John Myers
Potato Casserole with Leftovers from Smoked Ham
The perfect potato casserole with leftovers from smoked ham recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 250 g Diced leftovers from the smoked ham
- 2 Pc. Free range eggs
- 50 g Grated cheese – I had Emmental
- 75 Milliliters Milk
- 50 Milliliters Cream – whipped cream
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 1 pinch Freshly grated nutmeg
- Marjoram
- Butter for the mold
- Oil
- Chopped parsley
- Peel the potatoes and cook them al dente in salted water, allow to cool and cut into slices.
- Finely dice the onion, I also finely diced the smoked head. Wash and chop the parsley.
- Let the oil get hot in a pan and briefly roast the onion with the smoked pot, add the chopped parsley and set aside.
- Whisk the eggs with the cream and milk well and season with salt, pepper and nutmeg.
- Lubricate a baking dish with a little butter, line the base with the potatoes (overlapping) and sprinkle with a little marjoram. For the second layer, put the smoked onion mixture on top, and the last layer again with a layer of potatoes. Pour the milk, cream and egg mixture over the top and finish with a good layer of cheese.
- Bake in a preheated oven at 200 degrees C for about 20-25 minutes.
- Green salad goes well with it.
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