Ham and Potato Torte
Indulge in the hearty comfort of a golden, flaky Ham and Potato Torte, an elegant recipe perfect for brunches, holiday gatherings, or a cozy family dinner. This irresistible dish features layers of tender russet potatoes, savory cooked ham, and rich Gruyère cheese, all nestled within a buttery pie crust. A creamy custard infused with fresh thyme and garlic ties everything together, creating a luxurious texture and aroma. Baked to perfection with a crisp, golden crust, this torte is a decadent union of rustic and refined flavors. Simple to prepare yet showstopping in presentation, it's a versatile dish that's sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 1.5 cups cooked ham
- 1.5 cups grated Gruyère cheese
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 premade pie crust
Instructions
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan and set aside.
Peel the potatoes and slice them thinly (approximately 1/8 inch thick) using a knife or mandoline. Rinse the potato slices in cold water and pat them dry with a kitchen towel.
Heat the butter in a skillet over medium heat. Dice the onion and sauté it in the butter until it becomes soft and translucent, about 5 minutes. Mince the garlic and add it to the skillet, cooking for an additional 1 minute. Remove from heat.
Dice the cooked ham into small cubes. In a mixing bowl, combine the sautéed onions, garlic, ham, and grated Gruyère cheese. Mix well and set aside.
In a separate bowl, whisk together the heavy cream, eggs, fresh thyme, salt, and pepper until smooth.
Roll out the premade pie crust and line the springform pan, allowing the excess dough to slightly overhang the edges.
Begin layering the torte: place an even layer of potato slices on the bottom of the pie crust, followed by a layer of the ham and cheese mixture. Repeat the layers until all ingredients are used, finishing with a potato layer on top.
Pour the cream and egg mixture evenly over the layered ingredients, ensuring it seeps through to the bottom layers.
Fold any overhanging crust over the top of the torte and loosely cover the pan with aluminum foil.
Bake the torte in the preheated oven for 60 minutes, then remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and the potatoes are fully tender.
Allow the torte to cool for at least 10 minutes before removing the springform pan and slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 7053 mg | 307% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.2 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1755 mg | 135% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5370 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
