Ham and Potato Bake
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
  5. 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.