Rösti filled with vegetables

Ingredients for 4 servings:

• 1 kg vegetables, of your choice
• 150 g cheese, of your choice
• 30 g butter
• salt and pepper
• 200 g ham (salmon ham)
• 3 eggs
• 6 tbsp cream (or divided with milk/low-fat curd)
• 1 kg potatoes (waxy)
• 50 g clarified butter
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

You can use pointed cabbage but also white cabbage or savoy cabbage for the filling

Sauté the washed and sliced ​​vegetables in the butter, stirring occasionally, then cover and cook for 5 minutes. Simmer uncovered for a short time to evaporate the liquid. Season with salt, pepper, and nutmeg, and set aside to cool in a colander. Peel the potatoes and coarsely grate them. Cut half of the smoked ham into thin strips, grate the cheese, and whisk the eggs with the cream or milk. Mix the potatoes with about a third of the egg cream and season again with salt and pepper. In a pan (preferably as large as the springform pan you will later use), fry half of the potato mixture in half of the clarified butter until golden brown, until the underside is firm. Arrange the ham cubes on top. Cut a circle out of baking paper (approximately 30-35 cm) and line the springform pan with it, leaving the ends of the paper sticking up. Now slide the rösti into the baking dish on the baking paper. Mix the well-drained vegetables with the cheese, place them on the rösti, and drizzle with the remaining egg and cream. Now bake the second potato cake in the same way in the remaining clarified butter and place it on top of the vegetables. Bake in a preheated oven at 180°C (convection oven) on the second shelf from the bottom for 15 minutes. Then place the remaining ham on the surface and bake for another 15 minutes. Then place it on the floor of the oven and let it rest for another 15 minutes in the switched-off oven. I’ve found that this cake tastes best with waxy potatoes.