Recipe courtesy of Michele Urvater
Potato and Ham Pudding
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 35
- Saturated Fat
- 12
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 171
- Sodium
- 381
Ingredients
1 peeled garlic clove
1 tablespoon softened butter
1/2 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 large eggs lightly beaten
1/4 cup half and half or light cream
3/4 pound Yukon Gold potatoes, peeled and grated
Salt and freshly ground black pepper
2 tablespoons butter, cut into small pieces
Directions
- Preheat oven to 375 degrees.
- 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.