Potato and Leek Casserole with Ham

For the potato and leek casserole, peel the potatoes and cut into slices (about 1-2 cm thick). Cut the leek into wide rings.

Boil both in salted water (should not be completely cooked) and place in a greased casserole dish. Cut the ham into small cubes and sprinkle over the potato-leek mixture.

Whisk the eggs together with the cream, processed cheese and spices and pour over the potatoes.

Sprinkle with the grated cheese and bake the potato-leek casserole for about 30-40 minutes (180°C, middle rack).

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