Ingredients

(Serves 8)

Base Layers:
• 2.5 lbs Yukon Gold potatoes, peeled & thinly sliced (⅛”) (naturally creamy, lower glycemic)
→ Keto option: 2 lbs thinly sliced turnips + ½ lb parsnips (adds natural sweetness without spiking)
• 2 cups diced ham (low-sodium, if possible)
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme or 1 tsp dried

Custard (The Silky Binder):
• 2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or unsweetened almond milk
• 2 large eggs
• 2 oz cream cheese, cubed (your signature creamy touch!)
• 1 tsp Dijon mustard (adds depth, no sugar)
• ½ tsp sea salt
• ¼ tsp white pepper

Topping (Golden & Crunchy):
• ½ cup panko (or crushed pork rinds + 2 tbsp almond flour for keto)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan
• Optional: ¼ cup chopped parsley or chives

Instructions

Prep potatoes: Soak sliced potatoes in cold water 10 min (removes excess starch). Drain; pat very dry.
Layer: In a greased 9×13″ baking dish, layer:
→ ½ potatoes → ½ ham + onion + garlic + thyme → remaining potatoes → remaining ham mixture.
Whisk custard: In a bowl, combine broth, milk, eggs, cream cheese, mustard, salt, and pepper. Pour evenly over layers.
Top: Mix panko (or keto crumb), butter, and Parmesan. Sprinkle over top.
Bake:
→ Covered at 375°F (190°C) for 45 min.
→ Uncovered 20–25 min more—until potatoes are tender (fork-test), custard set, and topping golden-crisp.
Rest 10 min before serving.

⏱️ TIME & NUTRITION