No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ham-and-Potato Bake

This dish is basically a crustless quiche; serve it hot, cold, or at room temperature.

  • prep: 25 mins
    total time: 2 hours
  • servings: 10

advertisement

advertisement

Ingredients

  • Butter, for pan
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
  • 2 baking potatoes (about 1 1/4 pounds), peeled
  • 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
  • 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
  • 1/2 cup grated cheddar cheese (2 ounces)

Cook's Note

Thawed and well-drained frozen spinach (squeezed dry) or peas can be used instead of broccoli.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.

  2. Step 2

    In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.

  3. Step 3

    Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.

  4. Step 4

    Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.

  5. Step 5

    Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.

Source
Everyday Food, March 2005

advertisement

advertisement

Reviews (4)

  • 11 Apr, 2010

    Let me try this again, hopefully without the weird formatting... This was a wonderfully tasty dish, and it looked beautiful. I did not have broccoli, so I used fresh leaf spinach which worked fine. I used leftover sliced Easter ham. I made the full recipe and it was so good that two of us ate half of it at one sitting! It's a great "no-fuss" dish for company, and it would be great to drop off to someone who's sick or to a new mother. Thanks, Martha!

  • 11 Apr, 2010

    This was a wonderfully tasty dish, and it looked beautiful. I did not have broccoli, so I used fresh leaf spinach which worked fine. I used leftover sliced Easter ham. I made the full recipe and it was so good that two of us ate half of it at one sitting! It?

  • 8 Jan, 2010

    This was wonderful, but it definitely needed the full baking time, plus another 15 mins. I added some sauteed scallions to the egg mixture. I love an oniony flavor with potatoes and cheese. Next time, I'm going to use gruyere cheese.

  • 2 Apr, 2008

    I made this for my family and they enjoyed it. I used an 8 inch round casserole dish that had sides 3 inches high so there would be no overflow. Bit of work to assemble and definitely needs 2 hours of baking time and a few minutes to sit once out. I inverted it onto a plate (parchment paper lined bottom is crucial) but I forgot to reinvert it like the recipe says so the nice golden crust was hidden on the bottom. Oh well, next time I should remember.