Ham, Potatoes & Peppers

Around here, we call this the ‘I hate Greg Dinner’. He hates both ham and scalloped potatoes, therefore I never (well, never say never) make them! However, I had left overs, so I put this together and guess what? He loved it! Me too.. It’s a keeper, so is he!

Black forest ham, diced or sliced.
Potatoes (I used the small ones, didn’t cut them.)
Sweet Onion
Sweet Red Peppers
2 Cans Cream of Mushroom Soup
1/2 Can of Milk or Cream (I used Milk)
1 International Bay Leaf
Thyme
Salt and Pepper
1/2 package of cream cheese
Graded Cheddar Cheese

Roast peppers, split, remove seeds. Dice half of them, cut the rest in strips. Next time I will make a lattice top! Set aside.

Toss potatoes in olive oil, thyme, salt and pepper, put in cast iron skillet, bake in 350 oven for about 40 minutes or until tender.
Take a potato masher and just squish them down to flatten them. Don’t mash them. In another frying pan, make the sauce by frying onions, add 2 can’s of cream of mushroom soup, 1/2 can milk, 1/2 package cream cheese, international bay leaf, thyme, salt and pepper and a bit of garlic powder. Simmer until smooth. Add the diced red pepper and ham. Heat through. Pour sauce mixture over the potatoes. Add strips of peppers, cover in cheddar cheese. Bake at 350 until sauce is bubbling and cheese is melted. Broil on hi for a few minutes to brown cheese. Remove from oven and cover with chopped spinach. Mushrooms would be a great addition, and chicken would be very tasty instead of ham!