Cheesy Yukon Gold Potato, Ham and Egg Bake

12 cups (3 quarts)water
1 tablespoonsalt
2 pounds (7 to 8 cups)Yukon Gold potatoes, shredded
1/2 cupmilk
2 tablespoonsall-purpose flour
1 teaspoonsalt
1/4 teaspoonblack pepper
1 mediumonion, finely chopped
1/4 poundham, finely chopped
1/4 cuploosely packed fresh parsley leaves, chopped
8 ounces (2 cups)shredded sharp Cheddar cheese, divided
4 ounces (1 cup)shredded fresh Parmesan cheese
non-stick cooking spray

Equipment List

Mixing Bowls


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

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