Are you ready to transform ordinary ingredients into a mouthwatering masterpiece that will have your family begging for seconds? This Potato and Ham Pudding is not just a recipe; it's a culinary adventure that combines the creamy richness of potatoes, the savory punch of ham, and the irresistible melted cheese into one extraordinary dish. Whether you're looking for a hearty breakfast, a satisfying brunch, or a comforting dinner, this recipe promises to be your new go-to crowd-pleaser that will elevate your home cooking game!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, peeled and grated
- 1 cup diced ham
- 4 eggs
- 1 cup milk
- 1 cup grated cheese (Cheddar or similar)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Peel the potatoes and grate them using a box grater or food processor, working quickly to prevent browning. Place the grated potatoes in a large mixing bowl.
- Dice the ham into small, uniform cubes, approximately 1/4 inch in size to ensure even distribution throughout the pudding.
- In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined and smooth.
- Add the diced ham and grated cheese to the grated potatoes, mixing gently to distribute ingredients evenly.
- Pour the egg and milk mixture over the potato, ham, and cheese mixture, stirring thoroughly to ensure all ingredients are well coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly and smoothing the top with a spatula.
- Place the baking dish in the preheated oven and bake for 55-65 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pudding rest for 10-15 minutes before serving to allow it to set and cool slightly.
- Cut into squares and serve hot, optionally garnishing with fresh chopped parsley or green onions.
Tips
- Prevent Potato Browning: Work quickly when grating potatoes and consider placing them in cold water to prevent oxidation.
- Moisture Control: After grating potatoes, gently squeeze out excess moisture using a clean kitchen towel to ensure a firm, not soggy, pudding texture.
- Even Cooking: Use a baking dish that allows the mixture to spread evenly, promoting consistent cooking and golden-brown top.
- Cheese Selection: While Cheddar is classic, experiment with Gruyère or a blend of cheeses for more complex flavor profiles.
- Make-Ahead Friendly: Prepare the mixture in advance and refrigerate, then bake just before serving for convenience.
- Doneness Test: The pudding is ready when the top is golden brown and a knife inserted in the center comes out clean.
- Resting is Key: Allow the pudding to rest 10-15 minutes after baking to help it set and make cutting easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 180mg
