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I had a huge bag of potatoes – which I love – sitting in my cupboard. They had been sitting there for about a month. Needless to say, I needed to use them up, so I decided to try making Rosti Potatoes with Ham and Cheese (recipe below).

Maybe not incredibly appetizing looking, but tasted good.

Not as many substitutions as usual – I used sharp Cheddar instead of extra-sharp, although I used more than 1/2 c. I spread sliced honey ham out instead of chopping smoked ham. And I used a glass square pan instead of a pie plate or skillet. The hardest part of this was grating the potatoes – when you have that many slippery and mostly cooked potatoes, it gets rather difficult to hold onto them and not cut yourself. It tasted pretty good – I wish the potatoes had been a lot crispier and there could have been more flavor (herbs?). Yukon Gold are definitely the perfect potato to use for this, though! Overall score: B- for lack of crunch


2 lbs. potatoes, preferably Yukon Gold, peeled and quartered
1/4 c. chop-ped scallions
1/2 tsp. salt
1/4 tsp. black pepper
4 tsp. olive oil
2/3 c. finely chopped smoked ham
1/2 c. grated extra-sharp Cheddar cheese

Set oven rack at the lowest level; preheat to 450 degrees. In a medium-sized saucepan, cover potatoes with cold water. Cover and bring to a boil. Drain and refresh with cold water. When cool enough to handle, grate, by hand or in a food processor. Transfer to a bowl. Add scallions, salt, and pepper; toss with a fork until mixed.

Brush 3 tsp. of the oil evenly over the surface of a 10-inch pie plate or cast-iron skillet. Spread half of the potato mixture evenly over the bottom of the pan. Sprinkle with ham and cheese. Spread the remaining potato mixture over the top, pressing evenly. Brush the remaining 1 tsp. oil over the surface. Bake for about 30 minutes, or until the underside is golden and the potatoes are tender.

With a thin metal spatula or a knife, carefully loosen the edges. Shake the pie plate or skillet to be sure the potatoes are sliding freely. Invert a serving platter over the pie plate or skillet. Grasp the platter and the baking dish with oven mitts and carefully turn over. Remove the pie plate or skillet. Cut into wedges with a serrated knife and serve.

Serves 4.


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