John Myers
Casseroles: Potato Casserole with Cheese
The perfect casseroles: potato casserole with cheese recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes mainly waxy
- 250 g Cooked ham
- 100 g Freshly grated Parmesan
- 0,125 liter Milk 3.5%
- 1 tbsp Butter
- 0,25 liter Sour cream 30% fat
- 2 Free range eggs
- 2 tbsp Breadcrumbs
- 4 tbsp Chopped parsley until smooth
- Pepper from the grinder
- Sea salt from the mill
- Freshly grated nutmeg
- I did not peel the potatoes but just scrubbed them well under running water. Then cut into 3 cm pieces and cook for approx. 20 minutes without salt.
- In the meantime, cut the ham into small cubes.
- Drain the potatoes and press them through a press. Since I don’t have a press, I worked on it with the rammer.
- Now mix the potatoes with the ham, milk, the grated Parmesan and spices and spread them in a greased baking dish.
- Whisk the sour cream with the eggs and parsley, season with salt, pepper and pour over the potato mixture. Now put the crumbs on top and cover with flakes of butter.
- Preheat the oven to 220 ° C (gas: level 4-5) and put the casserole in the middle. If you want it to take on a nice color, leave it in the tube for about 30-35 minutes.
Facebook Comments