6 to 8 med. red potatoes (about 2 to 2 1/2 lbs.)
1/2 c. sour cream
1/2 c. prepared Ranch style dressing
2 c. cubed ham pieces, precooked
2 tbsp. minced parsley
1 c. shredded Cheddar cheese

TOPPING:

1/2 c. shredded Cheddar cheese
2 c. slightly crushed corn flakes
1/4 c. butter, melted

Cook the potatoes until tender in Dutch oven. Quarter potatoes leaving skins on, if desired; set aside.

Combine sour cream, dressing, ham, parsley and 1 cup of cheese. Place potatoes in greased 9x13 inch baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine corn flakes and butter; sprinkle over casserole. Bake at 350 degrees for 40 to 45 minutes. Serves 8.