This hearty Ham and Potato Casserole is a comforting and delicious dish, perfect for breakfast, brunch, or even dinner. Combining tender potatoes, savory ham, and creamy Emmentaler cheese, this casserole is packed with flavor. The addition of Greek yogurt and Dijon mustard gives it a tangy richness, while a touch of cayenne pepper adds subtle heat. Topped with eggs, this dish is both filling and nutritious. Whether served as a family meal or for a special occasion, this casserole will satisfy all appetites.
Full Recipe:
Ingredients:
5 potatoes (medium-sized)
3 tbsp butter
1 large white onion, finely chopped
170 g (6 ounces) ham, diced
250 g (1 cup) Greek-style yogurt
2 tbsp Dijon mustard
170 g (6 ounces) Emmentaler Cheese (or substitute Gruyere), shredded
1 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper
6 eggs
Optional garnish: fresh chives, chopped parsley, sliced scallions, sour cream, or plain yogurt
Step-by-Step Instructions:
Step 1: Prepare the Potatoes
Peel and slice the 5 potatoes into thin rounds. You want the slices to be uniform for even cooking.
Preheat your oven to 200°C (400°F).
Step 2: Sauté the Onion and Ham
Heat 3 tablespoons of butter in a large skillet over medium heat.
Once the butter has melted, add the chopped onion and sauté until it turns soft and translucent, about 5-7 minutes.
Add the diced ham to the skillet and continue cooking until the ham is slightly browned and the onions are caramelized, about 3-4 minutes more.
Step 3: Make the Yogurt-Mustard Sauce
In a mixing bowl, combine 250 g (1 cup) of Greek-style yogurt and 2 tablespoons of Dijon mustard.
Season the mixture with 1 tsp of salt, 1/2 tsp of fresh ground black pepper, and 1/4 tsp of cayenne pepper. Mix well until smooth.
Step 4: Assemble the Casserole
Lightly grease a baking dish or casserole dish.
Layer the sliced potatoes evenly at the bottom of the dish.
Spread the sautéed onion and ham mixture over the potatoes.
Pour the yogurt-mustard sauce evenly over the top of the ham and onions.
Sprinkle the shredded Emmentaler (or Gruyere) cheese evenly over the top.
Step 5: Bake the Casserole
Place the casserole in the preheated oven and bake at 200°C (400°F) for 25 minutes.
After 25 minutes, remove the dish from the oven. The potatoes should be tender, and the cheese should be bubbly and golden.
Step 6: Add the Eggs
Carefully crack the eggs one at a time and gently place them on top of the casserole, spacing them out evenly.
Return the dish to the oven and bake for another 10-12 minutes, or until the eggs are set to your desired doneness. For runny yolks, check around the 10-minute mark; for firmer yolks, bake for closer to 12 minutes.
Step 7: Garnish and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes.
Garnish with fresh chives, chopped parsley, sliced scallions, or serve with a dollop of sour cream or plain yogurt on the side.
Cooking Tips:
Parboil the Potatoes for Faster Cooking: If you’re short on time, you can partially cook the potato slices by boiling them for 5-7 minutes before layering them in the casserole. This reduces baking time.
Cheese Substitution: If you can’t find Emmentaler cheese, Gruyere or any good melting cheese, such as Swiss or cheddar, works wonderfully.
Egg Doneness: Adjust the baking time after adding the eggs based on your preference. For softer, runny yolks, bake for less time. For firmer eggs, bake a little longer.
Vegetable Add-Ins: Add some variety by incorporating vegetables like spinach, bell peppers, or mushrooms. Sauté them along with the onions for extra flavor.
Make it Vegetarian: For a vegetarian version, simply omit the ham or substitute it with sautéed mushrooms or plant-based protein.
Storage:
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
Freezer: This casserole can be frozen before adding the eggs. Bake the casserole, allow it to cool, and store it in the freezer for up to 3 months. To serve, thaw it in the refrigerator overnight, add the eggs, and bake until the eggs are cooked through.
Nutritional Information (Per Serving):
Calories: 400-450 kcal
Carbohydrates: 30g
Protein: 25g
Fat: 20g
Fiber: 4g
Sugars: 3g
(Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.)
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