Potato Casserole

For the potato casserole, chop ham, cheese and mushrooms. Mix whipping cream with 2 tsp salt and some pepper. Peel potatoes and grate into very fine slices, works best with a food processor otherwise take a grater.

Turn on the oven 170 degrees top and bottom heat. Grease a high casserole dish (with lid) with butter and then layer the ingredients in it: Potatoes – ham – mushrooms – cheese – potatoes – ham – mushrooms – cheese, etc.

When the casserole is half full, pour in half the whipped cream (spread it out) and continue layering.

Finally, pour the remaining whipped cream over it, put the lid on and put it in the oven for at least 70 minutes at 170 degrees. After an hour I turn off the tube (residual heat), stir the casserole once, so that it is not too crispy on top and then let it, if I have time another half hour or longer. The tube is no longer so hot and the potatoes become nice and soft. Reheated the potato casserole also tastes great!!!

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