Kartoffel Nudel Auflauf Erbsen Schinken (Print Version)

# Ingredients:

01 - Fresh eggs, 4 medium.
02 - Finely ground nutmeg.
03 - Little sea salt.
04 - Diced cooked ham, 300g.
05 - Short pasta like Cobbetti, 350g.
06 - Frozen peas, 400g.
07 - Grated Emmental, 150g.
08 - Cream, at least 30% fat, 250g.
09 - Waxy potatoes, diced, 800g.
10 - Black pepper, freshly ground.
11 - Vegetable bouillon granules, 1 tsp.
12 - Crème fraîche, 100g.

# Instructions:

01 - Spread cheese all over. Bake until the top looks golden and crispy for 20 to 25 minutes.
02 - Toss the peas into the pot and let everything warm up for a few minutes. Drain it all, then add the sauce and ham. Dump it all in a baking dish.
03 - Whisk eggs, cream, crème fraîche. Season with salt, nutmeg, and pepper. Dice the cooked ham if you haven’t already.
04 - Boil your diced potatoes in salty water for around 9 to 10 minutes, then add pasta and cook for about 8 more minutes.
05 - Switch your oven to 200°C. Peel and chop the potatoes. Boil water, add salt and veggie stock.

# Notes:

01 - Use a big dish, about 30x20cm works.
02 - You can go for broccoli instead of peas.
03 - Gouda works just as well as Emmental.

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