3 med. potatoes, pared, shredded
1/2 c. minced onion
1 tbsp. olive or salad oil
2 tbsp. butter, divided
1/2 c. finely diced, cooked ham
1 clove garlic, minced or pressed
4 eggs
2 tbsp. each minced fresh parsley, minced fresh chives & dried chervil leaves
3/4 c. shredded Jarlsberg or Swiss cheese
1/4 c. whipping cream or milk
1/8 tsp. black pepper
1/2 tsp. salt

1. In saucepan, heat oil and 1 tablespoon butter. Add onion. Saute over low heat until limp but not brown, about 5 minutes.

2. Add ham and garlic. Cook 2 minutes.

3. In a bowl, combine eggs, herbs, cheese, cream, pepper and salt. Beat well.

4. Rinse shredded potatoes in cold water. Drain well. Add potatoes to egg mixture. Stir in ham mixture. Blend well.

5. Spread mixture into a buttered 9 or 10 inch round, shallow baking dish. Dot with remaining butter.

6. Bake at 375 degrees for 30 to 40 minutes until top is browned. Serve immediately.