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