Baked Dishes: Camembert – Potato Bake

Wash the potatoes and cook with the skin on in boiling water. Then drain and let cool. Peel the potatoes and cut them into slices, as you would with fried potatoes.

Brush the casserole dish with butter or something similar and layer the potatoes nicely row after row in the classic way or, as with us, just distribute them evenly in the casserole dish in the wild way. Season with salt, pepper and nutmeg.

Cut the camembert into 3 - 4 mm thick slices and layer them evenly over the potatoes row by row until everything is nicely covered. In the classic way, layer the Camembert between the rows of potatoes so that the Camembert is used up, if it is not enough, more Camembert can of course be used.

Beat the eggs in a mixing bowl, add the cream and season with salt and pepper, mix everything well with the whisk and distribute evenly over the potato camembert. Then cut the boiled ham into cubes and distribute halfway over the camembert, also distribute the cubed ham over the remaining half. Of course, just cooked ham or just diced ham can be used, whichever everyone likes best.

Place the whole thing in the oven preheated to 250 ° C on the middle rail for approx. 30 - 45 minutes. Take out after cooking, arrange on plates and enjoy while still warm. If you have it at hand, you can garnish with fresh chives rolls.