More Great Recipes: Main Dish

Ham and Potato Bake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Butter, for pan
6 large eggs
1½ cups heavy cream
coarse salt & ground pepper
2 baking potatoes (about 1 ¼ pounds), peeled
10 ounces ham, thinly sliced
1 package frozen broccoli, thawed and squeezed dry
½ cup grated cheddar cheese


Preheat over to 350. Butter a 9-inch round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.


In a large bowl, whisk together eggs and cream; season with 2 teaspoons salt and ½ teaspoon pepper. Thinly slice potatoes (less than ¼ inch thick); drop into egg mixture.


Lifting potatoes out of egg mixture, arrange half the potatoes in a pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.


Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.


Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.


Pairs Well With


Notes

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