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.

 

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.
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
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(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
Mar 29, 2011

Vegetable Quiche Casserole

I realize this is a very confusing name for a dish. It’s not quite a quiche but it feels and tastes like it. It’s undefined, somewhere in between. I’ll let you decide on the name you want to give it. It’s a little more caloric than I would normally eat, so we eat this on our freshly reinstated meatless Monday. Kinda like junk-food Friday only without meat. The potatoes, vegetables,…