In the fall, when the morning frost can be felt in your bones and you can feel the looming deadlines of today’s work hanging on your shoulders. You may be wearing your favorite fuzzy sweater and warm socks already, and you’re on your 4th cup of hot tea by noon.
It’s time to eat something to make today substantial.
So get out your russets!
- 2 large russet potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced ham
- Kosher salt, garlic powder, ground black pepper
I was looking up recipes for this, and they all had canned soup in it. Don’t buy canned soup! I mean, if you have to and you like it, that’s fine. But the attempt I’m making with my recipes is: keep it simple, keep it basic, keep it as whole as possible.
Canned soup is factory food (again, factories create jobs, and I can’t fault them for that; but you have to add a lot of unpronounceable things in order to make it stable, and we’re trying to avoid this and keep our meals uncomplicated. For the most part).
So this recipe is really easy. First, turn your oven on to 400F, and spray a bread loaf pan with Pam.
Take your potatoes and skin them. Then grate one onto a piece of wax paper and toss a pinch or two of kosher salt, garlic powder and ground black pepper into it. Mix it with your clean hands and place it into the bread loaf pan.
Grate a layer (or two) of cheddar cheese onto this.
Now grate the other potato and add the salt/garlic/pepper and add the diced ham. Place this into the bread pan (so this is layer 3). Grate some more cheese on top.