*Ingredients :

+Chicken Cream Soup
°1 can of mushroom cream
°1 can of milk (complete or 2% measured in a soup can)
°1/4 teaspoon pro salt
°1/8 teaspoon black pepper
°6 Medium Potatoes, Raw Idaho, Russett, Yukon Gold, etc...
°3-4 g minced smoked ham
°1/4 c finely chopped onion (optional)
°1 c greater robust grated white cheddar cheese
°1 teaspoon shredded cheddar cheese (yellow)
°2 1/2 cups beaten cornflakes
°four tablespoons melted salted butter


1. Prepare and bring together all ingredients.
2. Butter, or gently coat with cooking oil spray, 9×thirteen saucepan; Sit aside.
3. In a massive bowl, with a massive spoon, blend the soup.
four. Gradually upload the milk carton.
five. Add salt and pepper. blend well; Sit aside.
6. Peel the potatoes and reduce 4 of them into skinny slices in a meals processor or with a mandolin. Immediately upload it to the soup combination and blend well.
7. Change the blade of the meals processor to a grater / shredder (or use a cardboard grater); shred the ultimate  potatoes; Immediately upload it to the soup combination and blend well.
eight. Add the floor beef and onion (if using) and blend well.
9. Place the oven rack withinside the center function and preheat the oven to 350°F.
10. Pour the aggregate into the organized baking dish and smooth.
11. Spread the cheese frivolously on top. Sit aside.
12. In a medium bowl, blend the crush cornflakes with the melted butter till simply coated.
thirteen. Sprinkle cornflakes over the cheese layer.
14. Bake at 350°F for 1.five hours, turning as soon as after forty five mins.
15. Remove from the oven and go away for five mins earlier than serving.
16. Cover the leftovers and placed them withinside the fridge.

Enjoy !