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Potato and Ham Casserole | Savory Oven Delight
(0)
65 min
Under an hour
Knuspr-Küche
Deftiger deutscher Hausmannskost-Klassiker: Zarte Kartoffelscheiben und saftiger Kochschinken in einem cremigen Rahmguss mit Knoblauch und Muskat, goldbraun mit herzhaftem Käse überbacken.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease a large baking dish thoroughly with some butter.
Peel, wash, and cut or slice the potatoes into approx. 3 mm thin slices. Peel and finely dice the yellow onion and garlic cloves. Cut the cooked ham into bite-sized strips or small dice.
Layering & Cream Sauce
In a bowl, thoroughly whisk together the whipping cream, whole milk, finely chopped garlic, 1 tsp fine table salt, a generous pinch of black pepper, and freshly ground nutmeg.
Chef's tip
For even cooking results, it is recommended to slice the potato slices evenly thin with a mandoline. Mostly waxy potatoes retain their structure and absorb the cream mixture perfectly.
Leftovers are wonderful to reheat the next day: simply heat in the oven at 160 °C for 15 minutes, which keeps the cheese crust nice and crispy.
Ingredients
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