This is a great weekend brunch or Saturday night tea, another one you can put together and let it cook while you relax. I serve it with a tossed salad and crusty bread.
6 potatoes, peeled
4 tablespoons butter
1 cup grated tasty cheese*
1 cup grated Gruyere cheese*
1 onion, finely chopped
1 cup light sour cream
1 tablespoon butter
Salt to taste
Pepper to taste
While preheating oven to 175 degrees Celsius, peel the potatoes and quarter. Place them in a large pot and fill with water to cover. Bring potatoes to a boil and continue boiling for 7 to 10 minutes (you want the potatoes to be soft but not so soft that you can’t slice them).
While the potatoes are boiling, put 4 tablespoons butter in a baking dish and melt in oven, then tip baking dish to make sure butter is distributed.
In a bowl, toss together the cheeses; set aside.
In a separate bowl, beat the sour cream and eggs together; set aside.
Once the potatoes are done, drain them and slice each piece in half.
Remove the baking dish from the oven and dump half the potatoes into the pan and layer as evenly as possible on the bottom of the dish. Sprinkle with salt and pepper and set aside.
Take the remaining 1 tablespoon butter and place it in the same pot you boiled the potatoes in. Add the onion and sauté until tender, approximately 3 minutes.
While the onion is being sautéed, chop the ham. Mix the ham and onion together in the pot with the heat turned off, and then layer half the mixture over the potatoes in the baking dish.
Scatter half the cheese mixture evenly over the ham-onion mixture, then put the remaining half ham-onion mixture on top, then use the remaining cheese mixture and sprinkle on top, then pour the egg mixture over all evenly.
Bake for 40 to 45 minutes or until golden brown.
*Note: I don’t keep Gruyere in the house as a rule so I will often just use two cups of whatever cheese is in the fridge, or a combination of tasty, mozzarella and parmesan.
From the Cheapskates Club Gluten Free Recipe File