Preheat the oven to 350 degrees.

If using whole potatoes, scrub them and place the whole, unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)

While the potatoes are boiling, assemble the relish plate (there are no specific instructions here — just use whatever veggies you have!).

Rinse potatoes in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off).

Let cool and then dry the potatoes (I use a paper towel to do this).

Once potatoes are dry, grate them to resemble hash browns.

Place shredded potatoes or frozen (thawed) hash browns in a 9×13 pan.

Once the shredded potatoes are in a 9×13 pan, stir in the shredded cheddar cheese and the diced ham. In a separate bowl, stir together the milk, melted butter, and salt.

Pour the butter/milk mixture over the potatoes and sprinkle with Parmesan cheese.

Bake at 350ºF for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes).

Let stand 5 minutes before serving. Serve with the veggie plate with hummus.