Scrumptious Dutch Brunch: Ham & Cheese Baby Potatoes with Caramelized Onion Gravy

Allergens

Contains no common allergens unless specified.

Ingredients

• 24 Baby Potatoes, halved 1 Cup Ham, diced 2 Cups Cheddar Cheese, grated 3 Large Onions, thinly sliced 2 Tbsp Olive Oil 1/4 Cup Balsamic Vinegar 1 Tbsp Brown Sugar Salt and Pepper, to taste Fresh Parsley, for garnish

Instructions

1. a. Preheat oven to 400°F (200°C). b. Boil the baby potatoes in salted water for 15 minutes or until tender. c. Drain and let them cool slightly, then halve them. d. In a mixing bowl, combine the halved potatoes, ham, and half of the grated cheddar cheese. Season with salt and pepper to taste. e. Arrange the stuffed potatoes on a baking tray and bake for 15 minutes or until golden and crispy. f. In a separate pan, heat olive oil over medium heat. Add sliced onions and cook until they turn soft and translucent. g. Stir in balsamic vinegar and brown sugar, then cook the mixture until the onions are caramelized and glossy. Season with salt and pepper to taste. h. Remove potatoes from the oven and drizzle the remaining cheddar cheese over them. Place under the broiler for 2 3 minutes or until the cheese is melted and bubbly. i. Serve the Ham and Cheese Baby Potatoes with a generous portion of Caramelized Onion Gravy on top, garnished with fresh parsley.

Chef’s Insight

The key to this dish is balancing the flavors of savory ham with sweet caramelized onions, while maintaining the perfect mouthfeel through the combination of tender baby potatoes and melty cheese.

Notes

For a more authentic Dutch brunch experience, serve this dish with a side of Kroketten or Appelbeignets.