I made this for a weekend lunch with Mom and Pop. I served it with a salad and it made for a perfect lunch. It has their seal of approval, as well as Tom’s, including a request for a repeat performance. 🙂
This is rich but delicious, and it looks great on the plate because the top and bottom sliced potato layers help it hold its shape. I wish I had taken a photo but I forgot in my excitement to get it over to Pop’s house as soon as I took it out of the oven!
This is my modified version of an Everyday Food recipe called Ham and Potato Bake. The dish is basically a crustless quiche; serve it hot, cold, or at room temperature. I like it best slightly warm.
Serves 8-10. Prep Time 25 minutes, Cook Time 2 hours
- Cooking spray, for casserole dish
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon coarse salt
- 1/2 teaspoon ground pepper
- 2 baking potatoes (about 1 1/4 pounds), peeled
- 1 small yellow onion, diced
- 10 ounces ham, diced
- 1 package (10 oz) frozen broccoli, diced, thawed and squeezed dry with paper towels
- 1/2 – 1 cup grated gruyere cheese (2-4 oz)
- Preheat oven to 350 degrees.
- Spray a 9” square casserole, at least 2-3” in height, but you could use any shape of the smaller size casseroles.
- Line bottom of casserole with a parchment paper keeping the paper long on two sides to go up a couple inches beyond the side of the dish so it will slide out easily.
- In a large bowl, whisk together eggs and cream; season with salt and pepper.
- Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
- Lifting potatoes out of egg mixture, arrange half the potatoes in pan.
- Layer with ham, broccoli, onions, cheese, and top with 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 and continue baking until golden and set, for about 1 hour more.
- Cool 15 to 20 minutes in pan. Run a knife around the edge, and using the parchment handles, slide it out of the casserole. Peel off parchment. Slice with a serrated knife.