Ingredients
Units
Scale
- 3 lbs russet potatoes, sliced to a 1/8th thickness
- 1 lb leftover ham, thinly sliced (optional)
- 1 stick (115g) of butter, unsalted
- 1/2 cup milk (I use Unsweetened Almond Milk)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp smoked paprika (optional)
- 1/4 tsp black pepper
- OPTIONAL - shredded cheese on the top (I added it for the sake of the picture;-)
Instructions
- In a large glass measuring cup, add almond milk and butter and heat in the microwave until butter begins to melt. Add in spices and stir to combine. Set the milk aside.
- In a large saute pan that has a lid, pour 1/4th of the milk mixture (about 1/4 cup) in the bottom of the pan. Layer 1/4th of the potatoes (approximately 12 oz), making sure not to overlap the potatoes too much. Pour 1/4 cup of the milk over the potatoes, making sure to try to coat all the potatoes. Add 1/4th of the ham mixture.
- Repeat the potato, milk and then ham layering until all ingredients have been used.
- Place the saute pan on the stovetop of medium heat until the milk it begins to sizzle. Turn the heat down to medium-low (I had my stovetop on level "2") and cover with the lid.
- Cook for 30-35 minutes or until the potatoes have softened to your liking.
- If you want to brown the top, simply place the pan under the broiler for 5 minutes (just make sure that your saute pan is ovenproof!)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Cuisine: Whole30, Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 1.9 g
- Fat: 16.5 g
- Carbohydrates: 38.4 g
- Fiber: 3.9 g
- Protein: 14.5 g
