Before/after potato and vegetable casserole with ham

Name: Before/after potato and vegetable casserole with ham
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Gouda cheese; 600 g Broccoli; 500 g Carrots; 150 g Cooked ham; 750 g waxy potatoes; 5 Stem(s) Marjoram; 4 Eggs (size M); 350 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Gouda cheese
600 g Broccoli
500 g Carrots
150 g Cooked ham
750 g waxy potatoes
5 Stem(s) Marjoram
4 Eggs (size M)
350 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Grease

Directions

1
Grate cheese. Cut broccoli into florets from the stalk and wash. Peel, wash and slice the carrots. Cut ham into strips. Peel and wash the potatoes and cut them into 4 mm thick slices with a kitchen slicer or knife.
2
Layer vegetables, potatoes and ham in a greased casserole dish (approx. 1.5 litres capacity). Wash the marjoram, shake dry, except for something to garnish, pluck leaves from the stalks and chop.
3
Whisk eggs and milk. Season well with salt, pepper and nutmeg. Pour egg milk over the casserole. Sprinkle with cheese and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
4
Garnish with marjoram.