. Dice ham. Layer potatoes, ham, and sauce in a 2-quart baking dish. Cover and bake at 350 degrees for 1 hour, remove cover and continue to bake 30 minutes longer or until potatoes are tender and top is browned. (HINT: To prevent spills in oven, place baking dish on a cookie sheet or piece of foil cut larger than the baking dish.)
Allow potatoes to stand 5-10 minutes before serving.
Place potatoes and ham in baking dish. Create a cheese sauce by sautéing 1/2 finely chopped onion in 2 tablespoons butter, stir in 3 tablespoons flour. Gradually add 2 1/4 cups milk, stirring to prevent lumps. Bring to a boil while stirring. Add 1 teaspoon salt and the cheese. Pour cheese sauce over potatoes and bake as directed.
* Experiment with a variety of different cheese such as Havarti, mozzarella, Swiss, cheddar, etc. The stronger the cheese the less will be needed to create a flavorful dish.