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Kartoffelfad med skinke og broccoli – Cremet og gratineret klassiker
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Potato bake with ham and broccoli

Recipe for an easy potato bake with ham, broccoli and cream.
Course Main course
Cuisine Danish
Nøgleord Oven bakes
Total Time 40 minutes
Servings 4 people
Calories 861kcal

Ingredients

  • 800 g potatoes
  • 50 g butter
  • 1 onion, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 2 tbsp wholegrain mustard
  • 1 tsp paprika
  • 150 ml water
  • 1 stock cube, chicken or vegetable
  • 400 ml whipping cream (38% fat)
  • 200 g broccoli, cut into small florets
  • 300 g cooked ham, diced
  • 100 g mozzarella, grated
  • 100 g mature havarti, grated or another full-flavoured hard cheese
  • Salt and freshly ground pepper
  • A little cornflour + cold water, if needed
  • Parsley, to serve

Instructions

  • Peel the potatoes and cut them into bite-sized pieces.
    The pieces must not be too small, or they will cook to mush before the sauce has had a chance to reduce and draw the starch out of the potatoes.
  • Melt the butter in a saucepan and cook the onion and garlic until the onion is soft and translucent.
  • Add the mustard and paprika, and season with plenty of freshly ground pepper. Stir to combine.
  • Add the potatoes along with the water, stock cube and cream, stir everything together well, and let the dish simmer gently for about 15-20 minutes (WITHOUT A LID) or until the potatoes are almost tender.
    The starch from the potatoes thickens the sauce while it also reduces slightly - but this can vary depending on the type of potatoes used and how long the dish is left to reduce. So if the sauce is still very runny after 15-20 minutes, you can thicken it with a little cornflour mixed with cold water.
  • Stir the broccoli and ham into the pan and season to taste with salt and freshly ground pepper.
  • Pour the mixture into an ovenproof dish, scatter both cheeses over the top and fold them lightly into the dish.
  • Bake in a preheated conventional oven (top and bottom heat) at 220°C for about 15-20 minutes - or until the top is golden.
  • Let the dish rest for about 15 minutes before serving with a sprinkling of parsley on top.

Nutrition

Calories: 861kcal | Carbohydrates: 47g | Protein: 34g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1546mg | Potassium: 1206mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2717IU | Vitamin C: 87mg | Calcium: 408mg | Iron: 3mg