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.


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