Baked Potato Brunch Casserole

• 2 lbs potatoes, about 6 baker size
• 2 cups ham, cubed and cooked
• 5 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon dill weed
• 1/2 teaspoon marjoram
• 1/4 teaspoon pepper
• 1 cup cheddar cheese, shredded
• fresh parsley (to garnish) or chives (to garnish)

1. Cook potatoes in skins until fork tender.
2. Cool, peel if desired and slice into 1/2 inch slices.
3. In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
4. Sprinkle the cheese over this.
5. Combine remaining ingredients and pour over the top of the cheese.
6. At this point the casserole can be covered and refrigerated overnight.
7. Bake uncovered at 375u0b0F for 30-35 minutes, until a knife inserted in the middle comes out clean.
8. Garnish with fresh parsley or chives.

potatoes, ham, eggs, milk, salt, dill weed, marjoram, pepper, cheddar cheese, parsley

Taken from www.food.com/recipe/baked-potato-brunch-casserole-170942 (may not work)