Long potatoes, cheddar and ham

I had a lot of potatoes to use up from Thanksgiving. I think I kept forgetting how many I had and kept buying them. With how chilly it is outside plus needing to use leftover ham, it seemed like a good night to make a nice potato dish.

I peeled approximately three pounds of russet potatoes and cut them long-ways.  They were placed in a 9" x 13" dish, dotted with chunks of smoked ham and hunks of extra sharp cheddar cheese.  I combined one large can of cream of mushroom soup with almost 2 cans of  evaporated milk and poured over the top. Cover with foil and bake at 375 degrees for one hour.  That's it!  It is super easy!

It was a big hit with the family tonight! A very good belly warmer!