John Myers
Ingredients for 2 servings:
- 700 g potatoes
- 2 carrots
- 5 mushrooms
- 1 onion(s)
- 3 slices of cooked ham
- ⅛ liter whole milk
- 200 ml cream
- some butter for frying
- some salt
- some pepper
- some nutmeg, freshly grated
- 100 g cheese for topping
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
for a shallow casserole dish
First, peel the potatoes and carrots and slice them thinly. Then, peel and dice the onion. Dice the mushrooms as well. Cut the ham into strips. Brown the onions, mushrooms, and ham in a little butter. Add the milk and cream to the roasted vegetables and season with salt, pepper, and nutmeg, if desired. Place all ingredients in a shallow baking dish and mix well. Sprinkle the cheese over the dish. Place the baking dish in the preheated oven. Bake at 180°C (convection oven) for 60 minutes. Be careful that the cheese doesn’t brown; cover with aluminum foil if necessary. This recipe was created to use up leftovers, so you can certainly vary the ingredients.
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