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Westphalian Potato and Ham Casserole | Hearty Oven Treat
(0)
65 min
Under an hour
Knuspr-Küche
Deftiger westfälischer Traditionsgenuss für kühle Herbsttage: Feine Kartoffelscheiben, saftiger Kochschinken und sanft gedünstete Zwiebeln in einer samtigen Ei-Sahne-Sauce mit Muskat, herzhaft gratiniert mit goldbraunem Käse.
Ingredients
Preparation method
Preparation & pre-cooking
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly grease a baking dish with 10 g of unsalted butter.
Peel and wash the potatoes and slice them into approx. 2 to 3 mm thin slices using a mandoline. Cut the cooked ham into bite-sized cubes or strips. Peel the yellow onions and finely dice them.
Melt the remaining butter (10 g) in a pan and gently sauté the diced onions over medium heat for about 4 minutes until translucent and soft, and their sweet aroma unfolds.
Chef's tip
For a perfect cooking result, the potato slices should be sliced evenly thin. If you want to shorten the cooking time, you can parboil the potato slices in salted water for about 4 minutes before layering.
This pairs well with a crisp green salad or a classic Westphalian cucumber salad with sour cream dressing.
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