14 to 16 oz jar Nacho Cheese Dip/Sauce

1 pound (or more) Ham Slices, sliced from a bone-in non-sweetened plain picnic or shank ham.

3 medium sized Potatoes, peeled and sliced

*Optional: 1 Onion, sliced

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Heat oven to 350°f.

Grease glass casserole baking dish.

Slice ham from a bone-in ham into serving sized pieces. Use a plain picnic or plain shank ham, not a glazed or sweet ham.

Slice peeled potatoes about 1/4 inch thick. Can add more sliced potatoes if desired. (which stretches the ingredients).

Slice onion in 1/4 inch thick slices. Onion can be omitted.

Layer all ingredients in the glass casserole dish, making sure the cheese dip is drizzled over all the ingredients while being layered. Use any cheese sauce or dip you like, but plain yellow cheese dip tastes best with the plain ham.

Cover casserole dish with lid or foil to bake the first 30 minutes, then uncover to finish baking. Watch out for scorching, if it's getting too brown, put a lid back on.

Bake at 350°f until all is well done, bubbly and toasty browned. Bake about an hour or slightly longer. Serve hot.

Before baking, you could sprinkle some bread crumbs over the top if desired. This becomes toasty and helps prevent the rest from over-browning on top. Plus it tastes great!

You could also use more nacho cheese than what's listed. Sometimes we wanted this meal sauced minimally, and other times we wanted it almost swimming in cheese sauce. One jar is the starting place.

This is so satisfying on cold days when you need to stay warm and full. It's very much the comfort food.