This hearty breakfast casserole has it all--ham, eggs, potatoes and lots of cheese. It can be assembled ahead, refrigerated and baked an hour before serving. Pair it with a platter of fresh fruit.
2 1/2 lb. Yukon gold potatoes, unpeeled
1 tablespoon unsalted butter
1 cup chopped onion
1/4 cup chopped sun-dried tomatoes (not oil-packed)
12 oz. ham, finely chopped (2 cups)
8 oz. fontina, Gruyère or Swiss cheese, shredded (2 cups)
2 tablespoons all-purpose flour
8 eggs
3 cups whole milk or half-and-half
1 teaspoon coarse salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1. Place potatoes in large pot with enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium to medium-low; simmer 15 to 25 minutes or until potatoes are tender when pierced with fork. Drain; cool completely.
2. Melt butter in medium skillet over medium heat. Cook onion 5 minutes or until golden brown and softened, stirring occasionally.
3. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. With paring knife, remove skin from potatoes. Slice potatoes 1/4 inch thick.
4. Layer half of the potatoes in baking dish; top with half each of the sun-dried tomatoes, onion and ham. Toss fontina cheese with flour; sprinkle half over potatoes. Repeat with remaining potatoes, sun-dried tomatoes, onion, ham and cheese mixture.
5. Whisk eggs in large bowl until blended; gradually whisk in milk, salt and pepper. Pour over potatoes; sprinkle with Parmesan cheese. (Casserole can be made to this point 4 hours ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)
6. Bake 50 to 55 minutes or until browned and bubbly and knife inserted in center comes out moist but clean. (Center will set as casserole cools.) Let stand 10 minutes before serving.
12 servings
PER SERVING: 315 calories, 15.5 g total fat (7.5 g saturated fat), 20 g protein, 23.5 g carbohydrate, 190 mg cholesterol, 835 mg sodium, 2 g fiber