 Cheesy Yukon Gold Potato, Ham and Egg Bake - 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
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