Swedish potato casserole with cranberries

Ingredients for 6 servings:

• 1 kg potatoes
• 4 large eggs
• 100 ml milk
• 100 ml cream
• 200 g sour cream
• 150 g potato flour
• 1 ½ tsp salt
• ½ tsp garlic granules
• 1 pinch(s) black pepper
• 1 pinch(s) nutmeg
• 1 large onion(s)
• 150 g smoked bacon
• 1 bunch parsley, chopped
• 1 tbsp butter for greasing the baking dish
• 1 jar cranberries

Instructions

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

super tasty and quick to make

Preheat the oven to 210°C. Cut the ham into small pieces or leave it sliced ​​and set aside for now. Peel the potatoes, peel the onion, and coarsely grate both together. This works best in a food processor. Make the basic sauce from eggs, milk, cream, sour cream, salt, garlic granules, pepper, and nutmeg. Mix the potato flour in portions into this basic sauce, making sure there are no lumps. Finely chop the parsley and mix it into the sauce along with the grated potato/onion mixture. Thoroughly butter a large casserole dish with a tablespoon of butter, pour the entire prepared potato mixture into the dish, and smooth it down. Place the casserole in the preheated oven on the bottom rack and bake for about 20-30 minutes. Then distribute the ham cubes/slices over the casserole and bake everything for another 25-30 minutes. If the ham pieces/slices are getting too brown, cover the casserole with aluminum foil. After baking, portion the potato casserole and arrange it on plates. The casserole is traditionally served with cranberries.