Italian Potato Bake



  •  4 Medium Potatoes  (scrub and cut unpeeled potatoes into chunks – less than 1″)
  • 1 Medium Onion (Diced or chopped to your desired size or thickness)
  • 2 Garlic Gloves (Diced or chopped along with the onion)
  • 1 1/2 Cups Ham (Diced)
  • 1 Tsp Italian Seasoning
  • Salt & Pepper to taste
  • 8oz Italian Cheese Blend
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Sour Cream

Preheat oven to 350.  While the oven is warming, put 2 Tablespoons Olive Oil in the bottom of your baking dish (I used a 1 1/2 Qt glass pan) and let the oil warm up in the oven while you prepare everything else.  Brown the Onion and Garlic in a skillet with 1 Tablespoon Butter.  Then combine the Potatoes, Ham, Onion, Garlic and Italian Seasoning in a bowl large enough to be able to toss everything together.  Salt and Pepper to taste.  Take the glass baking dish from the oven and fill with Potato mixture.  Sitr the Heavy Cream and the Sour Cream together in a bowl, spread over the Potato mixture, then bake for 40 minutes until Potatoes are almost tender.

While the Potato mixture is baking, stir the Italian Cheese Blend and the Panko Bread Crumbs together in a bowl.  

Remove the Potato mixture from the oven and cover with the Cheese mixture.  Place back in the oven for 8-10 more minutes to brown and allow the cheese mixture to melt into the potato mixture.

Remove from oven and serve.


My wine pairing suggestion: Vermentino from Raffaldini Vineyards

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