Auflauf Kartoffeln Nudeln Schinken (Print Version)

# Ingredients:

01 - 800g firm potatoes, diced.
02 - 350g short pasta (Cobbetti).
03 - 400g frozen peas.
04 - 300g cooked ham, cut into cubes.
05 - 250g heavy cream (at least 30% fat).
06 - 100g crème fraîche.
07 - 4 fresh eggs (size M).
08 - 150g grated Emmental cheese.
09 - 1 tsp vegetable bouillon granules.
10 - Fine sea salt.
11 - Freshly cracked black pepper.
12 - Ground nutmeg.

# Instructions:

01 - Heat the oven to 200°C. Peel and chop the potatoes. Boil water with salt and bouillon.
02 - Cook diced potatoes in salted water for about 9-10 mins. Add pasta afterward and boil for an extra 8 mins.
03 - Mix heavy cream, crème fraîche, and eggs in a bowl. Add some salt, nutmeg, and pepper. Cube the ham.
04 - Put the peas in the pot for 3-5 mins to heat. Drain everything, then mix with the sauce and ham in a baking dish.
05 - Sprinkle on the grated cheese and bake for 20-25 mins until golden and bubbly.

# Notes:

01 - Use a large baking dish (30x20cm).
02 - You can use broccoli instead of peas.
03 - Gouda can replace Emmental.

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