Step 1

Preheat your oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.

Step 2

Peel and dice the potatoes into uniform ¾-inch pieces. This ensures even cooking. Rinse the diced potatoes in cold water to remove excess starch, then drain well.

Step 3

In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, diced ham, and sour cream. Season with salt and black pepper to taste.

Step 4

Stir everything together until the potatoes and ham are evenly coated with the creamy soup mixture. Make sure all ingredients are well distributed.

Step 5

Pour the mixture into your prepared baking dish, spreading it evenly. The liquid should just cover the potatoes - if it seems dry, add a splash of milk.

Step 6

Sprinkle the shredded cheddar cheese evenly over the top. Cover tightly with foil and bake for 35 minutes.

Step 7

Remove the foil and continue baking for 10-20 minutes more until the potatoes are fork-tender and the top is golden brown and bubbly.

Step 8

Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly. Serve hot in generous portions.