Aunt Margaret's cookbook
Preheat oven to 425. Best to make crust the day ahead. Lightly grease a round glass pan or a square pan.
In a medium bowl, combine the potatoes and butter along with some salt and pepper. Add Parmesan cheese and toss, press this potato mixture into prepared pan, spreading and pressing to evenly to coat bottom and sides of pan. Bake until potatoes are set and golden brown - about an hour depending on how wet the potatoes are.
Remove from the oven and set on a wire rack to cool.
The next morning, preheat oven to 350. In a medium bowl, beat the eggs, then add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine. Add the gruyere or Swiss, along with ham and pour into prepared crust.
Bake until center of custard is set, but still slightly soft, puffed and golden brown, about 30 minutes.
Transfer to a wire rack and let cool 20 minutes before serving. Slice and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 446 | ||
Calories from Fat: 278 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 308.7mg | 95 % | |
Sodium 566.3mg | 20 % | |
Potassium 581mg | 15 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 25.9g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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