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Gramma’s Creamy Potato Bake
I do our weekly grocery shopping on Saturday and throw in an extra trip to the market for fresh veggies and fruit on Wednesday morning. But still I find my fridge void of food somewhere around Friday. Those two guys eat me poor!
Does that ever happen to you? That you find yourself standing in front of your fridge not knowing what to cook because there isn’t enough of something to make anything. You’re too tired to run errands, you’re cranky, the kid(s) has taken up all your available energy for the day and you’re just not in the mood for take out or pizza?
This potato dish comes straight from an old Dutch ‘Grandma’s Recipes’ cookbook and is perfect for those type of nights because it calls for real basic stuff and has a high comfort food feel to it. Which in my world usually translates to very high levels of trans fat.
The original recipe is slightly different, but that goes without saying. And the best part? It triples as dinner, breakfast or brunch.
Ingredients:
1 1/2 pound potatoes
4 hardboiled eggs
1 medium onion
1 garlic clove
6 oz deli ham
1 tsp grainy mustard
1 cup sour cream
1 tsp olive oil
flat-leaf parsley
grated cheese (handful)
1/4 vegetable bouillon cube
salt & pepper
Directions:
Peel and boil the potatoes in salted water until fork tender. I used my microwave.
Slice the onion in half-rings, put them in a microwave-safe bowl. Grate in the garlic and season them with the crumbled 1/4 bouillon cube and pepper. Mix it up.
You could just lightly sauté them, but I went for easy. I covered the bowl with (microwave-safe) plastic wrap and nuked them for 4 minutes at full power until they were translucent.
You could go for thick slices of ham, but I prefer the very thinly sliced deli ham. Chop it up. I’ve yet to try this dish with bacon.
Do the same with the hardboiled eggs.
And a good handful flat-leaf parsley.
Your onions should be all done by now.
Spoon the sour cream into a bowl.
Season it with a good pinch of salt and pepper.
The coarse mustard adds pizzazz without making it mustardy. Add the ham, onion, egg and parsley.
Stir well and check the seasoning.
You can use a big casserole for this, but I opted for these cute little cocottes. Fake le creusets. They cost me 4 euros a piece.
Cut the potatoes in thick slices, layer them at the bottom of a lightly oiled casserole and top them with the veggie and ham mix.
You can already tell how good this will taste.
It tastes even better with a good handful of melting cheese sprinkled on top. But doesn’t everything?
Place the casserole in a preheated oven and bake at 400Fº (200Cº) for 20 to 25 minutes (keep an eye on it) until the cheese has melted and turned golden brown.
This is so good. It kinda tastes like fritatta, only better.
Serving Tip:
This is a really laid back dish flavor-wise, so if you want to serve a little extra green on the side go for mellow flavors, like my Creamed Corn & Peas!
| Greamma’s Creamy Potato Bake | |
| Ingredients |
4 hardboiled eggs 1 medium onion 1 garlic clove 6 oz deli ham 1 tsp grainy mustard 1 cup sour cream 1 tsp olive oil flat-leaf parsley grated cheese (handful) 1/4 vegetable bouillon cube salt & pepper |
| Directions |
Cover the bowl with plastic wrap and nuke the onions at full power for 4 minutes, until translucent. Finely mince the ham, the hardboiled eggs and the parsley. Spoon the sour cream into a bowl, season with salt and pepper to taste and stir in the grainy mustard. Add the onion, ham, eggs and parsley. Lightly butter or oil a casserole and layer the potato slice at the bottom. Spoon the sour cream mix on top and sprinkle a good handful of cheese on top. Place the casserole in a preheated oven and bake at 400Fº (200Cº) for 20 to 25 minutes (keep an eye on it) until the cheese has melted and turned golden brown. |
| Meal type: | breakfast, brunch, main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
25 Comments »
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Wat ziet dit er lekker uit zeg! Mhh.
Ik vind die faux potjes van LeCreuset heel leuk :)
May I ask where you purchased your cocoettes? Four euros is a steal, even in U.S. dollars!
