Potato Ham Bake (Print Version)
# Ingredients:
→ Sauce and Topping
01 -
50 g of shredded Gruyere cheese
02 -
100 ml of liquid heavy cream
03 -
2 eggs
04 -
Salt and pepper to taste
05 -
A dash of nutmeg (optional)
06 -
Butter for greasing the dish
→ Main Base
07 -
1 kg of firm potatoes
08 -
200 g diced or sliced cooked ham
09 -
8 wedges of Laughing Cow cheese
# Instructions:
01 -
Peel the potatoes, then slice them into thin rounds with a mandoline. Cook them for about 10 minutes in salted boiling water until they’re a little soft. Drain them well.
02 -
Whisk the eggs and cream together in a bowl. Season with musky nutmeg, some salt, and black pepper. Chop Laughing Cow cheese into small bits.
03 -
Set your oven to 180°C and let it preheat. Butter a springform pan generously. Layer in this order: potatoes, pieces of ham, chunks of Laughing Cow cheese. Finish with a layer of potatoes at the top.
04 -
Pour the egg and cream mixture all over the layers. Sprinkle shredded Gruyere on top before baking for 30-35 minutes or until golden brown on the surface.
# Notes:
01 -
Stays fresh in the fridge for 2-3 days
02 -
Can be made ahead and warmed up later
03 -
Pairs perfectly with a simple green salad