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Decadent Potato, Ham and Cheese Casserole

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A beautiful potato casserole for cold winter and autumn days served warm, a excellent for hot summer lunches and dinner served cold.

A beautiful potato casserole for cold winter and autumn days served warm, a excellent for hot summer lunches and dinner served cold.

Ingredients

Serves: 8

Metric Cups
  • 1½ kilograms potatoes (boiled in skin)
  • 125 grams butter
  • 6 tablespoons milk
  • 60 grams grated parmesan
  • 3 medium eggs (lightly beaten)
  • 200 grams ham (diced)
  • fresh parsley
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 400 grams cheese (grated or sliced)
  • 4 tablespoons dried breadcrumbs
  • 3⅓ pounds potatoes (boiled in skin)
  • 4⅖ ounces butter
  • 6 tablespoons milk
  • 2⅛ ounces grated parmesan
  • 3 medium eggs (lightly beaten)
  • 7 ounces ham (diced)
  • fresh parsley
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 14⅛ ounces cheese (grated or sliced)
  • 4 tablespoons dried breadcrumbs

Method

Decadent Potato, Ham and Cheese Casserole is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel warm potatoes and mix with electric mixer just like you are making mash potatoes Add milk but the consistency should be a bit harder than when making mash potatoes
  • When half way through add 80g of butter, ham, parmesan, parsely and eggs
  • Take baking paper put under running water and squish into a ball, removing excess water Place the paper in the pan of your choice, round, square... covering the bottom and the sides Cut the excess around
  • Place 1/2 potato mixture, put cheese over it, and cover with the rest of potato
  • Sprinkle with bread crumbs Put the 40g of butter cut thin over the crumbs (gives nice golden color), don't spread the butter, just let it fall
  • Bake at 180 degrees Celsius until golden brown, for about 40 minutes Let cool for about 2 hours
  • Peel warm potatoes and mix with electric mixer just like you are making mash potatoes Add milk but the consistency should be a bit harder than when making mash potatoes
  • When half way through add 80g of butter, ham, parmesan, parsely and eggs
  • Take baking paper put under running water and squish into a ball, removing excess water Place the paper in the pan of your choice, round, square... covering the bottom and the sides Cut the excess around
  • Place 1/2 potato mixture, put cheese over it, and cover with the rest of potato
  • Sprinkle with bread crumbs Put the 40g of butter cut thin over the crumbs (gives nice golden color), don't spread the butter, just let it fall
  • Bake at 180 degrees Celsius until golden brown, for about 40 minutes Let cool for about 2 hours
  • Additional Information

    I use a pan 30x15x6cm cut into squares or if you are using a round pan cut like pizza using smoked or sharp cheddar cheese is what I recommend excellent for a party cut into small squares and spread in a bigger pan so it would not be so high

    I use a pan 30x15x6cm cut into squares or if you are using a round pan cut like pizza using smoked or sharp cheddar cheese is what I recommend excellent for a party cut into small squares and spread in a bigger pan so it would not be so high

    Tell us what you think