Cheesy, creamy solar baked potatoes. What’s not to like.
Sun Oven Scalloped Potatoes with Ham
1 cup evaporated milk
1/4 cup milk
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds russet potatoes, scrubbed (or peeled), sliced into 1/8-inch rounds
8 ounces cooked ham, chopped
4 ounces Gruyere or Swiss cheese, shredded
1/4 cup freshly grated Parmesan cheese
Set Sun Oven out to preheat. Grease a baking pan; set aside.
Arrange half of the potatoes in the prepared baking pan, overlapping slightly. Sprinkle the ham over the potatoes. Pour half of the milk mixture over the ham; sprinkle with half of the Gruyere (or Swiss) and Parmesan. Arrange the remaining potatoes over the cheese. Add the remaining milk mixture followed by the remaining cheeses. Cover with a second baking pan or tin foil and a dark dish towel. Transfer to the Sun Oven and bake until the potatoes are tender, 1 to 1 1/2 hours. Let stand for 10 minutes before serving.