With my husband gone for four days out of state for work and my son staying overnight at his cousin's house, it was just my two girls and I at home for the evening recently. We took the concept of my larger Crispy Potato Roast and downsized it to mini versions. We wanted to spruce it up, so we included ham and shredded Swiss cheese.
This would be a great dish to make this week to use up leftover ham from Easter, as well.
The key here is to slice the potatoes as thin as you can. I used a combination of gold potatoes and large, red potatoes because that is what I had on hand. Normally, I use regular russets when I've made the larger version in the past.
If you'd like to make this as one large dish, follow the method and cooking time listed within my Crispy Potato Roast post ... adding in ham and Swiss to the recipe.
Yields 4 servings.
