Potato and Ham Torte

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

Ingredients

  • 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)

Directions

  • 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.
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