Apr 10, 2011

Gramma’s Creamy Potato Bake

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.



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



Peel and boil the potatoes in salted water until fork tender. I used my microwave.
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

Do the same with the hardboiled eggs.
Gramma's Creamy Potato Bake

And a good handful flat-leaf parsley.
Gramma's Creamy Potato Bake

Your onions should be all done by now.
Gramma's Creamy Potato Bake

Spoon the sour cream into a bowl.
Gramma's Creamy Potato Bake

Season it with a good pinch of salt and pepper.
Gramma's Creamy Potato Bake

The coarse mustard adds pizzazz without making it mustardy. Add the ham, onion, egg and parsley.
Gramma's Creamy Potato Bake

Stir well and check the seasoning.
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

You can already tell how good this will taste.
Gramma's Creamy Potato Bake

It tastes even better with a good handful of melting cheese sprinkled on top. But doesn’t everything?
Gramma's Creamy Potato Bake

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.
Gramma's Creamy Potato Bake

This is so good. It kinda tastes like fritatta, only better.
Gramma's Creamy Potato Bake

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
    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
    Peel and boil the potatoes(little over 1 pound) in salted water until fork tender. Let them c ooh off and cut them in 1 inch thick slices. 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.

    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

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    1. 1

      Wat ziet dit er lekker uit zeg! Mhh.

      Femke on Apr 11, 2011 @ 10:55 am Reply
    2. 2

      Ik vind die faux potjes van LeCreuset heel leuk :)

      arrisje on Apr 11, 2011 @ 1:14 pm Reply
    3. 3

      May I ask where you purchased your cocoettes? Four euros is a steal, even in U.S. dollars!

      Jackie on Apr 11, 2011 @ 2:42 pm Reply
    4. 4

      @ 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.

      Kay on Apr 11, 2011 @ 3:30 pm Reply
    5. 5


      Leuk zijn ze, hé? Tijdje terug bij de Xenos gekocht. Kun je af en toe best geinige dingen vinden.

      Kay on Apr 11, 2011 @ 3:39 pm Reply
    6. 6

      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 on Apr 11, 2011 @ 4:13 pm Reply
    7. 7

      @ 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.

      Kay on Apr 11, 2011 @ 4:15 pm Reply
    8. 8

      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!

      The Lunch Lady on Apr 11, 2011 @ 6:32 pm Reply
    9. 9

      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!

      Merve on Apr 11, 2011 @ 8:00 pm Reply
    10. 10

      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…

      Simone on Apr 12, 2011 @ 9:27 pm Reply
    11. 11

      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!

      johanne on Apr 12, 2011 @ 10:30 pm Reply
    12. 12

      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.

      Memoria on Apr 12, 2011 @ 11:46 pm Reply
    13. 13

      P.S. How do you boil your eggs to get a perfectly cooked center?

      Memoria on Apr 12, 2011 @ 11:47 pm Reply
    14. 14

      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.

      Rhonda on Apr 14, 2011 @ 4:54 am Reply
    15. 15


      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.

      Kay on Apr 14, 2011 @ 9:05 am Reply
    16. 16

      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.

      LoyoyaNL on Apr 14, 2011 @ 11:58 am Reply
    17. 17

      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.

      dick on Apr 15, 2011 @ 8:23 am Reply
    18. 18

      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 on Apr 18, 2011 @ 3:36 pm Reply
    19. 19


      Never even thought about that but what a great idea, to just mix it up and then bake it.

      Kay on Apr 18, 2011 @ 8:12 pm Reply
    20. 20

      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:*

      Agi on Nov 3, 2011 @ 2:59 pm Reply
    21. 21

      Just putting this in the oven. Already smells and looks delicious!

      Traci on Jan 13, 2012 @ 8:08 pm Reply
    22. 22

      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.

      Jasmin on Jul 10, 2012 @ 3:10 pm Reply
    23. 23

      This would be a great dinner side or even as a savory breakfast.  I love it!

      Summer on Aug 31, 2012 @ 5:19 pm Reply
    24. 24

      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!

      Mariem on Jan 9, 2013 @ 7:42 pm Reply
    25. 25

      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!

      Karen on Jan 15, 2013 @ 2:45 am Reply

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