This casserole could be classified as a simple potato and onion casserole, if not for the many different additives that turned it into a delicious dish. Judge for yourself – potatoes with onions, stewed in wine, and on top – a ruddy crust of ham with cheese and grapes.

Summary

Ingredients

• Potatoes – 600 g
• Green onions – 3-4 pcs.
• Boiled ham – 200 g
• Grapes – 200-250 g
• Large sweet onions (Yalta) – 2 pcs.
• Fresh porcini mushrooms – 200 g (you can take champignons)
• Vegetable oil – 2 tbsp
• Sugar – 1 teaspoon
• Dry wine – 200 ml (if you take green grapes, then the wine is white; for dark grapes – red)

For refueling:

• Eggs – 3 pcs.
• Vodka – 50 ml
• Thick cream – 2 tbsp (you can take sour cream)
• The juice of half a lemon
• Hard cheese – 150 g
• Rosemary – a pinch
• Ground black pepper – a pinch
• Ground white pepper – a pinch
• Salt to taste

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Instructions

1. Wash and peel potatoes. Peel sweet onions. Peel mushrooms and cut into pieces. Wash grapes and pick berries from branches. Cut green onions into rings.
2. Cut potatoes into slices or halves. Boil in salted water for 5-7 minutes, then drain completely in a colander. Cut sweet onions into quarters and ham into strips.
3. Fry mushrooms in vegetable oil over medium-high heat for 2 minutes. Add onion quarters, sprinkle with 1 teaspoon sugar, pour wine, and simmer on low heat for 5 minutes. Drain through sieve.
4. Line a deep baking sheet with parchment. Layer the potatoes, onions, and mushrooms. Arrange ham strips on top, then sprinkle green onions and distribute grapes evenly.
5. Bake in oven preheated to 200°C (392°F) for 40-50 minutes until lightly browned. Optionally finish under the grill for 3-4 minutes for additional color.

Bon Appetit!