Grandma’s Creamy Potato Bake

Ingredients:
1 1/2 pound potatoes
4 hardboiled eggs
1 medium onion
1 garlic clove
6 oz deli ham
1 tsp grainy mustard
1 cup sour cream
1 tsp olive oil
flat-leaf parsley
grated cheese (handful)
1/4 vegetable bouillon cube
salt & pepper

Directions:
Place Peeled potatoes in the beanpot with about 1 cup of salted water and microwave for about 5 minutes or until fork tender, drain after they are cooked if any water left in the beanpot.
Slice the onion in half-rings, put them in a Celebrating Home Serving Bowl (must be Microwave safe) bowl. Grate in the garlic and season them with the crumbled 1/4 bouillon cube and pepper. Mix well.

Covered the bowl with (microwave-safe) plastic wrap and nuke them for 4 minutes at full power until they are translucent 

Chop the ham. (or you can substitute bacon if you prefer), and the hardboiled eggs and parsley and mix together.

In another bowl mix sour cream and season with salt & pepper as well as the coarse mustard, then add the ham, onion, egg and parsley. Stir well and check to see if it is seasoned to your taste.
Cut the potatoes in thick slices, layer them at the bottom of your lightly oiled Beanpot then top them with the veggie and ham mix. Next add a handful of cheese to the top..

Place the lid on the beanpot and place in a preheated oven and bake at 350Fº (200Cº) for 40 minutes (keep an eye on it) until the cheese has melted and turned golden brown.