Potato Casserole with Thyme
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s) (potatoes)
- 200 g leeks
- 2 red pepper (s)
- 150 g ham, cooked
- 3 sprigs thyme
- 200 g herbal cream cheese
- 300 ml milk
- 3 egg (s)
- 1 tablespoon mustard
- salt and pepper
- 1 tablespoon butter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in boiling water for approx. 30 minutes. Let cool, peel and then cut into slightly thicker slices (half a centimeter).
- Wash, clean and cut the leek and bell pepper. Dice the ham, rinse the thyme, finely chop the leaves.
- Preheat the oven to 200 ° C.
- Beat the cream cheese until smooth. Add milk, eggs, mustard, salt and pepper and mix well.
- Melt the butter in a pan and let the leek slices, diced paprika and ham briefly simmer.
- Grease a flat baking dish and add the potato slices. Layer the steamed vegetables with the ham on top. Spread the thyme leaves on top and pour the cheese cream on top.
- Bake the whole thing in a hot oven for about 35 minutes.
- A green salad goes well with it.
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