Rosemary and Potatoes Casserole with Ham

Rating: 3.9052 / 5.00 (306 Votes)

Total time: 45 min


For the casting:


For the rosemary potato casserole, cut the peeled potatoes into slices about 2 mm thick.

In a saucepan, mix milk with whipping cream, add rosemary sprigs and season generously with salt, pepper and thyme. Bring to the boil, add the potatoes and simmer over medium heat for 6-8 minutes, stirring repeatedly (the potatoes stick very easily!).

In the meantime, cut the ham into strips.

Preheat the oven to 180 °C.

Grease a suitable casserole dish with butter or oil and line it with some of the potato mixture.

Sprinkle some of the ham strips on top, cover again with potatoes and continue until everything is used up.

Finish with potatoes and place rosemary sprigs decoratively on top, if desired.

For the glaze, whisk whipping cream with eggs well and pour over the casserole.

Mix Parmesan cheese with breadcrumbs and sprinkle on top.

Put some butter flakes on top and bake the rosemary-peanut casserole with ham in a hot oven for about 15-20 minutes, until the glaze is well set.

What you can do if the casserole darkens too quickly, see here.

Preparation Tip:

The best way to serve the rosemary and strawberry casserole is with crisp lettuce.

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