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12 cups (3 quarts)
water
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1 tablespoon
salt
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2 pounds (7 to 8 cups)
Yukon Gold potatoes, shredded
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8
eggs
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1/2 cup
milk
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2 tablespoons
all-purpose flour
Dispensers and Storage Options
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1 teaspoon
salt
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1/4 teaspoon
black pepper
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1 medium
onion, finely chopped
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1/4 pound
ham, finely chopped
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1/4 cup
loosely packed fresh parsley leaves, chopped
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8 ounces (2 cups)
shredded sharp Cheddar cheese, divided
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4 ounces (1 cup)
shredded fresh Parmesan cheese
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non-stick cooking spray
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Equipment List:
Cooking Instructions
Bring water to a boil in large Dutch oven. Add 1 tablespoon salt and potatoes. Cook 3 minutes. Drain well.
Meanwhile, in large bowl, beat eggs, milk, flour, 1 teaspoon salt and pepper. Add onion, ham, parsley, 1/2 cups Cheddar cheese, Parmesan cheese, and drained potatoes; mix well. Spoon mixture into Slow Cooker ceramic pot sprayed with non-stick cooking spray. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover and cook at LOW 2 1/2 to 3 hours, or until center is set and knife inserted in center comes out clean. Cut into squares to serve.
TIP: To determine if center is set without removing lid, tap lid to remove condensation. Gently shake Slow Cooker ceramic pot to see if center jiggles or is firm.
8 to 10 servings
Recipe Courtesy of KitchenAid