Ham and Potato Casserole (Easy and Economical!)

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Prep: 15 min
Cook: 25 min
Ready In: 40 min

“Another old family recipe, handed down mother to daughter. I assume it is Irish, because it was from that side of the family, and it also makes a LOT! Fortunately, it is excellent reheated (and better the next day, too!) My mother always made this with leftover holiday ham, which makes it even more economical. Can be baked in the oven (very slow!) or cooked on the stovetop (my preferred choice).” - by ckurtz

Ingredients

1 cup milk
5 pounds white potatoes, peeled and sliced
1 (12 ounce) can lite luncheon meat (such as Spam®), cut into 1/2-inch chunks
1/2 cup margarine, cut into pieces
2 tablespoons salt, or more to taste

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Metric US

Original recipe yields 10 servings

Directions

Grease a heavy pot or Dutch oven.
Layer about 1/3 of the potatoes into the bottom of the prepared pot.
Spread 1/2 of the luncheon meat on top.
Sprinkle with about 1/2 of the margarine and about 1/3 of the salt. Repeat the steps once more, then layer the remaining potatoes and margarine on top. Season with salt.
Pour milk over potato mixture and cover.
Heat pot over medium-high heat until milk begins to bubble, then reduce heat to medium-low. Simmer until potatoes are tender, about 20 minutes.