Baked Ham Potatoes


  • 4 large eggs
  • 200 milliliters of cream
  • ½ teaspoon of milk
  • 0,33 lbs of veal ham
  • 0,33 lbs of grated cheddar or a mixture of several types of cheese
  • 9-10 medium potatoes
  • 1 level teaspoon of nutmeg (optional)
  • Salt
  • Black pepper
  • Paprika (optional)


After washing the potatoes, add enough water and a little salt to cover them and boil them. After cooling, peel the skins and slice them into half an inch thick. Put grease-proof paper into the spring form mold and place it well so that it covers the edges. (Since the material is liquid, some clamped molds may leak, grease-proof paper is to prevent this.) Beat the eggs well in a bowl. Add cream, salt, freshly ground black pepper and grated nutmeg and mix. Place a row of potatoes at the bottom of the mold and pour some creamy mortar. Pour the ham, grated cheddar cheese and some creamy mortar on top. Potatoes again, put the cream mortar on it. Add the ham, grated cheddar and again the sauce. Add a last row of potatoes, grated cheddar and remaining sauce. Place the clamped mold in a tray and place it in the oven. Bake in a preheated oven at 358 degrees for about 35-40 minutes and remove from the oven. Remove from the mold and serve by slicing.

ENJOY YOUR MEAL

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