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Potato and Ham Pudding

1 tb Softened butter
1/2 c Finely sliced onions, cooked in
2 tb Olive oil
4 oz Black Forest ham, finely diced
4 oz Grated Swiss cheese
4 lg Eggs lightly beaten
1/4 c Half and half or light cream
3/4 lb Yukon Gold potatoes, peeled and grated
Salt and freshly ground black pepper
2 tb Butter, cut in small pieces


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.

Yield: 4 to 6 servings


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