BREAKSTONE'S Sour Cream Scalloped Potatoes

Ingredients

• 4  spring onion sliced
• 8 ounces ham smoked chopped
• 0.3 cup parmesan cheese grated kraft
• 4.5 pounds potatoes - remove skin red cut into 1/4 inch slices
• 16 ounce cream sour
• 0.8 pound velveeta 2% prepared cut into 1/2-inch cubes

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain.
2. Remove 3/4 of the potatoes; place in large bowl.
3. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions.
4. Add remaining potato slices; stir gently.
5. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
6. Bake 30 minutes or until heated through.