Well folks, it’s Improv Challenge time once again. March’s theme ingredients were potatoes and cheese. I went through a lot of ideas before I came up with this “pizza.” I use the term loosely. There is nothing Italian about this and there is no sauce. However, the potatoes made a sturdy enough crust that I could pick up a slice of this and eat it like pizza. There are a lot of possibilities. You may see something similar again in the future.
Before I get too far into this post, I want to invite any and all to join us in future Improv Challenges. Each month, we have two ingredients to use in any dish we want. We post on the 3rd Thursday of each month. You can find more information on my “Improv” page above. The instructions and future themes are found there.
So back to this pizza that isn’t pizza. In my new gluten free world, potatoes make an appearance on my plate about every third day. Let me tell you, there are a lot of things you can do with a potato. Why there is a post just below this one that shows a completely different take on them. Anyway, trying to stay on track, this dish is very simple. Grated potatoes baked until mostly done and then topped with cheese, ham and herbs and then baked some more. I made the mistake of putting too much oil under the potatoes…too greasy. I think a nice spray with PAM would have done the trick. I didn’t take into account the fat that would leave the cheese and mingle with the potatoes. It was almost too much for me…but not quite.
- 2 potatoes, grated
- ¼ cup ham, cut into small pieces
- 1½ cups grated Swiss
- 1 tsp dried thyme or majoram or summer savory
- ½ tsp onion powder
- In an oven proof skillet (cast iron is great), press grated potatoes to form a crust.
- Bake 15-18 minutes at 375 degrees.
- Remove from oven.
- Sprinkle with cheese, herbs and top with ham.
- Bake 15-18 minutes or until the cheese begins to turn golden brown.