*ingredients :

°Chicken Cream Soup
°1 can of mushroom cream
°1 can milk
°1/4 tsp salt
°1/8 tsp black pepper
°6 Potatoes, Raw Idaho, Yukon Gold, etc...
°3-4 g minced smoked ham
°1/4 c finely chopped onion (optional)
°1 c extra strong grated white cheddar cheese
°1 tsp cheddar cheese (yellow)
°2 1/2 c cornflakes
°4 tablespoons melted salted butter

*Methods :

1. Prepare and assemble all components.
2. Butter, or coat with cooking oil spray, 9×13 saucepan; Sit apart.
3. In a large bowl, with a large spoon, mix the soup.
4. Gradually adding milk carton.
5. Add salt & pepper. mix well; Sit apart.
6. Peeled potatoes also cutting four of them to thin tranches in a food processor  Immediately add it to the soup mixture and mix well.
7. Changed blade of food processor to a grater / shredder (or using a cardboard grater); shred the remaining two potatoes; Immediately add it to the soup mixture and mix well.
8.    Adding ground beef and&onion (if using) and mix well.
9. Placing oven rack in middle position also preheat oven to 350°F.
10. Pour mixture to prepared baking dish & smooth.
11. Spreading cheese equally on top. Sit apart.
12. In  bowl, mixing crushed cornflakes with melted butter to just coated.
13. Sprinkling cornflakes on cheese layer.
14. Baking at 350°F for 1.5 hours, turning the dish once after 45 minutes.
15. Remove from the oven and leave for 5 minutes before serving.
16. Covering leftovers & putting them in fridge.

Enjoy !