by Donna W.
1 pound fully cooked ham slice, 1/2 inch thick
5 cups thinly sliced potatoes
1 can (10 1/2 oz) cream of mushroom or cream of celery soup
1/4 cup milk
1/2 cup chopped onion
1/4 chopped green bell pepper (optional)
2 tbsp butter
1 cup shredded cheddar cheese (optional)
Cut ham into bite size cubes. Place half of the potatoes in a greased, shallow 2 qt. baking dish. Cover with ham pieces. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 degrees for 1 hour. Remove covering, bake 30 to 45 minutes longer, or until potatoes are done. If desire, sprinkle cheddar cheese over the top of the scalloped potatoes the last 15 minutes of baking time.