@ Jackie:
I bought them a couple months ago at a store called Xenos. Have them in 4 different colors, I think they came in 6 colors.
@Arrisje:
Leuk zijn ze, hé? Tijdje terug bij de Xenos gekocht. Kun je af en toe best geinige dingen vinden.
What a great idea! I don’t have any cocoettes, though. I wonder how well the recipe would translate to baking in a larger casserole (on the shallower side)…
@ Ivy:
I usually make it in a larger casserole! Not too deep. Same temp, same baking time. As soon as the cheese is golden brown, it’s done.
This looks SO good. I love those little pots!
I know what you mean about an empty fridge. I feel like I go food shopping every 2-3 days lately. And I feel like I’m always staring at an empty fridge. I have found my best recipes come out of necessity!
Beautiful food as always!
Kay, I am in love with your pots. Not sure if it’s your editing but the colors look better than the real deal. I use Lodge, but I’d never say no to cheap and pretty little pots!
The recipe looks easy and delicious. Too bad I began a diet cutting down on the carbs, but this looks like it would be a good candidate for cheat day cooking :) I would use bacon since I don’t like ham, I’ll let you know how it turns out with that!
Now that is comfort food at it’s best! Love the look of it. I usually end up making pasta when I have ‘nothing’ in the fridge, as that is something I always have and there seems to be always a little something to make a good pasta…
I just recently found your blog so this is only the second recipe I’ve tried from it but so far your two for two! This was soo0 good, rich, but good, this recipe will go into our monthly rotation for sure!
This dish looks AMAZING!! I just have a strong aversion to sour cream. I wonder if I could use something else and still create something that looks as yummy as your creation. Wow.
P.S. How do you boil your eggs to get a perfectly cooked center?
I have grandiose ideas about having enough food to last, but I am still unable to predict what mood my boys are in. Seems like what I thought should be gone isn’t and what shouldn’t be is! What a perfect recipe to use basic staples, can’t wait to try it.
@Memoria:
You could always make a simple bechamel sauce. Let it cool off and then add the ingredients. Or let some cheese melt into the sauce as well.
Bij de Xenos?? Ohhhh dan moet ik snel gaan kijken of ze er nog zijn, want de pannetjes zijn top punt van schattigheid. Het gerecht lijkt me ook echt heerlijk. Maar goed ik lig elke keer te kwijlen achter mijn computerscherm als ik op Kayotic kom.
Very much like scalloped potatoes except using sour cream. The rest is like my mother made when I was a kid and I loved it. Of course she wouldn”t have had a microwave to make it easy but the principle was the same. She used the bechamel sauce. Don’t know what the official name for it was but she called it scalloped potatoes. Very much like a Pennsylvania Dutch dish and so very very good.
Finally got around to making this last night. I made the creamy corn side dish as you recommended, too. Hubby LOVED the topping on this potato dish and the kids scarfed down the corn. Hubby even suggested merging the two dishes more by adding the corn to the sour cream mix for the potatoes.
@Ivy:
Never even thought about that but what a great idea, to just mix it up and then bake it.
I did this dish a week ago and it was yummyy! I add too much parsley but it was gooood anyway:) I’m just starting with coooking and baking and your recipes are great! Next step is Kay’s Fish Pie :) kisses:*
Just putting this in the oven. Already smells and looks delicious!
I’ve made this dish twice, slightly changed the recipe as I didnt have everything in the house, and I live in a country without bacon and ham, unforuntately. Anyways, I love your website, and I loved this dish. I was in a bad mood that day, and it was perfect to go with a lazy evening on the couch and a movie. Cant wait to try more repices.
This would be a great dinner side or even as a savory breakfast. I love it!
Making this for dinner tonight (might add a pinch of nutmeg in the mixture as I love the taste) with fresh bread, thank you for the great recipe, my kids are sure to love it!
Abso-bloomin’lutely LOVED this casserole! It’s a great “make ahead” casserole and is easy to double or triple for large groups!
I added bacon and used leftover smoked ham from when I made pea soup….so lekker here in Canada!
THANK YOU! I love your blog and stalk it regularly!