Adapted from a pastor’s wife’s recipe appearing in the 1969 collection of Assemblies of God Women’s Recipes, this fills the house with a delightful aroma of this dish that is as delicious as it is simple.

You’ll need:

2 cups cubed ham
2 potatoes, medium or large, thinly sliced
½ cup grated cheddar or American cheese
1 picnic size can cream of mushroom soup (that’s 10¾ oz, the standard supermarket size)
½ cup milk
Salt and pepper to taste

Combine ham, cheese, and potatoes in a 1½ to 2 quart casserole dish; add salt and pepper. Stir in soup and milk; mix thoroughly. Bake in a moderate oven (350° F) for 60 minutes.

The actual recipe called for a can of cream of celery soup, but substituting the cream of mushroom soup hits it out of the park. It isn’t often that I chow down scalloped potatoes at top speed, but what came out of the oven was that good.

Enjoy! (After we say grace, of course.)