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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Definitely Sunday supper worthy. Such a quick and easy dinner and by using yogurt instead of condensed soup we’re making it healthier too! This one does take close to an hour to bake but with minimal prep time, the oven is doing all the work!
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Preheat oven to 400°F.
Grease a 9 x 13 baking dish. Pour in diced potatoes and season well with salt and pepper.
Add chopped ham and mix together.
Add yogurt and sour cream, then mix to coat the potatoes.
Add 1 1/2 cups of shredded cheese and mix well. Top with the remaining 1/2 cup of shredded cheese.
Bake for 50 to 60 minutes or until an internal temperature of 165°F is reached.
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Make sure to season the potatoes generously with salt and pepper for better flavor.
Use freshly shredded cheddar cheese for a creamier texture.
Let the dish rest for a few minutes after baking before serving to allow the flavors to settle.
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes. Dice them into small pieces and adjust the baking time as needed.
Can I substitute Greek yogurt with regular yogurt?
Greek yogurt is recommended for its thicker texture, but you can use regular yogurt if needed. The dish may be slightly less creamy.
Can I use a different type of cheese?
Yes, you can substitute cheddar cheese with other types like mozzarella or Monterey Jack for a different flavor.
Can I make this dish ahead of time?
Yes, you can prepare the dish and refrigerate it before baking. Bake it when ready to serve.
Is it possible to make this dish vegetarian?
You can omit the ham and add vegetables like mushrooms or bell peppers to make it vegetarian.
