Potato and Ham Pudding:
1 peeled garlic clove,
1 tbsp softened butter,
1/2 c. finely diced onions cooked in 2 tbsp olive oil,
4 oz Black Forest or Virginia country ham cut into fine dice,
4 oz grated Swiss cheese,
4 large eggs lightly beaten,
1/4 c. half & half or light cream,
3/4 pound Yukon Gold potatoes, peeled and grated,
salt and ground black pepper,
2 tbsp butter cut into small pieces.
Preheat oven to 375 degrees F. Rub a 2 quart baking dish with cut garlic and butter.
In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream. A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the mix. Season with salt and pepper. Transfer mixture to prepared baking pan. Dot with butter and bake for 40 to 45 minutes or until top is nicely brown. Serves 6.