Potato Casserole with Ham

All my quantities are only to be understood as guidelines, as I often prepare this casserole from leftovers and then use everything that I still have in the refrigerator. It also depends a little on how big / thick / thin the individual potatoes / tomatoes / leeks are or how much you like the respective vegetables. Just try it out and vary it!

Grease the baking dish and preheat the oven to 180 ° C.

Wash and peel the potatoes, then slice them into thin slices. Wash the leek and cut into rings. Wash the tomatoes, cut them in half and slice them, clean the mushrooms and then cut them into slices as well. Cut the ham into thin strips. If there is a zucchini, it can also be used for the casserole: wash it too and cut it into slices. Chop the garlic and place in the bottom of the greased baking dish.

In the baking dish, I start with potatoes and then alternately layer the ingredients. The last layer is again potatoes.

If everything is in the casserole dish, I season well with celery salt, salt and pepper, add a little dried thyme or oregano and rub fresh nutmeg over the whole casserole. Now pour the cup of cream over the whole casserole and pour the same amount of milk over it again (I take the cream cup and fill it with milk). Finally, sprinkle with the grated cheese, cover with aluminum foil and put in the oven.

After a good half an hour, remove the aluminum foil. And bake for another 30 minutes. The cooking time always depends on the type of potatoes. With predominantly waxy potatoes, it takes a good 1 3/4 hours to cook through! Simply do a cooking test with a fork.

Green salad or lamb's lettuce with pomegranate seeds tastes great with this casserole.