Potato and ham casserole

Name: Potato and ham casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.25 kg Potatoes; 1 kg Mushrooms; 1 Onion; 1/2 bunch Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 200 ml Milk; 100 g medieval Gouda cheese; 200 g gossamer cut boiled ham; 7-10 Tbsp Thyme; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.25 kg Potatoes
1 kg Mushrooms
1 Onion
1/2 bunch Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
200 ml Milk
100 g medieval Gouda cheese
200 g gossamer cut boiled ham
7-10 Tbsp Thyme
7-10 Tbsp Grease

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime, clean the mushrooms and cut them into thin slices. Peel and finely chop the onion.
2
Wash and chop the thyme. Heat the oil. Sauté onion. Add mushrooms and fry over high heat for about 10 minutes. Season with salt and pepper. Whisk eggs and milk. Season with salt and pepper.
3
Grate cheese, cut potatoes into slices. Place prepared ingredients and cooked ham alternately in thin layers in a greased casserole dish (26 x 15 cm). Sprinkle each layer with egg milk.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Serve garnished with thyme.