Potato and ham casserole

Name: Potato and ham casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1-1.2 kg cook hard. Potatoes; 750 g Mushrooms; 1/2 bunch/pot of thyme; 1 Onion; 2 TABLESPOONS + some oil; 7-10 Tbsp salt, pepper, possibly nutmeg; 4 eggs, 3/8 l milk; 100-150 g medieval Gouda; 200 g cooked ham in thin slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1-1.2 kg cook hard. Potatoes
750 g Mushrooms
1/2 bunch/pot of thyme
1 Onion
2 TABLESPOONS + some oil
7-10 Tbsp salt, pepper, possibly nutmeg
4 eggs, 3/8 l milk
100-150 g medieval Gouda
200 g cooked ham in thin slices

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Clean, wash and slice the mushrooms. Wash the thyme and, except for something to garnish, pluck it. Peel and chop the onion. Fry in 2 tbsp. hot oil. Add mushrooms. Fry over high heat for about 10 minutes until all the liquid has evaporated. Season with thyme, salt and pepper
3
Whisk eggs and milk, season with salt, pepper and nutmeg. Grate cheese. Cut potatoes into slices
4
Place the potatoes, mushrooms, ham and 2/3 cheese alternately in a large oiled casserole dish, pouring a little egg milk over each layer. Finish with potatoes and sprinkle with the rest of the cheese. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for 35-40 minutes. Garnish with the rest of thyme
5
Drink: cold beer