Summary

Ingredients

• 1 ½ kg potato (s)
• a bit salt
• 30 g butter, (for the puree)
• 150 ml milk, warmed
• 600 g peas, frozen
• 200 ml water
• 2 onions)
• 2 tablespoons oil
• 1 cup crème fraîche
• 250 g ham, raw, diced
• 150 g cheese, (Gouda or Emmentaler), rated
• 50 g breadcrumbs
• 25 g butter flakes
• salt and pepper
• nutmeg

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Instructions

1. First prepare the mashed potatoes. To do this, peel the potatoes, cut into small pieces and rinse. Then put in boiling salted water and cook for about 20 minutes. Now peel and dice the onions. Then sweat them in a little oil. Add the peas and about 200 ml of water. Let the peas simmer for about 10 minutes, stirring occasionally.
2. In the meantime, take care of the potatoes again. When the potatoes are cooked, drain them. Now warm the milk. Mash the potatoes into small pieces or press them through, then mash again with the warm milk and the piece of butter. Season with a little nutmeg if you like. The mashed potatoes should be nice and fluffy, so add a little milk or butter flakes if necessary, the amount depends on the type of potato. Drain the peas and puree about half of them with crème fraîche. Season with salt and pepper.
3. First put the mashed peas in a baking dish, then spread the unmashed peas and the ham cubes on top. Season with a little pepper. Now pour the mashed potatoes over the pea and ham mixture and smooth it out. Spread the grated cheese over it, then place breadcrumbs and butter flakes. Leave the casserole in the oven at around 200 degrees for 25 minutes until a nice golden crust has formed.