Prep 30 mins
Cook 50 mins
This recipe uses pre cooked potato. It cuts well and can be served hot or cold. You can use a larger dish and make two layers of potatoes instead of three. I used an extra potato for a 21 x 27cm dish and used 300ml cream.
- 3 large potatoes, peeled and halved
- 1⁄2 medium onion, grated
- 1 cup cheddar cheese, grated
- 1⁄2 cup parmesan cheese, grated
- 150 g ham, shaved
- 4 eggs
- 1 cup cream
- salt and pepper
- Boil potatoes until tender, drain and cool.
- Cut into 1cm slices.
- Line an 18cm springform tin with baking paper.
- Layer potatoes, onion, ham and cheese in tin (finish with a layer of cheese).
- Whisk remaining ingredients and pour over potatoes.
- Bake @ 180C for about 50 minutes or until set.
This was a yummy recipe. I made a few additions for flavor, but it was easy to make and reheated very well. I just used a regular pie plate sprayed with non-stick cooking spray and it was perfect. I served it with green beans and sliced tomatoes for dinner and then reheated it for breakfast. Very adaptable.
This is basically a very good recipe and would even recommend as a breakfast dish as a side for dinner well the the DH's comment I think sums it up "it is more like a quiche" the eggs I think have a lot to do with this factor). I used 6 medium sized potatoes and was only able to do two layers in a 22/23cm spring form pan which was well cooked in 50 minutes (could possibly have done 40 -45) in a 175C fan forced oven. One tip though yes I did do in a spring form pan which I lined and put on a shallow tray (got some leakage - saved cleanning the oven - the tray is easier). For dietary reasons I had to use spring onion/scallions finely diced in place of regular onion and when I went to get the ham well someone had been a guts and eaten it so into the freezer and out came 4 rashers of middle cut bacon, rind and most (not all fat) removed and fried up to a soft crisp in the frypan (this prep was done earlier inthe day and then just added the egg and cream mix just before baking); one of the advantages of using pre-cooked potatoes. Also due to likes I used all vintage cheddar (I'm the only one who really LOVES parmesan - the otheres will tollerate fresh in some fresh (salads) dishes but no in cooked ones. Leftovers I think will be breakfast for 2. Thankyou dustry AE, made for Season Topic of the Months - Cheese.