Ingredients:

  • 2 large (or 3 medium) Russet Potatoes (about 600g), peeled and diced into 1/2-inch cubes
  • 1 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 cup Diced Cooked Ham (about 150g), small dice
  • 1/2 cup Diced Yellow Onion
  • 2 Tbsp Unsalted Butter
  • 4 Large Eggs
  • 1/2 cup Whole Milk or Half-and-Half
  • 1/2 cup Small Curd Cottage Cheese (or Ricotta for a smoother texture)
  • 1/4 cup All-Purpose Flour (for binding and thickening)
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Garlic Powder
  • 1 cup Shredded Cheddar Cheese (sharp or mild)
  • 1/2 cup Shredded Monterey Jack or Gruyère
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and cook for 5 to 7 minutes until fork-tender but still firm (al dente). Drain immediately and toss with the 1 Tbsp of oil, salt, and pepper. Set aside. (If using frozen potatoes, skip this step and add them directly to the assembly.)
  2. In a non-stick skillet, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the diced ham and cook for 2 minutes to warm through and brown the edges slightly. Remove from heat.
  3. Preheat your oven to 375°F. Lightly grease your 9x9-inch baking dish.
  4. In a large mixing bowl, whisk together the eggs, milk (or half-and-half), cottage cheese, flour, thyme, and garlic powder until smooth and well combined. Ensure no lumps of flour remain.
  5. Gently fold the par-cooked potatoes and the ham/onion mixture into the egg bake mixture. Stir carefully to coat everything evenly.
  6. Pour the entire mixture into the prepared 9x9-inch baking dish, spreading it into an even layer.
  7. Sprinkle the 1.5 cups of shredded cheese evenly over the top of the casserole.
  8. Bake for 40 to 45 minutes. The casserole is done when the internal temperature reaches 160°F, the edges are bubbly, and the top is golden brown and set in the center.