German Skillet Potato Bake with Cheese and Ham Recipe
This bake made from sliced potatoes, ham, and cheese is cooked in a frying pan, so you don’t need an oven. In Germany, similar dishes are often made from leftover boiled potatoes, turning them into a hearty supper. It tastes like a mix of omelette, gratin, and fried potatoes – lots of cheese, lots of flavor, and very little washing up.
A comforting, oven-free potato bake that makes clever use of leftover potatoes and turns them into a satisfying one-pan meal. It combines the best of fried potatoes, omelette, and cheesy gratin in a simple, homely dish.
Chef's tips
Slice the potatoes as evenly as possible so they cook at the same rate. If you’re using raw potatoes and are unsure if they’re done, pierce a slice in the center with a knife – it should go in easily with no resistance.
How to serve
Serve directly from the pan placed in the middle of the table, letting everyone help themselves. It’s great with a crisp green salad or a simple coleslaw on the side.
Ingredients
- potatoes - 600 g
- ham - 150 g
- yellow cheese grating cheese, e.g. Gouda or cheddar - 120 g
- onion - 1 piece
- cream for cooking - 120 ml
- egg - 2 piece
- oil for frying - 20 ml
- parsley fresh, finely chopped - 1 tablespoon
- salt - 4 g
- black pepper freshly ground - 1 g
- paprika sweet or smoked - 2 g
Preparation
- If using raw potatoes, peel them and slice very thinly. If you have boiled potatoes from the previous day, slice them into rounds about 0.5 cm thick.
- Peel the onion and slice into thin wedges. Cut the ham into strips or cubes.
- Heat the oil in a large frying pan with a lid over medium heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the ham and fry for another 2–3 minutes until lightly browned.
- Spread the potato slices in an even layer in the pan. Season with salt, pepper, and paprika.
- In a bowl, mix the cream with the eggs, add half of the grated cheese and a pinch of salt. Stir until you have a smooth mixture.
- Pour the cream-and-egg mixture over the potatoes in the pan, making sure it seeps between the slices.
- Cover the pan with a lid and cook over low heat for about 15 minutes, until the mixture is set and the potatoes are tender (raw potatoes may need a few minutes more).
- Remove the lid, sprinkle the top with the remaining cheese, and cook for another 3–5 minutes uncovered, until the cheese melts and is lightly browned. You can briefly increase the heat, but watch carefully so the bottom doesn’t burn.
- Sprinkle the bake with chopped parsley, cut into portions, and serve straight from the pan.
Storage
Cool the bake completely, then store covered in the fridge for up to 2 days. Reheat in a frying pan or in a covered dish over low heat so it warms through without drying out.
