Baked potato, carrot and leek casserole with cooked ham

Ingredients for 2 servings:

• 300 g jacket potatoes, peeled and diced (can be cooked the day before)
• 200 g leek, halved and sliced
• 150 g carrot(s), halved and thinly sliced
• 1 spring onion(s), cut into rolls
• 1 pepper, red, pitted and very finely diced
• 4 slice(s) cooked ham, cut into strips, then diced
• 200 g cheese (Emmental), grated
• 1 small egg(s)
• 50 ml cream
• 50 ml dry white wine
• Salt
• pepper
• marjoram
• 1 pinch(s) of sugar
• n. B. Paprika powder, sweet
• Fat, for the pan and the casserole dish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Heat a sufficient amount of fat in a deep frying pan over medium heat and fry the carrots, leeks, spring onions, and peppers, turning frequently. Add the diced potatoes and cooked ham, stir, and season with salt, pepper, and marjoram. Grease a casserole dish and pour the contents of the pan into the pan. Combine the cream, egg, white wine, 100g Emmental cheese, and paprika, if desired, and pour over the casserole. Sprinkle the remaining cheese over the casserole. Bake the casserole in a preheated oven (200°C fan oven) for about 30 minutes. A complete, filling main meal—also suitable for vegetarians without the cooked ham.