potato cake

Ingredients for 12 servings:

• 1 ½ kg potatoes
• 1.2 kg savoy cabbage
• 500 ml milk
• 500 g whipped cream
• 250 g ham (Katenschinken)
• 7 m.-sized eggs
• nutmeg
• salt and pepper
• 100 g cheese, grated (Gouda)
• Butter for the mold
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious hearty potato tart with ham and savoy cabbage

Boil the potatoes, peel them, and slice them. Cut the savoy cabbage into strips, sauté them in oil for 6-8 minutes, and season with salt and pepper. Add half of the ham to the savoy cabbage. Arrange half of the potato slices on the bottom of a large, buttered springform pan. Spread the savoy cabbage on top and arrange the remaining potatoes on top in a shingle pattern. Whisk the milk with the cream and eggs and season with salt, pepper, and nutmeg. Add the remaining ham and pour the egg wash evenly over the potatoes. Bake the potato tart in a preheated oven at 200°C for about 1 hour. About 20 minutes before the end of the cooking time, sprinkle the grated Gouda over the potato tart and finish baking.