Potato and ham pudding

4 servings

Ingredients

Quantity Ingredient
1 Peeled garlic clove
1 tablespoon Softened butter
½ cup Finely sliced onions cooked
In 2 tablespoons olive oil
4 ounces Black Forest ham cut into
Fine dice
4 ounces Grated Swiss cheese
4 larges Eggs lightly beaten
¼ cup Half and half or light
Cream
¾ pounds Yukon Gold potatoes, peeled
And grated
Salt and freshly ground
Black pepper
2 tablespoons Butter, cut into small
Pieces
Preheat oven to 375 degrees

Directions

Rub a 2 quart baking dish with cut clove of garlic and rub it with butter. In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream.

A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper.

Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned.

Serve hot or warm with a green been salad.

Yield: 4 to 6 servings

COOKING MONDAY TO FRIDAY SHOW #MF6736

Related recipes