I'll never put a can of soup in anything as a general thickener, and I don't use processed potatoes when my own fresh are so much better, but I still recommend the recipe. Instead of using 2 cans of processed condensed soup, just cook 6 medium potatoes, cubed into about 1cm cubes, in boiling water for 10 minutes or until the potato is still intact at the edges but is tender to the point of a sharp knife. Withhold 1/2 of water, drain the potatoes, and use the withheld 1/2 water, combined with 1C milk and 1C sour cream, for the sauce. Of course I pan fried the ham with an onion and fresh herbs (1 sprig of chopped thyme, 1 sprig of chopped rosemary and 3 cloves of garlic) until brown first. Delish! Because you cooked the potatoes first in boiled water, the oven time of the recipe is cut by 1/2. You can also finish the dish by broiling it for 5 minutes to give it a lovely brown crust.
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I'll never put a can of soup in anything as a general thickener, and I don't use processed...