Potato and savoy tart with ham

Name: Potato and savoy tart with ham
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1.2 kg Potatoes (mainly firm when cooked); 2 Onions; 1.2 kg Savoy cabbage, 2-3 tablespoons oil; 200 g diced lean ham; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Grease; 1/2 l Milk; 8 Eggs (Gr. M); 200 g Whipped cream; 75-100 g grated gouda; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1.2 kg Potatoes (mainly firm when cooked)
2 Onions
1.2 kg Savoy cabbage, 2-3 tablespoons oil
200 g diced lean ham
7-10 Tbsp salt, black pepper
7-10 Tbsp Grease
1/2 l Milk
8 Eggs (Gr. M)
200 g Whipped cream
75-100 g grated gouda
baking paper

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool
2
Peel and chop the onions. Clean, wash and quarter the savoy cabbage and remove the stalk. Cut cabbage into strips. Steam both in hot oil for about 6 minutes. Add half the ham. Seasoning
3
Line a springform pan (26 cm Ø) completely (bottom and edge) with a large piece of baking paper so that the egg milk does not run out. Grease if necessary. Mix milk, eggs and cream, season. Cut potatoes into slices
4
Put half the potatoes in the form. Spread the savoy cabbage and some egg milk on top. Layer the remaining potatoes like roof tiles. Pour the rest of the egg milk over it and sprinkle the rest of the ham over it
5
Bake the cake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 1 1/4 hours. Sprinkle with cheese after 30 minutes