1 | Boil potatoes with skins on in water that has been seasoned with garlic salt for 10 minutes. Cool, peel and shred using a grater. Place shredded potatoes in cold water to hold while preparing the rest of the ingredients. |
2 | Combine Cheddar cheese and butter in a small saucepan. Cook over low heat, stirring occasionally, until almost melted. Remove from heat. Stir in sour cream, onion and diced ham. Season with salt and pepper. |
3 | Drain potatoes well and pat dry. Fold cheese and ham mixture into potatoes. Pour into a greased 2-quart casserole dish. |
4 | Preheat oven to 350 degrees. Bake for 30-35 minutes or until golden brown. |