Potato casserole with ham

Name: Potato casserole with ham
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1.5 kg waxy potatoes; 1 glass (370 ml/210 g) roasted red pepper; 75 g sun-dried tomatoes in oil; 1 collar Spring onions; 250 g Fresh cream; 200 g Milk; 5 Eggs (size M); 200 g grated gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g cooked ham; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1.5 kg waxy potatoes
1 glass (370 ml/210 g) roasted red pepper
75 g sun-dried tomatoes in oil
1 collar Spring onions
250 g Fresh cream
200 g Milk
5 Eggs (size M)
200 g grated gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g cooked ham
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain, rinse with cold water, drain and peel. Drain the peppers and let them drain. Cut tomatoes and peppers into cubes.
2
Clean, wash and cut the spring onions into rings. Whisk crème fraîche, milk and eggs. Stir in cheese. Season with salt and pepper. Cut ham into cubes. Cut potatoes into slices.
3
Carefully mix all ingredients except for a few spring onion rings for garnishing and place in a greased casserole dish. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours.
4
Cover with foil after 30 minutes. Sprinkle the finished potatoes with the remaining spring onions.