I saw this recipe in the Kraft Food and Family magazine, many years ago. Of course knowing me and my love for cheese and ham, I had to try it, LOL. Well, it's become one of my favorite ways to use leftover ham. This recipe is so simple and uses ingredients I always have on hand, so that is a bonus. The potatoes come out still a touch firm, but the cream cheese adds a wonderful creaminess to them. That paired with the smoky ham..... home run!!
Easy Cheesy Scalloped Potatoes
Adapted from Krafts Food and Family Magazine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes (about 9), thinly sliced
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
HEAT oven to 350°F. Mix cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
BAKE 1 hour or until casserole is heated through and potatoes are tender.
Cindy's notes: I use russet potatoes and omit the peas, since Hubby isn't a fan of peas.