Buy all ingredients right below the recipe
Ingredients
- 1 kg potatoes (predominantly waxy)
- 4 cloves garlic
- 4 tbsp parsley (freshly chopped)
- 200 g ham (cubed)
- 500 ml whole milk
- 500 ml whipping cream
- 100 g Gouda (grated)
- 100 g Cheddar (grated)
- 1 tsp salt
- 1 pinch pepper
Instructions
- 1Peel the potatoes and slice them thinly. Place them in a large pot, pour in milk and whipping cream, and salt. Bring to a boil, then reduce the heat and simmer for about 3–4 minutes over medium heat. The potatoes should become slightly soft but not fall apart. Remove the pot from the heat, press in the garlic, and let it steep briefly.
- 2Prepare a baking dish (approx. 20 cm x 30 cm) and preheat the oven to 180 °C (top/bottom heat).
- 3Cut the ham into small cubes. Briefly fry in a pan over medium heat until slightly crispy. Then add the ham cubes to the potatoes in the pot.
- 4Layer the potato slices into the baking dish using a slotted spoon. Make sure that about 200 ml of the cream-milk mixture remains in the pot. Add the grated Gouda and Cheddar to the remaining liquid and let it melt for 1–2 minutes over low heat. Season with salt and pepper, remove from heat, and stir in the chopped parsley. Pour the cheese sauce evenly over the potatoes.
- 5Bake in the preheated oven at 180–190 °C for approx. 40–45 minutes until golden brown. Let rest for about 10 minutes before serving.
