Potato Casserole with Ham and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 75 g ham, raw, diced
- 300 g sour cream
- 50 g cream cheese
- some Milk
- 150 g cheese, rated
- 1 bell pepper (s)
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- Chili powder
- marjoram
- Paprika powder, noble sweet
- possibly cognac
- Fat for the shape
- possibly vegetables your choice
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with skin, then peel and dice. While the potatoes are boiling, bring the sour cream with the cream cheese and some milk to the boil in a saucepan. If the sauce is not runny enough, add a little more milk.
- Then add the finely diced garlic and season with salt, pepper, marjoram, paprika powder and a little chili powder. If you want, you can round off the sauce with a small sip of cognac.
- Preheat the oven to 180 ° C (convection). Dice the bell pepper and halve the onion and cut into strips. Then mix both together with the ham cubes under the potato cubes and distribute in a greased casserole dish. Other vegetables such as corn, zucchini, leek, etc. also go well with it.
- Then cover with the sauce and bake at 180 ° C for about 60 minutes. About 10 minutes before the end of the cooking time, sprinkle the grated cheese on top and bake until golden brown.
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