Ham and Cheese Potato Bake

By ccavaletti

Ingredients

• 4 large Russet potatoes, peeled and sliced lengthwise 1/4 inch thick
• 1-1/2 c diced ham, divided
• 2 c broccoli florets, divided
• 1-1/2 c shredded mozzarella cheese, divided
• 1/2 shredded Colby Jack cheese
• 1/4 c chopped fresh parsley
• 2 Tbsp unsalted butter
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1-1/2 c heavy whipping cream
• 1 c whole milk
• 2 large eggs
• 2 tsp kosher salt
• 1 tsp ground black pepper
• I doubled this, but had a whole pan leftover.

Details

Servings 4

Preparation

Step 1

Preheat oven to 350º. Spray a 13x9-inch baking dish with cooking spray.

Place on-third of the potatoes in an even layer in prepared pan. Layer with 1/2 c ham, 2 c broccoli, and 1/2 c mozzarella.

Repeat layers once. Top with remaining potatoes, remaining ham, and remaining 1/2 c mozzarella. Sprinkle with Colby Jack parsley.

In a small saucepan, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.

Add cream, milk, eggs, salt, and pepper, stirring until combined.

Pour over potato mixture. Cover with foil.

Bake for 30 minutes. Uncover and bake until tender, about 20 minutes more. (Our potatoes were still hard after this amount of time, so check that they are tender!)

Increase the oven temperature to broil.

Broil until golden brown, about 5 minutes. Let cool for 5 minutes.

Garnish with parsley, if desired.

From Cooking with Paula Deen, September, 2018.