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Leek and potato casserole with ham strips

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • 300 g leek
  • 200 g ham, cooked
  • 200 ml vegetable stock
  • 200 ml milk
  • 4 eggs
  • 100 g cheese, grated
  • salt and pepper
  • Caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes and boil for about 20 minutes. Rinse and peel. Trim, wash, and slice the leeks. Cut the ham into strips. Whisk together the broth, milk, and eggs. Season with salt, pepper, and caraway seeds. Slice the cooled potatoes and layer them with the leeks and ham in a greased casserole dish. Pour the egg wash over them. Sprinkle with grated cheese. Bake the casserole in a preheated oven for about 45 minutes. Oven: 180°C, Gas Mark 2, Fan: 160°C

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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