Potato and leek casserole with ham

Ingredients for 4 servings:

• 3 leeks
• 1 kg potatoes
• 200 g cooked ham
• 3 eggs
• 1 pack of processed cheese, approx. 175 – 200 g
• 1 cup of cream, 200 g
• 100 g Emmental cheese, grated
• salt and pepper
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 180°C (top/bottom heat). Peel the leeks and potatoes, chop into large pieces, cook in broth until just cooked through, and place in a casserole dish. Cut the ham into small cubes and add to the dish. Whisk together the eggs, cream, processed cheese, and seasonings and pour over the leek, potatoes, and ham. Sprinkle with Emmental cheese. Bake in a hot oven for 30-40 minutes. Can be served as a side dish to steaks or as a main course. Tip: You can also use the broth from the leeks and potatoes to make a delicious cream of leek soup. Leave a few pieces of leek and potato in the pot and cook until tender, add the cream, puree, and season to taste.